Title: Ash-E Jow (Iranian Barley Soup)
Categories: Vegetable August Iran
Yield: 1 Servings

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.

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