Persian Barley and Bean Stew

Persian Barley and Bean Stew

Recipe by Summit Natural Health CentreCourse: MainDifficulty: Easy


Prep time


Cooking time




  • 1 cup barley, soaked overnight

  • ½ cup chickpeas, soaked overnight

  • ½ cup beans (i.e. white beans), soaked overnight

  • ½ cup lentils

  • 1 cup chopped parsley

  • 1 cup chopped leeks

  • ½ cup chopped cilantro

  • ½ cup chopped spinach

  • 1 cup chopped carrots

  • ½ cup chopped dill (optional)

  • Water

  • Salt and pepper to taste

  • Toppings: sliced onions, turmeric, mint


  • In a large stew pot, place barley, chickpeas, beans, lentils and add 6 cups of water.
  • Bring to a boil on medium-high heat, then reduce the heat to medium-low and cook for about 1 hour and 40 minutes or until beans are tender. 
  • Add the chopped vegetables/herbs, salt, and pepper. Stir a few times to prevent it from sticking to the bottom. Add more water if necessary.  Cook for another 20 minutes on low heat. Taste and adjust the seasoning.
  • In the meantime, in a small pan heat some oil, sauté the sliced onions until golden brown, add turmeric and mint, sauté for 5 more minutes.
  • Add toppings to barley and bean mixture, and serve.