Egyptian Barley Salad with Pomegranate Vinaigrette

Name: Egyptian Barley Salad with Pomegranate Vinaigrette
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 to 8
Ingredients: 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; 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, chopped coarse; 4 oz feta cheese, cut into ½-inch cubes; ½ cup scallions, green parts only, thinly sliced (you'll need 4 to 6 scallions); ½ cup pomegranate seeds