Jewelled barley and chickpea pilaf

• portions: 6 servings
• temps actif: 10 minutes
• temps total: 40 minutes

Ingrédients

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

Instructions

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.