Pearl barley salad with fresh peas.

I really love Persian style salads because herbs are frequently used, along with fruits such as plums, pomegranates, quince, prunes, apricots, and raisins. Rice is often used in Persian dishes, but I decided use pearl barley instead. Pearl barley nutritional value is very high and has a vast positive effect on your health as a whole.

This salad is based on a Bulgur salad from the book “Comptoir Libanais” by Toni Kitous and Dan Lepard

Ingredients (6-8p):

  • 150g fresh peas
  • 250g pearl barley
  • 15g mint
  • 15g flat leaf parsley
  • 2 spring onions
  • 1 pomegranate
  • 2 tbsp. olive oil
  • 1 tbsp. pomegranate molasses
  • 2 tbsp. apple cider vinegar
  • Himalayan salt
  • Black pepper


  • Boil the barley for about 25 mins in salted water until tender, but al dente. Rinse thoroughly and let cool.
  • Bring salted water to a boil in a saucepan and drop in the green peas and boil uncovered for 2 to 3 minutes. Begin checking for doneness after 1 minute.
  • Immerse the vegetables in ice water to halt the cooking process completely. Keep the peas in the ice water long enough for them to cool completely, then drain them well.
  • Make a dressing from the olive oil, molasses and vinagar and season to taste with salt and pepper.
  • Cut, open, and remove the seeds from the pomegranate
  • Thinly slice the spring onions.
  • Finely chop the mint and the parsley.
  • Put all the ingredients together in a large bowl, add the dressing and give it a good stir.
  • Serve immediately.


pearl barley salad with fresh peas and pomegranate