Carrots and Barley Ash

Carrots and Barley Ash is a favorite dish tried on Eftar tables ( for the fasters).
Ingredients
Serves 4
Chickpeas, 1/2cup
Barley grits,2 cups
Onions, fried, 3 tablespoons
Minced meat, 200 g
Salt, pepper and turmeric for seasoning
Kashk, a diary product used in Persian cuisine, as per taste
Carrots, finely chopped, 2 nos
Directions
Soak the chickpeas in water for 2 consecutive days. Then cook them. Separately do the Barley grits and chopped carrots and them to the cooked chickpeas. Cook over the mild heat and stir frequently to thicken the cuisine.
Sauté the minced meat and fried onions and adjust the seasoning such as salt, pepper and turmeric. Add the mixture to the pot and let it simmer. Once ready, transfer to a bowl and pour in Kashk, if desired before serving. Serve hot. Bon Appetit!