Ingredients
- 2 shallots or 1 small onion, finely sliced
- 2tbs oil
- 500g barley
- 80g butter or ghee
- 1 onion, diced
- ½tsp cinnamon
- 1 cinnamon stick
- 6 cardamom pods, seeds removed and crushed
- ½tsp cumin seeds
- 1tsp turmeric or 1 large pinch saffron threads
- 50g raisins or cranberries
- 1 tin chickpeas, drained
- Small handful of parsley
- 3tbs toasted, flaked almonds
- 1 lemon, cut into wedges
- First fry the shallot or onion over a high heat until crispy and golden. Set aside on kitchen paper.
- Place the barley in a sieve and rinse well. Tip into a large saucepan and top up with water. Bring to the boil then simmer until al dente (20-25 minutes). Drain and set aside in a bowl.
- Melt the butter in the same saucepan. Sauté the onion until they are soft. Add the spices, raisins and chickpeas. Leave to warm gently for a few minutes before tipping in the barley. Mix well and season with salt to taste. Place the lid on and leave over a low heat for five minutes to allow the flavours to mix.
- Fold through the chopped parsley and scatter the toasted almond flakes and the fried shallot or onions on top. Serve with lemon wedges to squeeze over.
