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Ash-E Joe - Persian Barley Soup

125 g pearl barley
750 g fresh herbs equal portions parsley, spinach, chive, dill and coriander
125 g garbanzo beans
125 g red kidney beans
125 g lentils
1/4 cup white rice
3 medium onions
2 cups kashk
1 tablespoon dried mint
1 teaspoon turmeric
salt and pepper
1 Soak all beans together for several hours, preferably overnight.
2 Soak rice and barley together for several hours, preferably overnight.
3 Cook the beans with enough water to cover for an hour over low heat. Then add rice and barley. Stir occasionally.
4 Clean the herbs removing coarse stems, wash, dry and chop finely.
5 Add the herbs after 1/2 hour and continue to cook over low heat. Don't forget to stir occasionally.
6 Simmer for a further 2 to 3 hours until all ingredients are tender and well blended. The outcome should be thick and not watery.
7 Remove from heat, add kashk keeping one tbs for garnish, salt and pepper and stir. Dish up into a serving dish.
8 Slice the onions and fry in a little oil until it turns golden brown. Add mint and tumeric and stir.
9 Garnish the soup with kashk and the fried onion.

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