brainfoodie

Ingredients:

• Pomegranates (2)

• Pine Nuts (4 tbsp)

• Brown Sugar (4 tbsp)

• Peeled Barley (1/4 cup)

Ingredients:

• Almonds (1/4 cup)

• Mint (4 leaves)

• Rose Water (1/4 cup)

Instructions:

• Add the peeled barley into a pot with water (3 cups).

• Boil it on the stove’s High heat setting for 1 minute.

• Reduce cooking to the stove’s Low heat setting for 20 minutes.

• Strain the barley and let it cool down.

Instructions:

• Add the almonds into a pot with water (2 cups).

• Boil it on the stove’s High heat setting for 1 minute.

• Strain the almonds, pour cold water to cool them down, and strain again.

• Peel the almonds.

Instructions:

• Mix the pomegranate, peeled barley, sliced almonds, pine nuts, brown sugar, and rose water.

Pomegranate Snayniyeh completed!

Ready to be served – if you want, drizzle honey for more sweetness and garnish with a mint leaf. For storage, refrigerate for 3 days.