- 60 grams garbanzo beans (chickpeas)
- 60 grams green lentils
- 120 grams lean veal or lamb
- 1 medium onion
- 1/2 teaspoon turmeric
- 60 grams short grain rice
- 120 grams barley
- 90 grams parsley
- 90 grams spring onions or leeks
- 60 grams dill
- salt and pepper
- 1 or 2 dessert spoon full sour cream
- 1 tablespoon dried mint
- 1 small onion, sliced and crisply fried
Soak the chickpeas and lentils in separate bowls
Cut the meat into small pieces, wash and leave to soak for a few minutes.
Slice the onion and fry in oil until soft and golden
Stir in the turmeric and drained meat. Fry briefly, then add two liters of vegetable stock.
Drain the lentils and chickpeas and add to the pan. Cover and bring back to a boil, then simmer gently for 45 minutes.
Wash the rice and barley, drain and add to the soup, simmer for a further 45 minutes.
Chop the herbs and add to the soup simmer for another hour, adding more stock or water and stirring from time to time to prevent sticking.
Just before serving add the sour cream stirring well, saving a spoonful for garnish.
Garnish with swirls of dry mint and fried onions and dribble the remaining sour cream.
Serve with bread and fresh lemon or lime juice
Source: The Legendary Cuisine of Persia – Margaret Shaida