This is a aash (soup) one of my friends recently made for a gathering. It is from the Kurdish regions of Iran, and is basically a local Kurdish soup called Dokhawa.
The ingredients below are enough for a large pot.
1 package parsley
2 packages cilantro
1 package dill (shevid), or half a cup dried dill (shevid khoshk)
.5 litre (16 oz) plain yogurt
1/2 cup rice
1/2 cup Barley (jo) –this should most likely be a pearl barley or other quick-cooking barley. I couldn’t find the exact meaning of balghooreh jo, but I assume its a more processed form of Barley (i.e, pearl Barley)
1 egg yolk
6-7 cups water
First whip the yogurt with the egg yolk so that chunks will not be formed when you mix it with the water. Add the egg yolk and yogurt you have whipped to the water and then add all three contents (egg yolk/yogurt/water mixture) to the pot you plan on using. Wash your greens (mentioned above) and chop them up only a little bit, do not chop them up too much cause they need to be fairly large. Add the greens, some salt, the rice, and the barley to the pot. Then allow the contents in the pot to come to a boil. After it boils bring the temperature down to a medium / medium-low and allow the contents to cook for 30-40 minutes.