Ash E Jow Iranian Barley Soup Recipes

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ASH-E-JOW (IRANIAN BARLEY SOUP)



Ash-E-Jow (Iranian Barley Soup) image

I've had this recipe for quite a long time and I don't remember where it came from. This is one delicious soup though that I think you'll enjoy as much as I do.

Provided by Annacia

Categories     Grains

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 13

2 quarts de-fatted chicken stock
2 tablespoons vegetable oil
1 medium onion, diced
1 cup uncooked pearl barley
1 teaspoon turmeric
1 lime, juiced
1/4 cup tomato paste
salt, to taste
ground black pepper, to taste
1 cup diced carrot
1/2 cup sour cream
1/2 cup chopped fresh parsley
8 lime wedges

Steps:

  • Heat the chicken stock in a pot to a gentle simmer.
  • Heat the vegetable oil in a large pot over medium heat and saute the onion until translucent. Add 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.
  • Mix in the carrots 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.
  • Place the sour cream in a small bowl. Slowly pour 1/2 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.

Nutrition Facts : Calories 172, Fat 6.7, SaturatedFat 2.2, Cholesterol 7.5, Sodium 92.6, Carbohydrate 26.4, Fiber 5.6, Sugar 3.4, Protein 3.7

ASH-E JOE - PERSIAN BARLEY SOUP



Ash-E Joe - Persian Barley Soup image

From www.iranonline.com. Kashk is available in middle eastern grocery stores. It can be substituted by sour cream. The recipe didn't state serving numbers so I have guestimated.

Provided by Coasty

Categories     Chowders

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 11

125 g pearl barley
750 g fresh herbs equal portions parsley, spinach, chive, dill and coriander
125 g garbanzo beans
125 g red kidney beans
125 g lentils
1/4 cup white rice
3 medium onions
2 cups kashk
1 tablespoon dried mint
1 teaspoon turmeric
salt and pepper

Steps:

  • Soak all beans together for several hours, preferably overnight.
  • Soak rice and barley together for several hours, preferably overnight.
  • Cook the beans with enough water to cover for an hour over low heat. Then add rice and barley. Stir occasionally.
  • Clean the herbs removing coarse stems, wash, dry and chop finely.
  • Add the herbs after 1/2 hour and continue to cook over low heat. Don't forget to stir occasionally.
  • Simmer for a further 2 to 3 hours until all ingredients are tender and well blended. The outcome should be thick and not watery.
  • Remove from heat, add kashk keeping one tbs for garnish, salt and pepper and stir. Dish up into a serving dish.
  • Slice the onions and fry in a little oil until it turns golden brown. Add mint and tumeric and stir.
  • Garnish the soup with kashk and the fried onion.

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