Ash-e Joe - Persian Barley Soup

Time

Prep 15 min · Cook 180 min · 195 min total

Difficulty

medium

1. 1

   Soak all beans together for several hours, preferably overnight. Soak rice and barley together for several hours, preferably overnight.

2. 2

   Cook the beans with enough water to cover for an hour over low heat. Then add rice and barley. Stir occasionally.

3. 3

   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.

   120 min
4. 4

   Simmer for a further 2 to 3 hours until all ingredients are tender and well blended. The outcome should be thick and not watery.

   180 min
5. 5

   Remove from heat, add kashk keeping one tbs for garnish, salt and pepper and stir. Dish up into a serving dish.

6. 6

   Slice the onions and fry in a little oil until it turns golden brown. Add mint and tumeric and stir.

7. 7

   Garnish the soup with kashk and the fried onion.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.