Ash-e Jow (iranian Barley Soup) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Dried barley,
1/2 cup: Dried green or red lentils,
6 cup: Water,
2 medium: Onions, diced
2 tbsp: Olive or sunflower oil,
1 tbsp: Dried mint or parsley,
1 tsp: Turmeric,
1/2 tsp: Ground black pepper,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp