Quick-cook barley with Middle Eastern flavors

My MIL made the most delicious, delicately spiced barley side dish. We tried to recreate it, except we used quick-cook barley.

First, in a medium pot, melt 2 Tbsp unsalted butter on medium-low heat, then add 1/8 tsp ground coriander, 1/8 tsp ground cumin, and 1/16 tsp ground cloves.

Second, add 2 cups pearled, quick-cook barley and saute in the spiced melted butter for a few mins.

Third, pour in 4 cups (1 quart) no-salt chicken broth and add 2-3 small garlic cloves (peeled and trimmed). Raise heat to medium-high. Once the contents reach a boil, cover and reduce to a simmer (a 2 or 3 on my dial) until barley is tender and most broth is evaporated (approx. 10-12 mins).

We served this barley as a side with my MIL’s chicken thighs in mustard butter sauce.

Note: We took inspiration from this recipe: https://teamnutrition.ca/recipe-nutritionist-dietitian/middle-eastern-spiced-barley