Green lentils, masses of fresh dill, parsley, mint, walnuts, pomegranate molasses dressing, and dried barberries. A Persian herb salad that is unlike anything else.
Simmer green lentils 20 minutes until just tender — not soft. Drain, salt immediately, and cool spread on a tray. They should hold their shape completely.
Remove all stems from dill, parsley, and mint. Chop finely. There should be more herb than lentil in this salad — that is not a mistake, it is the recipe.
Whisk pomegranate molasses, olive oil, lemon juice, and salt. Plump barberries in warm water 5 minutes first.
Toss cooled lentils with herbs, walnuts, and drained barberries. Dress and toss thoroughly. The pomegranate molasses coats everything in a dark, tart glaze.