You need to make this grain salad during the holiday season. It can be a main dish or a side dish. Full of flavor, texture and warm spices. The pomegranate seeds make it feel special and dressed up.

Egyptian Barley Salad

Serves 4

1/2 cups pearl barley cooked

1/2 teaspoon cinnamon

1/4 teaspoon cumin

3 scallions sliced thin 1/2 cup pomegranate seeds

1/2 cup golden raisins

1/4 to 1/2 cup pistachios chopped

1/4 cup of feta

1/2 cup parsley chopped

Dressing:

3 tablespoon olive oil

2 tablespoon pomegranate molasses * see note

salt pepper to taste

Method

Make the pomegranate dressing by whisking together the pomegranate molasses and olive oil, salt pepper to taste. Set aside while you assemble the salad. Cook barley to the directions on the package. Place half the dressing in a large bowl that you can serve in or just combine your ingredients. Add the barley drained and while it is still warm. Add your spices, lightly toss the barley with the dressing and spices. Add the pistachios, golden raisins, pomegranate seeds, parsley, feta. Add the remaining dressing and toss to coat. you can sprinkle extra seeds and parsley ,feta on top and serve. Leftovers are almost more delicious the next day. This makes for a great make ahead dish.

• Note : Pomegranate molasses is very easy to make if you can’t find it. One 8 oz bottle of pomegranate juice in a sauce pan and reduce by 1/2 on medium low heat. Set aside too cool, it will thicken. Place in a container in your refrigerator. This will last for up to a month. Use it in vinaigrettes, sauces, cocktails.