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.