1 cup pearl barley
6 celery stalks (leaves picked and reserved), cut into small dice
1/4 cup evoo
3 tbsp sherry vinegar
2 small garlic cloves, minced
2/3 tsp ground allspice
2 tbsp dill, chopped
3 tbsp flat-leaf parsley, chopped
seeds from 2 large pomegranates
Rinse the barley with cold water, then place in a medium saucepan and cover with plenty of water (or chicken stock - we used chicken stock). Simmer until barley is tender but still has a bite, about 30-35 minutes.
Drain the barley and transfer to a mixing bowl. While it is still hot, add celery, evoo, vinegar, garlic, allspice, s&p. Stir, then allow to cool completely. Once cool, add herbs, celery leaves and pomegranate seeds and mix in. Taste and adjust the seasonings to your liking, then serve.