Spiced Barley Middle Eastern Style (Printable)

Hearty barley infused with warming spices like cumin, cinnamon, and smoked paprika for a fragrant Middle Eastern-inspired side.

# What You’ll Need:

→ Grains

01 - 1 cup pearl barley, rinsed
02 - 2 ½ cups vegetable broth

→ Aromatics

03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced

→ Spices

05 - 1 tsp ground cumin
06 - ½ tsp ground coriander
07 - ½ tsp ground cinnamon
08 - ¼ tsp ground turmeric
09 - ¼ tsp ground black pepper
10 - ½ tsp smoked paprika
11 - ½ tsp salt

→ Additions

12 - 2 tbsp olive oil
13 - ¼ cup raisins
14 - 2 tbsp chopped fresh parsley
15 - 1 tbsp toasted slivered almonds

# How-To Steps:

01 - Heat olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
02 - Add the garlic and cook for 1 minute until fragrant.
03 - Stir in the cumin, coriander, cinnamon, turmeric, black pepper, smoked paprika, and salt. Cook for 30 seconds to toast the spices.
04 - Add the rinsed barley and stir to coat with the spices and oil.
05 - Pour in the vegetable broth and bring to a gentle boil.
06 - Reduce heat to low, cover, and simmer for 35-40 minutes, stirring occasionally, until barley is tender and most liquid is absorbed.
07 - If using raisins, stir them in for the last 5 minutes of cooking.
08 - Remove from heat, fluff with a fork, and let stand for 5 minutes.
09 - Garnish with chopped parsley and toasted almonds before serving.

# Expert Advice:

01 -
  • The barley develops this incredible chewy texture that somehow feels luxurious despite being so simple and inexpensive
  • The spice blend creates layers of warmth that make even a basic weeknight dinner feel special and intentional
02 -
  • Barley continues to absorb liquid as it sits, so if you are making this ahead, keep some extra warm broth on hand to loosen it up
  • The spices can burn quickly once they hit the hot oil, so have your barley measured and ready before you start toasting them
03 -
  • Toast your almonds in a dry pan while the barley simmers so they are perfectly warm and fragrant when you sprinkle them on top
  • If you only have pre-seasoned broth, taste before adding the full amount of salt called for in the recipe

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