Preserved Lemon Cilantro Barley Rice
A Moroccan-inspired pilaf that combines nutty pearl barley with fluffy white rice, brightened by the distinctive tang of preserved lemon and fresh cilantro. The grains are toasted before cooking to deepen their flavor, then simmered with a savory broth infused with caramelized onions and warm spices. The result is a fragrant, complex side dish that pairs beautifully with grilled vegetables, lamb, or chicken.
- Prep
- 15 min
- Cook
- 30 min
- Wait
- 15 min
- Total
- 1 hr
- Makes
- 4 servings (about 3½ cups)
Steps
Before you start
- Measure out your broth and have it warm or at room temperature—cold broth will cool the pan and extend cooking time
- Rinse the pearl barley under cold water for 1 minute to remove surface starch
- Prepare the preserved lemon by removing and discarding the pulp, then thinly slice the rind
Toast the grains
- Heat the olive oil in a medium (3-quart) saucepan over medium heat for about 1 minute.
- Add the rinsed pearl barley and white rice, stirring frequently with a wooden spoon.
- Toast for 3–4 minutes, until the grains smell nutty and look lightly golden.
- Watch carefully so they don't burn.
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Ready when: Grains smell nutty and turn light golden
Tip: Don't skip this step—it adds depth and prevents mushy rice
Soften the onion
- Add the sliced onion to the toasted grains and stir constantly for 2–3 minutes, until the onion softens and begins to release its aroma.
- The grains will still look dry; this is normal.
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Ready when: Onion is soft and fragrant
Add spices
- Sprinkle the ground cumin and turmeric over the grains and onion.
- Stir for about 30 seconds until the spices coat everything and bloom, releasing their aromas.
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Ready when: Spices are fragrant and evenly distributed
Add broth
- Pour in the 3 cups (720 ml) of broth and add the preserved lemon rind slices.
- Stir to combine, scraping up any browned bits from the bottom of the pan.
- Bring the liquid to a boil over medium-high heat, stirring occasionally.
- This should take 2–3 minutes.
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Ready when: Mixture reaches a rolling boil
Season and reduce heat
- Once boiling, add the salt and a few grinds of black pepper.
- Stir well to distribute the seasonings.
- Reduce the heat to low, cover the saucepan with a tight-fitting lid (or foil if you don't have one), and adjust the heat so that a gentle simmer—not a rolling boil—just barely perceptible beneath the lid.
- This gentle cooking prevents the barley from becoming tough.
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Ready when: Liquid simmers gently under the lid
Tip: A gentle simmer results in tender barley; too vigorous a boil toughens it
Simmer until tender
- Keep the saucepan covered and undisturbed for 25 minutes.
- The liquid will be mostly absorbed by the grains.
- Do not stir during this time; stirring releases starch and makes the rice gluey.
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Tip: Resist peeking or stirring—the lid traps steam that cooks the grains evenly
Check and rest
- After 25 minutes, remove the lid and check if the liquid is mostly absorbed and the barley and rice are tender when bitten.
- If there's still liquid visible, cover and cook for another 2–3 minutes.
- Once the liquid is absorbed, remove from heat, cover again with the lid, and let the grains rest for 10 minutes.
- This allows any remaining steam to finish cooking and firms up the grains so they don't clump.
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Ready when: Liquid is absorbed, barley and rice are tender
Fluff and finish
- Remove the lid and fluff the grains gently with a fork, breaking up any clumps.
- Add the chopped fresh cilantro and stir gently to combine.
- Taste and adjust seasoning with additional salt and pepper if needed.
- The preserved lemon should provide a pleasant tang; if the dish tastes flat, add a few extra slices of preserved lemon rind.
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Ready when: Grains are fluffy and cilantro is evenly distributed
Tip: Add cilantro at the end to preserve its fresh, bright flavor
Good to know
Tips
- Preserved lemon rind has a strong flavor—start with the amount called for and add more to taste. The pulp inside is saltier and more bitter, so discard it completely.
- If your preserved lemons are very salty, rinse the rind slices under cold water for 30 seconds before adding to the pan to avoid over-salting the dish.
- Toast the barley and rice before adding broth for a deeper, more complex flavor—this is what distinguishes a great pilaf from a plain grain dish.
- For extra color and a subtle sweetness, add 2–3 tablespoons of diced dried apricot or cranberries when you add the broth.
Make ahead
You can make this pilaf up to 1 day ahead. Let it cool to room temperature, then cover and refrigerate. Reheat gently on the stovetop over low heat with 2–3 tablespoons of broth or water, stirring occasionally, until warmed through (about 5 minutes). Add fresh cilantro just before serving to restore brightness.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in a microwave (cover loosely and heat in 30-second intervals, stirring between each). Do not freeze, as the texture of the cooked grains may become grainy when thawed. Best served fresh or within 1 day for optimal flavor and texture.
Substitutions
- long-grain white rice → long-grain brown rice or farro. Brown rice or farro will add a nuttier flavor and chewier texture. Increase the cooking time to 35–40 minutes and check for doneness by tasting. Add extra broth if needed.
- preserved lemon → zest and juice of 1 lemon plus a pinch of salt. Fresh lemon zest and juice won't provide quite the same funky depth, but mixed with a little extra salt, it will give brightness. Add the zest at the beginning and juice at the end.
- fresh cilantro, leaves and soft stems → fresh mint or flat-leaf parsley. Mint will add a cooler, slightly sweet note; parsley will be milder. Both work well with the Moroccan spice profile. Add at the end for best flavor.
- vegetable or chicken broth → chicken broth or water with 1 vegetable bouillon cube. Chicken broth will add richness. If using water and bouillon, dissolve the cube first to ensure even seasoning. Taste and adjust salt accordingly.
