Pearl Barley Pilaf with Meat
A hearty and flavorful alternative to classic rice pilaf. Pearl barley adds a nutty texture and pairs well with any meat.
Updated : 25 June, 2025
Easy
About 45 min.
Ingredients
200 grams
Pearl barley
500 grams
Beef
1
Carrot
2
Onion
8
Garlic
1 tablespoon
Tomato paste
1
Hot chili pepper
1 tablespoon
Barberry
1 teaspoon
Paprika
1 teaspoon
Cumin
5 tablespoon
Vegetable oil
to taste
Salt
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
Beef can be replaced with any other type of meat you prefer. Keep in mind that cooking time, flavor, and calorie content will vary. Pork and lamb are generally fattier than beef, while chicken breast or turkey is leaner. Cooking time also depends on the cut of meat and how young or old it is.
Preparation
Step 1
You can use any meat (pork, chicken, turkey). I used beef. Choose your favorite spices as well.
Step 2
Rinse the beef thoroughly and cut it into small pieces.
Step 3
Heat a cauldron (or deep skillet) with vegetable oil and sear the meat until browned. You can also do this in a frying pan or slow cooker.
Step 4
Peel and rinse onions and carrots. Finely chop them. To reduce eye irritation while chopping onions, rinse the onion and knife in cold water. Rub a lemon wedge on the cutting board to avoid absorbing odors.
Step 5
Add the chopped onion to the meat and fry.
Step 6
Once the onion turns golden, add the carrot. Fry everything together for about 5 minutes.
Step 7
Add tomato paste and cumin (zira) to the meat and veggies, stir and lightly fry. You can substitute tomato paste with canned tomatoes, fresh tomatoes, or ketchup. Add dried barberries and paprika.
Step 8
Peel off the outer skin of a garlic head and place it whole with a hot chili pepper in the pot. Pour boiling water in, about 0.6–0.8 inches (1.5–2 cm) above the meat level. Add salt and simmer on low heat for about 40 minutes.
Step 9
Rinse the pearl barley thoroughly in a sieve or colander, then lay it on a towel to dry.
Step 10
Heat a dry frying pan and toast the barley for 5-7 minutes, stirring constantly to prevent burning. This gives the barley a nutty flavor and makes it fluffy in the pilaf.
Step 11
Add the toasted barley to the cauldron, pour in boiling water about 0.8 inches (2 cm) above the grain. Cover and simmer for about 50 minutes, until the barley is tender. Add more water if needed.
Step 12
Mix the finished pilaf, serve on plates, and garnish with fresh herbs. Enjoy your meal!