Ash-e Jow (iranian Barley Soup)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Iranian | August, Iran, Veg-cook | 1 | Servings |
INGREDIENTS
| 1 | c | Dried barley |
| 1/2 | c | Dried green or red lentils |
| 6 | c | Water |
| 2 | Onions, diced | |
| 2 | T | Olive or sunflower oil |
| 1 | T | Dried mint or parsley |
| 1 | t | Turmeric |
| 1/2 | t | Ground black pepper |
| 1 1/4 | urs, stirring occasionally. Serve with feta cheese and salad. |
INSTRUCTIONS
Put everything into a pot and then bring to a gentle boil. Simmer for 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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Nutrition (calculated from recipe ingredients)
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Calories: 802
Calories From Fat: 23
Total Fat: 2.8g
Cholesterol: 0mg
Sodium: 70.5mg
Potassium: 964.9mg
Carbohydrates: 178.1g
Fiber: 35.7g
Sugar: 11g
Protein: 22.5g