(Recipe Prepared by:
- 125 g (1/4 lb) pearl barley
- 750 g (1.5 lb) fresh herhs, equal portions
spinach, chive, dill and coriander
- 125 g (1/4 lb) garbanzo beans
- 125 g (1/4 lb) read kidney beans
- 125 g (1/4 lb) lentils
- 1/4 cup white rice
- 3 to 4 medium onions
- 2 cups kashk It is available in middle
eastern grocery stores.
It can be substituted by sour
- 1 tbs dried mint
- 1 tsp tumeric
- salt and pepper
all your Persian
1.Soak all beans together for several hours,
2.Soak rice and barley together for several
hours, preferably overnight.
3.Cook the beans with enough water to cover
for an hour over low heat. Then add rice and barley. Stir occasionally.
4.Clean the herbs removing coarse stems,
wash, dry and chop finely.
5.Add the herbs after 1/2 hour and continue
to cook over low heat. Don't forget to stir occasionally.
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.Remove from heat, add kashk keeping one
tbs for garnish, salt and pepper and stir. Dish up into a serving dish.
8.Slice the onions and fry in a little oil
until it turns golden brown. Add mint and tumeric and stir.
9.Garnish the soup with kashk and the fried