Persian Barley Herb Stew

How to make Persian Barley Herb Stew

1. 1Soak the barley and lentils overnight.
2. 2For the garnish, heat 5 tbsp oil in a frying pan and sauté 2 sliced onions for about 15 minutes until golden. Add 4 garlic cloves, the dried mint, 1/2 tsp salt and 1/2 tsp turmeric and cook 2 minutes on low heat. Drain on kitchen paper.
3. 3In a large pot, sauté the diced onion in 4 tbsp oil with a pinch of salt for about 10 minutes.
4. 4Add the remaining garlic, 2 tsp turmeric and the cumin and cook 2 minutes.
5. 5Pour in the stock, then add the barley, rice, lentils and pepper. Cover and cook on low for 25 to 30 minutes, adding water or stock if you like it looser.
6. 6Add the kidney beans with their liquid, the chopped herbs and the spinach. Cover and cook 5 more minutes.
7. 7Off the heat, stir in the lemon juice and adjust the seasoning.
8. 8Ladle into bowls and top with yogurt, the golden onion garnish and a drizzle of olive oil.