Ash-E Joe - Persian Barley Soup

1. 1

   Soak all beans together for several hours, preferably overnight.

2. 2

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

3. 3

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

4. 4

   Clean the herbs removing coarse stems, wash, dry and chop finely.

5. 5

   Add the herbs after 1/2 hour and continue to cook over low heat. Don't forget to stir occasionally.

6. 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. 7

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

8. 8

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

9. 9

   Garnish the soup with kashk and the fried onion.

* Per serving · 4 servings · Values may vary.

No additional tips available.