Egyptian Barley Salad with Pomegranate Vinaigrette

Bahan-bahan (6 porsi)

• 1½ cups pearl barley ((do not substitute hulled barley or hull-less barley))
• Salt and pepper
• ¼ cup extra-virgin olive oil, (plus more for serving)
• 2½ tablespoons pomegranate molasses ((see note))
• 1 teaspoon fresh lemon juice, (from 1 lemon)
• 1 tablespoon sugar
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cumin
• ½ cup coarsely chopped fresh cilantro ((parsley may be substituted))
• ½ cup golden raisins
• ½ cup unsalted shelled pistachios or walnuts (coarsely chopped)
• 4 oz feta cheese, (cut into ½-in (13-mm) cubes)
• ½ cup scallions, (green parts only, thinly sliced (you'll need 4 to 6 scallions))
• ½ cup pomegranate seeds