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Back You are here: Home Women World Kitchen Soup Recipes Ash-E Joe - Persian Barley Soup

Soup Recipes

Ash-E Joe - Persian Barley Soup

Ingredients:

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

Directions:

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.