Ash-e jow (iranian barley soup)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dried barley |
| ½ | cup | Dried green or red lentils |
| 6 | cups | Water |
| 2 | mediums | Onions, diced |
| 2 | tablespoons | Olive or sunflower oil |
| 1 | tablespoon | Dried mint or parsley |
| 1 | teaspoon | Turmeric |
| ½ | teaspoon | Ground black pepper |
Directions
1) Put everything into a pot and then bring to a gentle boil.
2) Simmer for 1¼ 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@... (Walter Brown). rfvc Digest V94 Issue #178 Aug. 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.