|- 125 g (1/4 lb) pearl barley
- 750 g (1.5 lb) fresh herhs, equal portions of parsley,
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 cream.
- 1 tbs dried mint
- 1 tsp tumeric
- salt and pepper
1.Soak all beans together for several hours, preferably overnight.
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 onion.