Place the barley and rice in a medium bowl, and cover with water to 2 inches above barley mixture. Cover and soak overnight. Drain.
Place barley mixture, 4 cups water, and salt in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 25 minutes. Remove from heat, and drain in a colander over a bowl, reserving 2 1/4 cups cooking liquid.
Place 1 1/2 cups barley mixture and 1/4 cup reserved liquid in a food processor; process 2 minutes. Return pureed mixture to saucepan; add remaining barley mixture, remaining 2 cups reserved liquid, sugar, and next 5 ingredients (sugar through figs), stirring to combine. Bring to a boil. Reduce heat; simmer 30 minutes. Remove from heat; stir in rose water, and sprinkle with nuts and pomegranate seeds.
Wonderfully different! It was hard to imagine how the beans and dried fruits would taste good together, but the flavor combination worked really well. It was really the rose-flower water that made the dish - like eating a rose petal with every bite.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.