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Ash-E-Jow (Iranian/Persian Barley Soup) 1

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Recipe

A delicious soup made with pearl barley, green lentils, onions and dried mint leaves.

 

Yield

6 servings

Prep

5 min

Cook

75 min

Ready

80 min
Low Cholesterol, Trans-fat Free, High Fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 quarts chicken broth
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2 tablespoons vegetable oil
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1 medium onions
diced
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1 cup pearl barley
uncooked
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1 teaspoon turmeric
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1 each limes
juiced
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¼ cup tomato paste
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1 x salt
to taste
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1 x black pepper
freshly ground to taste
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1 cup carrots
diced
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½ cup sour cream
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½ cup parsley leaves
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8 each limes
wedges
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Ingredients

Amount Measure Ingredient Features
2 quarts chicken broth
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3E+1 ml vegetable oil
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1 medium onions
diced
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237 ml pearl barley
uncooked
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5 ml turmeric
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1 each limes
juiced
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59 ml tomato paste
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1 x salt
to taste
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1 x black pepper
freshly ground to taste
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237 ml carrots
diced
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118 ml sour cream
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118 ml parsley leaves
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8 each limes
wedges
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Directions

Heat the chicken stock in a pot to a gentle simmer.

Heat the vegetable oil in a large pot over medium heat and sauté the onion until translucent.

Stir in the pearl barley to the pot and stir for one minute.

Stir in the hot chicken stock, turmeric, lime juice, tomato paste, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and simmer for 1 hour.

Add the carrots, stir well and continue simmering 30 minutes or until the soup has thickened and the carrots and barley are tender.

If the soup is too thick, add hot water, one tablespoon at a time.

Put the sour cream in a small bowl.

Slowly pour ½ cup of hot soup mixture into sour cream, whisking constantly.

Gradually add the sour cream mixture into the soup pot, whisking constantly.

Stir in the fresh parsley.

Serve with fresh lime wedges.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 213g (7.5 oz)
Amount per Serving
Calories 25432% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 44mg 2%
Total Carbohydrate 15g 15%
Dietary Fiber 10g 38%
Sugars g
Protein 11g
Vitamin A 87% Vitamin C 69%
Calcium 9% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 

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