Ingredients
-
125
-
750
-
125
-
125
-
125
-
1/4
-
3
-
2
-
1
-
1
-
-
-
-
-
Directions
Ash-E Joe – Persian Barley Soup, From www iranonline com Kashk is available in middle eastern grocery stores It can be substituted by sour cream The recipe didn’t state serving numbers so I have guestimated , From www iranonline com Kashk is available in middle eastern grocery stores It can be substituted by sour cream The recipe didn’t state serving numbers so I have guestimated
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Steps
|
1
Done
|
Soak All Beans Together For Several Hours, Preferably Overnight. |
|
2
Done
|
Soak Rice and Barley Together For Several Hours, Preferably Overnight. |
|
3
Done
|
Cook the Beans With Enough Water to Cover For an Hour Over Low Heat. Then Add Rice and Barley. Stir Occasionally. |
|
4
Done
|
Clean the Herbs Removing Coarse Stems, Wash, Dry and Chop Finely. |
|
5
Done
|
Add the Herbs After 1/2 Hour and Continue to Cook Over Low Heat. Don't Forget to Stir Occasionally. |
|
6
Done
|
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
Done
|
Remove from Heat, Add Kashk Keeping One Tbs For Garnish, Salt and Pepper and Stir. Dish Up Into a Serving Dish. |
|
8
Done
|
Slice the Onions and Fry in a Little Oil Until It Turns Golden Brown. Add Mint and Tumeric and Stir. |
|
9
Done
|
Garnish the Soup With Kashk and the Fried Onion. |
