Esmat's Adventure and Cooking with the Kardeh Plant 🌿🍲

Ingredients

• 1 cup Whole Wheat Berries (washed and dried)
• 0.5 cup Mixed Mountain Herbs (fresh, edible wild herbs, washed and chopped)
• 4 cups Water (filtered or spring water)
• 1 teaspoon Salt (preferably sea salt)
• 2 tablespoons Pickle Juice (adds sour tang; use dill or garlic pickle juice)
• 0.25 teaspoon Red Pepper Flakes (optional, for mild heat)

Instructions

1. Gather Wild Herbs Safely

   Climb to the high‑altitude meadow, wear sturdy boots and a rope for safety, and collect about half a cup of fresh, edible mountain herbs.

   Time: PT20M

2. Wash and Chop Herbs

   Rinse the herbs under cold water, shake off excess moisture, and finely chop them on a clean cutting board.

   Time: PT10M

3. Grind Wheat Berries

   Place the whole wheat berries into the hand mill and grind until you obtain a coarse crumb texture, similar to thick sand.

   Time: PT15M

4. Mix Wheat, Herbs, and Seasonings

   In a mixing bowl, combine the ground wheat crumbs, chopped herbs, salt, red pepper flakes (if using), and pickle juice. Stir until evenly distributed, then cover the bowl and let it rest at room temperature overnight (about 8 hours) to allow flavors to meld.

   Time: PT8H

5. Cook the Soup

   In a large pot, bring 4 cups of water to a rolling boil. Add the rested wheat‑herb mixture, reduce heat to a gentle simmer, and cook for 5 minutes until the wheat is tender and the flavors are released.

   Time: PT5M

   Temperature: 100°C

6. Finish and Serve

   Taste and adjust seasoning with extra salt or pickle juice if desired. Ladle the hot soup into bowls and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

30 g

Fat

1 g

Fiber

4 g