Persian Porridge

By • March 6, 2015 0 Comments

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Author Notes: I've just been so obsessed with barley of late (I have a cup - extra beans and all - almost daily). It's just the chewy texture that gets to me! It poses as the ideal fuel for cold mornings when all you want to do is curl up in a snug ball and go back to bed, or at least hide in the blankets with a book. 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.Charlie Kwok // Chockywoky

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Serves 1

Porridge

  • 1/4 cup pearl barley grains
  • 1/3 cup water
  • 1/3 cup milk
  • 1/2 teaspoon rosewater
  • pinch of salt
  • 1 tablespoon honey

Toppings

  • 2 medjool dates
  • 1 tablespoon pistachios; chopped
  • 3 tablespoons pomegranate arils
  • dried rose petals ; optional
  • 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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