Ingredients with Measurements:
- 1 cup barley
- 2 cups water
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chicken or vegetable broth
- 1 can chickpeas, drained and rinsed
- 1/4 cup chopped fresh cilantro
- 1 lemon, cut into wedges
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the barley under cold water and drain.
2. In a large pot, sauté the onion and garlic over medium heat until softened.
3. Add the cumin, coriander, paprika, salt, and black pepper. Stir well.
4. Add the barley and stir to coat with the spices.
5. Pour in the water and broth. Bring to a boil.
6. Reduce the heat to low and cover the pot. Simmer for 45 minutes to 1 hour, or until the barley is tender.
7. Add the chickpeas and cilantro. Stir to combine.
8. Serve hot with lemon wedges.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 270
- Fat: 2g
- Carbohydrates: 54g
- Protein: 10g
- Fiber: 12g
Substitutions for ingredients:
- Barley can be substituted with quinoa or brown rice.
- Chickpeas can be substituted with white beans or lentils.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add diced carrots and celery for extra flavor and nutrition.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add a pinch of saffron for a more exotic flavor.
Tips and tricks:
- Rinse the barley before cooking to remove any debris or dust.
- Use a wooden spoon to stir the barley to prevent it from sticking to the pot.
- Add more water or broth if the barley is not fully cooked after 1 hour.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls with lemon wedges on the side.
- Garnish with additional cilantro or parsley.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with lemon vinaigrette
- Roasted sweet potatoes and carrots
Troubleshooting advice:
- If the barley is still hard after 1 hour, add more water or broth and continue cooking until tender.
Food safety advice:
- Make sure to store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Tharid is a traditional Arabic dish that dates back to the time of Prophet Muhammad. It is a hearty stew made with bread and meat or vegetables.
Flavor profiles:
- The barley tharid is savory and slightly spicy, with a hint of citrus from the lemon wedges.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A