1 teaspoon of asafoetida. Asafoetida is a misunderstood spice. It has a flavour similar to a cross between onions, garlic and herby sausages! It has a very strong flavour when raw, but once cooked, the aromas become mellow and it adds a real depth to any spicy meal.
A drizzle of olive oil for cooking in the saucepan.
2 carrots, chopped.
2 sticks of celery, chopped.
Soak the barley overnight.
Find a medium-sized saucepan with a lid.
Drizzle some olive oil into the saucepan and bring to a high heat.
Fry the asafoetida in the olive oil for a few seconds.
Immediately add the carrots and celery, and cook for around half a minute.
Add the rest of the ingredients, together with around 3 pints of water.
Bring the pan to the boil, then lower the heat to a simmer.
Put the lid on the pan, and simmer for half an hour, stirring occasionally.
Serve, and sprinkle a little more parsley over the top.
Asafeotida is commonly used in Indian cuisine. It adds a depth of flavour to curry-like meals. It actually comes from a single plant, but adds a multitude of different flavour-notes which are both herb-like and garlic-like. It is overpowering when raw, but do give it a chance! Once cooked, it mellows and tastes really good.
We used pearl barley, but pot barley will work just fine too. Just add about 5 more minutes.
If you forget to soak the barley, then it will take around an hour to cook!
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