Ash-E Jow (Iranian Barley Soup)

Title:
Ash-E Jow (Iranian Barley Soup)

Yield:
1 Servings

Categories:
Vegetarian,
Iran




Ingredients:





     1 c  Dried barley


   1/2 c  Dried green or red lentils


     6 c  Water


     2 md Onions, diced


     2 tb Olive or sunflower oil


     1 tb Dried mint or parsley


     1 ts Turmeric


   1/2 ts 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.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip