Tarkhineh (barley) Ash

Tarkhineh Ash is pretty common in Arak, Markazi Province. It is also prepared in other cities of the province with some change.
Its main ingredients are groat, and grains like chickpeas, beans and lentils. The herbs used include leek, parsley, coriander, spinach, and dill . Beets are also added.
To prepare, soak grains and groat in water for one entire day. The next day, cook grains and groat (oatmeal). If you like you can also add tripe while cooking them. Then herbs and beets are added. And at last, Kashk, fried onions, and sometimes fried dried pennyroyal or mint powder is used. Season it with salt and turmeric during cooking.
Ingredients,
Chopped herbs, mentioned above, 3 medium-sized bowls
Chickpeas, 2 tbsp
Beans, 2 tbsp
Lentils, 2 tbsp
mung, 2 tbsp
Barley, 4 tbsp
Rice Flour, 2 tbsp
Oil, 1 cup
Dried mint powder, 2 tbsp
Kashk, a diary product used in Persian cuisine, 1 glass
Groat, 1 medium-sized bowl
Onions, 2 nos
These Ingredients will be enough to give you 15 medium-sized bowl of Tarkhineh Ash.
Procedure
Put pre-soaked lentils, mung, chickpeas, beans, groats, pepper, salt, turmeric along with bones stock (if you like) and allow it to cook for 5 to 6 hours until thick.
Add one medium-sized bowl of groat and let it cook for another 2 hours. Put 2 tbsp of rice flour in a glass and mix with cold water. Add it to the contents gradually. Then add in 3 medium-sized bowls of finely chopped herbs and give it one more hour to cook well. In between stir frequently till it becomes thick in consistency.
Pour a cup of oil in a pan and heat it. Add chopped onions over a high heat till golden and crispy. Drain its excess oil with a sieve. Keep it aside. Fry 2 spoons of ground dried mint leaves in the remaining oil.
After Ash is ready, transfer it into a desired dish and garnish with fried mints, fried onions, brewed saffron and Kashk.