I got sick over the weekend, with fever, fatigue and what my dad would call catarrh. I got a little delirious, in a way a fever does; but the doctor suspected it’s an infection from my long bout with seasonal allergies. I took a recommended extra day of rest and stayed in bed on Monday, reading everyone else’s commentary on Beyoncé’s Lemonade while Warsan Shire’s poetry played in the background (because… Lemonade).
Weeks ago, my sister and I discussed making saffron barley stew for Mother’s Day lunch – served perhaps as a side, with baked salmon. The original recipe has peas, chickpeas and cherry tomatoes; mom would love that, we’ve decided.
My sister makes this version of saffron barley with black-eyed peas. It’s a hearty and lush one-pot meal; simple, bright and colourful, which I think is perfect for when you’re sick, especially in springtime.

It’s perfect for other times as well, easy to make and not with a lot of ingredients. We made a big batch for our New Year’s lunch a few years back and everyone loved it – It’s filling, tender and stewy with deep distinctive flavours, and smells so good when it’s cooking.

It’s loaded with nourishing creamy black-eyed peas that pack a flavour punch. The delicate floral saffron notes pair well with the rich nutty flavours in barley. A tip, if you’re cooking dried beans, save the liquid from the cooked beans and replace one cup with your vegetable stock.
Also, although pricey, a little saffron goes a long way; buy small batches of saffron threads that are deep red with a strong fresh aroma. I should mention that you could probably use other grains if you want, although I prefer the soft, plumb chewy texture of barley with the beans.

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