Ash-E-Jow (Iranian/Persian Barley Soup) 1
A delicious soup made with pearl barley, green lentils, onions and dried mint leaves.
Yield
6 servingsPrep
5 minCook
75 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
chicken broth
|
*
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | medium |
onions
diced |
|
| 1 | cup |
pearl barley
uncooked |
|
| 1 | teaspoon |
turmeric
|
|
| 1 | each |
limes
juiced |
|
| ¼ | cup |
tomato paste
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 1 | cup |
carrots
diced |
|
| ½ | cup |
sour cream
|
|
| ½ | cup |
parsley leaves
|
|
| 8 | each |
limes
wedges |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
chicken broth
|
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | medium |
onions
diced |
|
| 237 | ml |
pearl barley
uncooked |
|
| 5 | ml |
turmeric
|
|
| 1 | each |
limes
juiced |
|
| 59 | ml |
tomato paste
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 237 | ml |
carrots
diced |
|
| 118 | ml |
sour cream
|
|
| 118 | ml |
parsley leaves
|
|
| 8 | each |
limes
wedges |
|
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.
