Ash-e Joe - Persian Barley Soup
Total Time: 3 hrs 15 mins
Preparation Time: 15 mins
Cook Time: 3 hrs
Ingredients
- Servings: 8
- 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 rice
- 3 medium onions
- 2 cups kashk
- 1 tablespoon dried mint
- 1 teaspoon turmeric
- salt and pepper
Recipe
- 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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