Persian Porridge

By C Kwok
March 6, 2015
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Author Notes:

This bowl of barley proves to be so filling and akin to a heater in your stomach (perhaps a little odd to envision. Don't, actually.) Still, it's naturally sweet, but some extra sweetness does no one any harm, along with some fruit of the quickly-fleeing season. Enjoy.

C Kwok

Serves: 1

Barley Base

  • 1/4 cup pearl barley grains
  • 1/3 cup water
  • 1/3 cup milk
  • 1 tablespoon honey


  • 2 medjool dates
  • 1 tablespoon pistachios
  • 3 tablespoons pomegranate arils
  • dried rose petals ; optional
  • more milk
  • 1 tablespoon honey
  1. Rinse barley and bring to a boil in a pot with milk, salt and water.
  2. Reduce the heat to a simmer / low and let it cook for 20-25 mins. No peeking!
  3. Top with chopped dates, chopped pistachio, pomegranate arils and other desired toppings. Enjoy.

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