Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Saffron Pearl Barley, Rainbow Vegetables and Gremolata
Introduction
One of my friends meticulously cuts up mountains of vegetables for soup every other week or so and this dish is inspired by his recipe. I like the addition of a good amount of pearl barley, so this thick soupy-stew is a meal in itself. The gremolata-style mixture of garlic, lemon zest and parsley to finish really makes this dish – reserve a spoonful to put on each bowl just before serving.
Ingredients
| good saffron (I like Belazu) | |
| vegetable stock | |
| pearl barley, rinsed | |
| leeks, thinly sliced | |
| fennel, thinly sliced | |
| red peppers, roughly chopped | |
| carrot, roughly chopped | |
| chickpeas, drained | |
| sea salt flakes, to taste | |
| For the dressing: | |
| garlic, finely chopped | |
| lemon, zest and juice | |
| olive oil | |
| flat-leaf parsley, finely chopped |
Preview
This recipe is a preview
Buy The Roasting Tin Around The World for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Roasting Tin Around The World
Easy one-dish dinners inspired by flavours from around the world
Leave the hard work to the oven with minimal prep and less washing up
From easy midweek dinners to simple bakes and desserts
