Step 1

In a medium saucepan, combine the barley with 4 cups of water. Bring to a boil over medium-high heat, then lower the heat and cover to simmer for about 20 minutes, stirring occasionally.

Step 2

Uncover and stir in the cinnamon, sugar, anise seeds, and fennel seeds. Stir in the dried fruit. Cook for another 15 to 20 minutes or until the barley is fully cooked and tender, stirring occasionally. The dried fruit will rehydrate and plump up and the barley mixture will be creamy.

Step 3

Transfer the burbara to serving bowls and top with nuts, more dried fruit, and pomegranate seeds for garnish. (You can also refrigerate for later)