Barley and pindjur stew | ajvar.com

by mmitic86

Barley and pindjur stew

  

May 3, 2019

To prepare this dish, you'll need a deep casserole dish that can be used for both stove- and oven-cooking.
Chop the onion into thin slices and braise it lightly in pre-heated oil. Add all ingredients except parsley, then add slices of dried tomatoes, cubes of fresh tomatoes, and large chunks of carrot.
Let everything simmer until tomato cubes get tender, add pinđur and barley and pour tomato purée and about 300 ml of bouillon over everything. Lower the heat and cook at a low temperature until barley is completely cooked through. If needed, add a bit more bouillon during cooking. Remove the dish from heat, pour the rest of bouillon over and sear for about 10 minutes in the oven. At the end, sprinkle with chopped fresh parsley.

  • Prep: 20 mins
  • Cook: 30 mins
  • Yields: 6-8

Ingredients

300 g barley

1 large onion

300 g fresh tomatoes

500 g cooked tomato purée or peeled tomatoes

300 g carrots

6 dried tomatoes

3 tablespoonfuls of pinđur

500 ml vegetable bouillon (or water)

1 bunch of parsley

a pinch of caraway seeds

1 teaspoon of dried ground pepper

1 teaspoon of fresh thyme

salt and pepper to taste

1 tablespoon of oil

Directions

To prepare this dish, you'll need a deep casserole dish that can be used for both stove- and oven-cooking. Chop the onion into thin slices and braise it lightly in pre-heated oil. Add all ingredients except parsley, then add slices of dried tomatoes, cubes of fresh tomatoes, and large chunks of carrot. Let everything simmer until tomato cubes get tender, add pinđur and barley and pour tomato purée and about 300 ml of bouillon over everything. Lower the heat and cook at a low temperature until barley is completely cooked through. If needed, add a bit more bouillon during cooking. Remove the dish from heat, pour the rest of bouillon over and sear for about 10 minutes in the oven. At the end, sprinkle with chopped fresh parsley.

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