• If making pomegranate molasses from scratch you can cook your barley at the same time. Keep a close eye on the molasses if it is your first time making it.

For The Spiced Barley:

1. Rinse your barley under cold running water to wash off some of the starch. 
2. Add to a dry medium sized pan and toast the barley, stirring, for about 3 minutes to deepen its flavour.
3. Add the water, spices, and a pinch of salt if you’d like. Stir to make sure nothing is sticking to the bottom. Bring to a boil and reduce the heat to a simmer. 
4. Cover with the lid and cook at a gentle simmer for about 25 minutes until the water has been absorbed and the barley is tender. 
5. Fluff with a fork and remove the spices before serving.

For Homemade Pomegranate Molasses:

1. Combine the pomegranate juice, lemon juice, and sugar in a small pot.
2. Bring to a boil over medium heat then reduce to a gentle simmer.
3. Simmer with the lid off, stirring periodically and keeping an eye on the heat. You want the juice to be bubbling very gently (if the liquid is completely still increase the heat a bit but if it is boiling too rapidly decrease the heat).
4. Simmer for about 30 minutes until it has been reduced to about ¼ cup. It is done when you can dip a spoon in and the molasses leaves a coating on the back of the spoon (see photo in blog post). It can turn from done to overdone very quickly so watch it closely in the last 10 minutes of the cooking time. The bubbles will start looking thicker and if it seems like it might be close to done and you start smelling it becoming more pronounced, take it off the heat right away. If it gets overdone the colour will really darken and it will become very sticky and difficult to use so I would prefer to take it off the heat 1 minute early than overcook it by 1 minute (you can pour it into a heat proof measuring cup and if it has reduced to about 1/4 cup it is done. If it is still measuring about 1/2 cup you can return it to the pot for a few more minutes).
5. Remove from the heat until ready to add it to the jackfruit walnut mixture. I like to pour it into a glass measuring cup to cool down outside of the hot pot. 

For the rest:

1. Preheat your oven to 350 degrees F and toast the walnuts for 6-8 minutes until fragrant and lightly browned. Set aside to cool.
2. To prepare the jackfruit; drain the liquid and roughly pull the pieces apart with your hands (you want it a little chunkier than a pulled pork texture).
3. Heat a dutch oven or a large saute pan over medium low heat. Add 1 tbsp oil or a couple of tablespoons of water or broth to saute the onion. Add the diced onion and sprinkle with salt and pepper. Cook, stirring, for 5 minutes to get some caramelization. 
4. Add the jackfruit. Stir and cook for 1 minute. 
5. Then add the 1 ½ cups of broth. Bring to a boil, reduce to a simmer, and cook for 15 minutes with the lid on if your pan or dutch oven has one. 
6. Meanwhile, grind the cooled walnuts in a food processor until they resemble a coarse meal (try not to over process them into a paste). Or, chop them as finely as you can by hand. 
7. Once the jackfruit has cooked for 15 minutes and the pomegranate molasses is done; add the molasses, walnuts, cinnamon, turmeric, and orange zest to the jackfruit. Stir and cook for another 5 minutes to blend the flavours. 
8. Serve with barley or grain of choice, fresh pomegranate arils, and parsley!