Ash-e Joe - Persian Barley Soup
Gently simmered chickpeas, kidney beans and pearl barley, warmed with turmeric. Finish with kashk and the fried onion.
3 hr 15 min · Serves 8 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 180 min · 195 min total
- medium
- 1
Soak all beans together for several hours, preferably overnight. Soak rice and barley together for several hours, preferably overnight.
- 2
Cook the beans with enough water to cover for an hour over low heat. Then add rice and barley. Stir occasionally.
- 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.
- 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.
- 5
Remove from heat, add kashk keeping one tbs for garnish, salt and pepper and stir. Dish up into a serving dish.
- 6
Slice the onions and fry in a little oil until it turns golden brown. Add mint and tumeric and stir.
- 7
Garnish the soup with kashk and the fried onion.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
