Barley, Nettle, Yogurt + Kashk Osh

Name: Barley, Nettle, Yogurt + Kashk Osh (Osh-e Gazing)
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Yield: Serves: 6 to 8
Cuisine: Iranian
Ingredients: ½ cup/120 g plain yogurt; ½ cup/120 g liquid kashk; 1 cups/85 g chopped fresh nettles/gazaneh or ⅓ cup/40 g dried; 1 teaspoon turmeric; ½ teaspoon freshly ground pepper; 1 cup/200 g barley, soaked for 30 minutes, drained, and rinsed; ¼ cup/50 g wheat berries, soaked for 30 minutes, drained, and rinsed; 2 tablespoons dried mint flakes; ¼ cup/60 ml oil; 2 tablespoons oil; 5 cloves garlic, peeled and grated; ½ teaspoon turmeric; 2 onions, peeled and thinly sliced; 2 tablespoons dried thyme; 2 tablespoons dried mint; 1 tablespoon fine sea salt; ¼ teaspoon ground saffron threads dissolved in 2 tablespoons water (optional); 2 cloves garlic, peeled and sliced

Osh-e Gazing

Preparation info

Serves:
6 to 8

Difficulty
Easy
Ready in
3 hr

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

Stinging nettle/gazaneh is a popular local herb that grows in the mountain regions of Kurdistan. Nettles are available at farmers’ and Asian markets. You can replace them with either beet leaves or spinach.

Ingredients

Osh

1 cup/200 g barley, soaked for 30 minutes, drained, and rinsed
¼ cup/5

Asia
Iran
Kurdistan
Soup
Vegetarian

Method

For the osh: Heat the oil in a large enameled cast-iron pot over medium heat until hot. Sauté the onions and garlic for 15 minutes until golden brown. Add the salt, pepper, turmeric, barley, and wheat berries, and sauté for 1 minute. Pour in 10 cups/