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Pearl Barley with Turmeric, Lemon and Black Cardamom

We eat this as an alternative ‘lemon rice’ with curries and dals, or with grilled meat and fish. It is quite possible to adapt this recipe to other grains, such as basmati rice, oat groats, spelt grains or quinoa, if you wish. I like the feel of barley in the mouth – little springy cushions of grain that easily absorb the flavours of whatever they are cooked with.

Serves 4

2 tablespoons sunflower oil

1 white onion, finely chopped or grated

1 teaspoon black mustard seeds

1 black cardamom pod

2 level teaspoons ground turmeric

200g/7oz pearl barley

juice of ½ lemon

sea salt

Heat the oil in a pan, add the onion and mustard seeds and cook over a medium heat until the onion begins to take on some colour – the mustard seeds will make a popping sound. Add the other spices, stir and add the barley. Stir the barley to coat it with the oil and spice mixture, then pour in enough water to come just over 1cm/½ inch above the surface of the barley. Bring to the boil, cover the pan, then turn the heat right down and cook for 25 minutes. Have a peep from time to time – you may need to add a little more water if it is becoming too dry.

When the barley is just tender, add the lemon juice, then taste and add salt if necessary. Try to avoid eating the black cardamom – while it smells heavenly, it is a nasty thing to chew.

	Kitchen note
Eat with the curries on here, here, here, here, Spiced John Dory or Skewered Spiced Mutton.