| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Iranian |
Veg-cook, August, Iran |
1 |
Servings |
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 |
INSTRUCTIONS
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
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