Rinse the barley thoroughly under cold running water until the water runs clear and place it in a medium sized saucepan along with the chicken broth and water. Stir once, bring to the boil then lower the heat to a slow simmer; cover and cook without stirring for about 30 minutes, until all water is absorbed. Avoid taking the lid off during cooking.

Once all the liquid is gone, allow the barley to rest, covered, for about 10 minutes.

Meanwhile, heat the olive oil in a saute pan set over medium heat; add the onion, garlic and carrot as well as the salt and pepper and cook, stirring frequently, for about 5 minutes or until the carrots are tender.

Add the cooked barley, frozen peas, parsley and turmeric; stir delicately until well combined.

Kill the heat and let the barley pilaf sit for a few minutes, until the peas are heated through, and serve.