Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Dinner with Rukmini

Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

This recipe is a preview

The Roasting Tin Around the World

Buy The Roasting Tin Around The World for the full recipe, and more great recipes from Rukmini Iyer

Preview

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.

Read more Read less

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

Comments are closed.

Follow Rukmini on Instagram

For the latest announcements and everyday cooking tips

Follow
newsletter

Subscribe to Rukmini's newsletter

Get the latest recipes and cookbook news from Rukmini straight to your inbox.

From the book: The Roasting Tin Around The World

Close menu