Harisa

Serves 4

• 200g pearl barley
• 1 tsp ground cinnamon
• 80g chopped walnuts
• 2 tbsp caster sugar
• 40g pomegranate seeds

Step 1
Soak the barley in cold water overnight.

Step 2
Drain and rinse the barley, put it into a large saucepan with the cinnamon and 600ml water, then bring to a boil.

Step 3
Lower the heat and simmer the barley for an hour to an hour and a half, or until tender, but still with a little bite.

Step 4
If necessary, top with more boiling watery (it evaporates quickly), stirring occasionally to prevent it from sticking to the bottom of the pan.

Step 5
To finish, stir in the walnuts, sugar, and pomegranate and serve warm.