I’ve seen a lot of recipes for Ash-e-jow (Iranian/Persian barley soup); however, my mother-in-law adds tomato paste for a bit of a different flavor and she doesn’t add any lentils or beans. It’s thick, filling, and delicious, and you could make it vegetarian by using vegetable stock.
Preparation Details
Prep Time: 10 mins
Cook Time: 2 hrs
Total Time: 2 hrs 10 mins
Servings: 8
Ingredients
- 2 quarts chicken stock
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 1 cup uncooked pearl barley
- ¼ cup tomato paste
- 1 lime, juiced
- 1 teaspoon turmeric
- salt to taste
- ground black pepper to taste
- 1 cup diced carrots
- ½ cup sour cream
- ½ cup chopped fresh parsley
- 8 lime wedges
Steps
- Heat chicken stock in a large saucepan to a gentle simmer.
- Heat vegetable oil in a large pot over medium heat. Add onion; sauté until translucent. Add barley; stir 1 minute. Stir in hot stock, tomato paste, lime juice, turmeric, salt, and pepper; bring to a boil, then reduce heat to low, and simmer 1 hour.
- Stir in carrots; continue simmering until soup thickened and carrots and barley tender, about 30 minutes. If soup is too thick, add hot water, 1 tablespoon at a time.
- Slowly pour 1/2 cup hot soup into sour cream in a bowl, whisking constantly; gradually add to soup, whisking constantly. Stir in parsley. Serve with fresh lime wedges.
