VEGAN

Pearl Barley Stewed with Pomegranate Sauce and Savoy Cabbage

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Pearl barley has earned a reputation as a tough, unappetizing, and institutional grain. It’s not just porridge; it’s shrapnel. But that’s only if you cook it without proper respect and a spark of imagination. In reality, if you soak the grain beforehand and then sauté it well before cooking, it will lose both its internal dryness and external sliminess. Once it absorbs the sweet narsharab, this institutional grain softens completely, blushes shyly, and becomes intriguingly interesting. In this recipe, we also mix in Savoy cabbage (which can be substituted with spinach or bok choy) and pine nuts, which you shouldn't try to replace, as their oiliness beautifully accentuates the nutty notes of the grain itself. Another point to note is that pearl barley is rich in lysine, which is essential for collagen production, making it a great choice for those who want to maintain a healthy appearance even during fasting.

Ingredients

Pearl barley - 10.6 oz
White Cabbage - 10.6 oz
Black Cumin (Cumin) - ¼ spoons
Sugar - 1 tablespoon
Narshehab sauce - 1 tablespoon
Olive Oil - 1 fl oz
Pistachios - 0.7 oz
Onion - 3.5 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Finely chop the onion and sauté it in olive oil until soft in a deep skillet. Add cumin and sugar, along with the finely shredded cabbage.

Step 2

Simmer for 7–10 minutes, then add pearl barley, pour in 1 liter of water, and let it cook for 30 minutes over low heat. About 10 minutes before it's done, season with narsharab, salt, and pepper.