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Persian Dinner for Four

Persian Cooking - Best of Persian Cuisine

Ash-e Joe
Serves 4 - 8 people

Ingredients
- 125 g (1/4 lb) pearl barley
- 750 g (1.5 lb) fresh herhs, equal portions of parsley,
spinach, chive, dill and cilantro
- 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 yogurt It can be substituted by sour cream.
- 1 tbs dried mint
- 1 tsp tumeric
- salt and pepper

Recipe
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.

Dill Weed Soup - Ash-e Shebet
(serves 2-4)

Ingredients:
2 tablespoons dry Quaker Oat oatmeal (the one which cooks in 5 minutes)
1 tablespoon dried rice
2 tablespoon dried lentils
1 tablespoon fresh chopped parsley
2 chopped sticks of celary
2 chopped carrots
1/2 cup frozen cut corn
1/2 cup cut cauliflower
3 tablespoons dried dill weed
4 cups of water
1 fresh lemon
salt and pepper to taste

Pour the water in a medium pot. Add the rice, lentils, oatmeal, celery, carrots, corn, cauliflower, and the dill weed. Bring to a boil, turn the heat low, and simmer gently for about half an hour. Squeeze the fresh lemon and add its juice to the soup. Season to taste. Simmer briefly , sprinkle the parsley over the soup and serve while hot.

Lentil Pomegranate Soup Ash-e Anar
(serves 6-8)

Ingredients:
1 cup yellow split peas
1/2 cup rice
1 bunch fresh parsley chopped or 1 cup dried
crushed parsley
1 6oz packet of frozen chopped spinach or 1/2
pound fresh chopped spinach
1 tablespoons crushed dried mint leaves
3-4 tablespoons salt
2 tablespoons vegetable oil
1 teaspoon crushed black pepper
2 tablespoons sugar
1 teaspoon tumeric powder
1/2 pound ground beef
3 to 4 cups water
3/4 cups pomegranate molasses

Add spit peas to water and bring to boil under high heat. (If you are using pomegranate juice use 3 cups of water. If you are using pomegranate molasses add 4 cups of water.) Let the split peas boil for 10 minutes. Add rice to boiling split peas and let them cook together for about 20 minutes or until the rice begins to split apart. The reason we boil the split peas first is that once the rice is added it absorbes most of the heat and will not allow the split peas to cook properly. Season the ground beef to taste with salt, pepper, and tumeric. make small meatballs and add to the soup along with parsely, spinach, salt, pepper, sugar and the pomegranate juice and let the mixture boil for 30 more minutes or until it reaches a creamy consistency. Heat the oil in a separate suacepan and saute\ the tumeric in it. Remove the suacepan from the heat and add the crushed dry mint leaves to it and stir. This way the mint will saute in oil but will not burn. Add the mint mixture to boiling soup and let it simmer for 2 more minutes and then serve.