Ash-E Joe - Persian Barley Soup

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READY IN: 3hrs 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak all beans together for several hours, preferably overnight.
  • Soak rice and barley together for several hours, preferably overnight.
  • Cook the beans with enough water to cover for an hour over low heat. Then add rice and barley. Stir occasionally.
  • Clean the herbs removing coarse stems, wash, dry and chop finely.
  • Add the herbs after 1/2 hour and continue to cook over low heat. Don't forget to stir occasionally.
  • Simmer for a further 2 to 3 hours until all ingredients are tender and well blended. The outcome should be thick and not watery.
  • Remove from heat, add kashk keeping one tbs for garnish, salt and pepper and stir. Dish up into a serving dish.
  • Slice the onions and fry in a little oil until it turns golden brown. Add mint and tumeric and stir.
  • Garnish the soup with kashk and the fried onion.
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