Persian Plateau & Isfahan
Iranian Barley Soup
Lentils, barley and mint come together in this Persian soup, fragrant with turmeric and simmered on the stove.
1 hr 20 min · Serves 4 · Medium
4
Ingredients
Method
Start cooking mode- Prep 5 min · Cook 75 min · 80 min total
- medium
- 1
Put everything into a pot and then bring to a gentle boil. Simmer for 1 1/4 hours, stirring occasionally.
- 2
Variations: Fry the onions in the oil before putting them in the pot. Add 1 cup of cooked chick peas or red kidney beans a few min before serving.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
