PilafJewishEasy

Hanukkah Oil-Fried Crispy Onion and Garlic Barley

Name: Hanukkah Oil-Fried Crispy Onion and Garlic Barley
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Jewish
Ingredients: 1½ cups (300 g) pearl barley, rinsed and drained, rinsed in a strainer under cold water until water runs mostly clear; ½ cup (120 ml) extra virgin olive oil, divided: 3 tablespoons for air-frying barley, 5 tablespoons for crisping garlic and onion; 6 clove (40 g) garlic cloves, fresh, peeled and thinly sliced into chips; 1 whole (150 g) medium yellow onion, halved and thinly sliced into half-moons, then separated into individual chips; 3 cups (720 ml) vegetable broth, unsalted, warm or at room temperature; ¾ teaspoon (5 g) kosher salt; to taste freshly ground black pepper; 3 tablespoon (15 g) fresh flat-leaf parsley, chopped, finely chopped, for garnish (optional)

From the MyKitchenBank Kitchen

A celebratory barley pilaf that honors Hanukkah's oil-frying tradition by air-frying pearl barley until nutty and golden, then tossing with crispy garlic and onion chips fried in olive oil. The barley gains deep, toasted flavor while staying tender inside, making it a modern take on traditional holiday sides.

Prep: 15 min
Cook: 40 min
Wait: 10 min
Total: 1 hr 5 min
Makes: 6 servings (about 3½ cups total)

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Ingredients

6 servings

1½ cups (300 g) pearl barley, rinsed and drained, rinsed in a strainer under cold water until water runs mostly clear
½ cup (120 ml) extra virgin olive oil, divided: 3 tablespoons for air-frying barley, 5 tablespoons for crisping garlic and onion
6 clove (40 g) garlic cloves, fresh, peeled and thinly sliced into chips
1 whole (150 g) medium yellow onion, halved and thinly sliced into half-moons, then separated into individual chips
3 cups (720 ml) vegetable broth, unsalted, warm or at room temperature
¾ teaspoon (5 g) kosher salt
to taste freshly ground black pepper
3 tablespoon (15 g) fresh flat-leaf parsley, chopped, finely chopped, for garnish (optional)

Equipment (6)

Air fryer basket (or two if cooking in batches)
Medium saucepan
Fine-mesh strainer
Wooden spoon
Paper towels
Small bowl

Steps

Before you start

Preheat your air fryer to 380°F (193°C) for at least 3 minutes
Measure out the vegetable broth and have it warm or at room temperature
Peel and slice garlic and onions into thin, even pieces so they crisp uniformly

1
Toast barley in air fryerOven 380°F / 195°C
- Place rinsed barley in the air fryer basket in a single layer.
- Drizzle with 3 tablespoons olive oil and toss to coat evenly.
- Air-fry at 380°F (193°C) for 8–10 minutes, shaking the basket halfway through, until the barley is light golden and fragrant.
- You should hear some kernels popping or crackling.
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Ready when: Barley is light golden brown and fragrant, with a few kernels popping
Tip: Shake the basket at the 4–5 minute mark to ensure even toasting. Don't skip this step—it's what gives the barley its deep flavor.
2
Transfer and simmer barley
- Transfer the hot toasted barley to a medium saucepan.
- Pour in the warm vegetable broth (it will sizzle slightly).
- Stir in the kosher salt.
- Bring to a boil over medium-high heat, then reduce to medium-low and simmer uncovered for 18–20 minutes, stirring occasionally, until the barley is tender and most of the liquid has been absorbed.
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Ready when: Barley grains are tender when bitten, and liquid level is just below the grain surface
Tip: Check liquid level at the 15-minute mark; if it's almost dry before barley is tender, add a few tablespoons of water.
3
Fry garlic and onion chips
- While the barley simmers, heat the remaining 5 tablespoons olive oil in a small skillet over medium heat.
- When shimmering, add the sliced garlic chips first and fry for 1 minute until they just begin to turn pale golden, then add the onion chips.
- Continue frying for 4–5 minutes, stirring frequently, until both are deep golden brown and crisp.
- Watch carefully to prevent burning.
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Ready when: Garlic and onion chips are deep golden brown and make a crackling sound when stirred
Tip: Remove the pan from heat slightly before they look completely dark—they'll continue to crisp and darken as they cool.
4
Combine and rest
- Once the barley is tender and liquid is absorbed, fluff with a fork.
- Pour the garlic and onion chips and all their oil into the barley.
- Stir gently to combine.
- Season with freshly ground black pepper to taste.
- Cover the pan and let rest off heat for 5 minutes so flavors meld.
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Ready when: Barley is fluffy and infused with garlic-onion aroma
Tip: Don't skip the rest—it allows the hot oil to be fully absorbed and the flavors to marry.
5
Garnish and serve
- Transfer the barley to a serving bowl or platter.
- Top with fresh parsley if using.
- Serve warm as a side dish to roasted chicken, brisket, or braised root vegetables.
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Tip: For a more elegant presentation, reserve some of the largest and crispest onion and garlic chips to scatter on top just before serving.

Good to know

Tips

Air-frying the barley before simmering is the secret to its depth of flavor—this mimics the effect of toasting in a dry skillet but with less stirring required.
The oil from the crisped garlic and onion is infused with their flavor and becomes part of the dressing, so don't drain it away.
If your air fryer basket is small, you may need to toast the barley in two batches to ensure it spreads in a single layer; combine both batches in the saucepan before adding broth.
For a Hanukkah celebration, serve this alongside roasted brisket, braised short ribs, or latkes, and consider doubling the recipe for larger gatherings.

Make ahead

You can toast the barley in the air fryer up to 3 hours ahead and store in an airtight container at room temperature. Fry the garlic and onion chips up to 2 hours ahead and keep them on paper towels in a cool spot (not in the refrigerator, as they'll soften). Complete the simmering and assembly just before serving for the best texture and flavor.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium-low heat with a splash of broth or water, stirring occasionally, until warm throughout (about 5 minutes). The crispy texture of the onions and garlic will soften slightly upon storage and reheating, but the dish remains delicious. Do not freeze; the barley and crispy elements do not freeze well.

Substitutions

pearl barley, rinsed and drained → Farro or wheat berries. Both have a similar nutty flavor when toasted. Adjust simmering time to 25–30 minutes, as they are slightly larger and may take longer to become tender.
vegetable broth, unsalted → Chicken broth or mushroom broth. Will add a richer, savory depth. Use the same quantity and cooking time.
extra virgin olive oil → Grapeseed oil or avocado oil. Both have high smoke points suitable for crisping. Flavor will be more neutral; consider adding a small pinch of smoked paprika to compensate.
medium yellow onion → Shallots or white onion. Shallots will provide a slightly sweeter, more delicate flavor; white onion will be sharper. Slice the same thickness and fry for the same duration.