Easy 94 min

Ash-e-jow (Iranian/Persian Barley Soup)

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Prep

26 min

Cook

68 min

Total

94 min

Ingredients (13)

2 quarts chicken stock g

2 tablespoons vegetable oil g

1 medium onion, diced g

1 cup uncooked pearl barley g

¼ cup tomato paste g

1 lime, juiced g

1 teaspoon turmeric g

salt to taste g

ground black pepper to taste g

1 cup diced carrots g

½ cup sour cream g

½ cup chopped fresh parsley g

8 lime wedges g

Nutrition

kcal

fat

carbs

protein

Instructions

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.