We liked the Caspian Olives with Pomegranate (a.k.a. “Silk Road Tapenade”) so much that it was eaten before I got a photograph. So, I had to make it again. This time I had a big bunch of coriander (cilantro) and plenty of mint. I chopped the herbs, olives, and chile by hand and used the mortar and pestle to mash the garlic and salt to a paste. I left the walnuts very chunky and used dried cranberries as a stand-in for the pomegranate. I much preferred the chunkier, hand-chopped version
The new tapenade made a perfect topping for pan-seared salmon–and was even better with a squeeze of fresh lemon. Najmieh Batmanglij, the author of Silk Road Cooking, suggests using the tapenade with flatbreads, or as a topping for rice or pasta. I think it would be very good stirred into tiny pasta like Greek orzo or Israeli couscous. But it also occurred to me that the de-constructed tapenade made a very good collection of ingredients for a pilaf or grain salad. So that’s what I made.
Start the pilaf by sautéing 1/2 cup chopped onion in 2 Tbs extra virgin olive oil for a few minutes. Stir in 1 cup farro (a very pleasing grain that is sort of like a cross between kamut and barley) and toast the grain in the oil for a couple of minutes. Add 2 cups water and cook the farro like rice: let the water boil down until it almost meets the level of the grain, reduce the heat to very low, cover the pot, and steam until all the water is absorbed. Farro takes about 35 minutes to cook. Allow the grain to sit, covered, 10 minutes after you turn off the heat. Fluff with a fork and transfer to a serving dish or bowl.
While the grain cooks, prepare the other ingredients. I used basically the same ingredients as for the tapenade, but changed the proportions. This pilaf got about 1/2 cup chopped coriander leaves (or substitute parsley), 1/4 cup chopped fresh mint leaves, a couple of Tbs chopped chives, a few chopped fresh oregano leaves, 1/2 tsp toasted and ground cumin seed, a few grinds of black pepper, one minced jalapeno, 1/4 cup dried cranberries in lieu of pomegranate seeds, a handful of chopped green olives, and maybe 1/2 cup of toasted walnut pieces. Stir these ingredients into the rice and season with salt and fresh lemon juice to taste.
Other grains could replace the farro: Brown or white basmati rice, long or short-grained brown rice (short is best if serving at room temperature), Bhutanese red rice, kamut, wild rice, wheat berries, quinoa, barley…I often like a blend of different grains in pilaf or grain salads, but they should be cooked separately because the cooking times are not always the same.
If I were serving this as a salad, I would most likely add more chopped herbs and vegetables. Diced carrot, fennel, sweet pepper, tomato, celery, avocado…whatever is fresh and available. Save the toasted nuts for last, to keep them crunchy. Drizzle the salad with extra virgin olive oil and a little fresh lemon juice before serving.