I love a traditional pilaf, but this one is made with barley rather than rice. Barley is one of my favourite grains and so underused. It is cheap, nutritious and as versatile as rice. It is ideal for salads, as a side dish or used in soups and stews.
In an effort to boost the protein content, I’ve added chickpeas to this and it rounds off the dish nicely. The chickpeas also provide some textural interest, along with those crispy onions. As much as I love the convenience of a one-pot dish, I often find them to be too samey. Each forkful is the same as the last. So it is important to add plenty of herbs and spices for flavour, as well as toasted nuts or crispy onions for crunch. Have a jar of toasted nuts and mixed seeds at hand for adding to dishes such as this, or for topping salads and soups.
I’ve added some classic spices here to gently scent the rice – cinnamon, cardamom and cumin, along with the brightness of turmeric. Sour cherries or barberries can be added, but I’ve used raisins as they’re readily available. They provide the sweetness but not the sour, so squeeze some lemon juice over the top when serving. Cranberries also make a nice addition. Toasted almond flakes are delicious here with the barley but pistachios are also ideal, giving a beautiful pop of colour.
I cook the barley on its own first, then drain it and set aside. Traditionally the rice is cooked in the spices. We catch up with flavour by gently warming the spices in melted butter before folding this golden spiced mix through the barley. This pilaf is equally good served at room temperature and can be eaten almost as a salad. It is perfect for packed lunches. If serving it as a salad, fold in some pomegranate arils.
I love a bowl of this with yoghurt and crispy onions. But it’s equally good as a side dish to roast chicken or lamb chops.
Recipe: Jewelled barley and chickpea pilaf
Lilly’s kitchen tips
- If using saffron for pilafs don’t bloom it in boiling water. Instead crush the saffron threads to a powder and place some ice cubes on top and leave for 10-15 minutes. As the ice melts it will gently release the bright yellow pigment.
- Cook a full bag of barley in advance and store in the fridge for up to four days. Add to soups, stews or salads.
- If adding pomegranate, tip leftover arils into a little tub and freeze them. Use straight from frozen as they defrost quickly once scattered over a hot dish.
