Barley Ash with Doogh

Barley Ash with Doogh, is among traditional foods in Arak, Markazi Province. Its ingredients include, groat (oatmeal), chickpea, beans, herbs used in cooking Ash, Kashk, and fried dried mint.
It is cooked on the last night of the year, named Chahar Shanbe Suri. Also in parts of the province like Khomein, the dish is prepared for lunch on the first day of Norouz holiday.
Now Ingredients,
Groat, 2 cups
Spinach, leek, parsley, coriander, 500 g
Chickpea and kidney beans, 1 cup altogether
High-fat, thick Doogh, about 2 kg
Fried onions, sliced, golden and crispy, 2 nos
Garlic, crushed, to taste
Fried garlic, for decoration
Procedure
Soak chickpeas and kidney beans together. Separately soak groat. Drain them. Cook chickpeas, kidney beans, fried onions and crushed garlic as well as turmeric. Then add in drained groat and allow them to cook well. Near the end, add in herbs and let it settle. And finally, pour in thick Doogh, stirring. Let it boil. Sprinkle in salt and pepper. Garnish with fried dried mint, fried garlic and Doogh.
Doogh, is a national drink made with yogurt, salt and sometimes fragrant herbs.