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Ash-E Joe - Persian Barley Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)19445.2551
Energy (kCal)354254.9363
Carbohydrates (g)65893.4056
Total fats (g)2699.6702
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pearl barley 125 88000.0 19430.0 2477.5 290.0
    parsley 750 g 270.0 47.475 22.275 5.925
    garbanzo bean 125 141679.1604 23594.4528 7672.4138 2263.8681
    red kidney bean 125 113793.1034 20620.6897 8403.4483 86.2069
    lentil 125 10202.5 2130.975 862.4 52.9375
    white rice 1/4 cup 168.8125 36.9769 3.2976 0.3052
    onion 3 132.0 30.822 3.63 0.33
    kashk 2 cups - - - -
    mint 1 tablespoon dried - - - -
    turmeric 1 teaspoon 9.36 2.0142 0.2904 0.0975
    salt pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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