ASH-E JOW (IRANIAN BARLEY SOUP)

17.09.2008 | Author: Cook | Posted in Barley
Find out how to cook ASH-E JOW (IRANIAN BARLEY SOUP) in
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ASH-E JOW (IRANIAN BARLEY SOUP)


Servings: 1
Ingredients: 

  • 1 c  Dried barley
    • 

  • 1/2 c  Dried green or red lentils
    • 

  • 6 c  Water
    • 

  • 2 md Onions, diced
    • 

  • 2 T  Olive or sunflower oil
    • 

  • 1 T  Dried mint or parsley
    • 

  • 1 t  Turmeric
    • 

  • 1/2 t  Ground black pepper
    •

1) Put everything into a pot and then bring to a gentle boil.

2) Simmer for 1 1/4 hours, stirring occasionally.

3) Serve with feta cheese and salad.

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 minutes before
serving.

From: ab684@freenet.carleton.ca (Walter Brown). rfvc Digest V94 Issue #178
Aug. 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

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