Ash-E Jow (Iranian Barley Soup)
| Ingredients | |||
| 1 | cup | dried barley | |
| 1/2 | cup | dried green or red lentils | |
| 6 | cup | water | |
| 2 | md | onions, diced | |
| 2 | teaspoon | olive or sunflower oil | |
| 1 | teaspoon | dried mint or parsley | |
| 1 | teaspoon | turmeric | |
| 1/2 | teaspoon | black pepper, ground | |
Directions: | |||
| Put everything into a pot and then bring to a gentle boil. Simmer for 1 1/4 hours, stirring occasionally. 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. | |||
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