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Print this Recipe    Barley 03

Ash-e Jow
Iranian Barley Soup
Makes 8 cups

1 cup dried barley
1/2 cup dried green or red lentils
6 cups water
2 medium onions, diced
2 tablespoons olive or sunflower oil
1 tablespoon dried mint or parsley
1 teaspoon turmeric
1/2 teaspoon ground black pepper

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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