Country: Iran Servings: Serves 4-6

Ingredients

• plain yogurt – 1 kg / 2.2 lbs
• barley – 200 g / 1 cup
• water – 1 liter / 4 cups
• chickpeas – 240 g / 1 cup, cooked
• spinach – 150 g / 5 oz, chopped
• parsley – 50 g / 1/2 cup, chopped
• mint – 20 g / 1/4 cup, chopped
• cilantro – 20 g / 1/4 cup, chopped
• garlic – 3 cloves, minced
• onion – 1 large, chopped
• salt – to taste
• black pepper – to taste
• butter – 30 g / 2 tbsp

Instructions

1. In a large pot, combine water and barley, and bring to a boil. Reduce heat and simmer until barley is cooked, about 30 minutes.
2. In a separate pan, melt butter and sauté onions and garlic until golden brown.
3. Add the cooked barley, chickpeas, spinach, parsley, mint, and cilantro to the pot and mix well.
4. Season with salt and black pepper and simmer for an additional 10-15 minutes.
5. Remove from heat and gradually stir in the plain yogurt, ensuring it does not curdle.
6. Serve hot, garnished with additional mint and a toasted bread slice, if desired.

Substitutions

• barley -> rice
• plain yogurt -> Greek yogurt
• butter -> olive oil

Enhancements in the Next Evolution

• Add a squeeze of lime juice for an extra tang.
• Use a slow cooker for deepening the flavors.
• Incorporate roasted garlic for a different aroma.