Why It Works Toasting the barley in oil before simmering builds a nutty, aromatic base. Cooking the barley in a mix of stock and apple juice layers savoriness with gentle sweetness, balancing the bright citrus and rich mix-ins added at the end. Pilaf is usually thought of as a rice dish, but it's better understood as a cooking method in which grains are toasted in fat to bring out a deeper nuttiness, then simmered until tender yet separate. While rice is often the choice for pilaf, it's far from the only one— Armenian pilafs often feature bulgur, and freekeh cooked pilaf-style is common in the Levant. Hearty grains benefit from this method because toasting them first develops a more complex flavor, and subsequent simmering, especially in a flavorful liquid, helps them tenderize without becoming gluey or blown out. This recipe leans into that versatility, using barley as the base.…