Iranian Barley Soup Recipes

ASH-E-JOW (IRANIAN/PERSIAN BARLEY SOUP)

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

I've seen a lot of recipes for this soup; however, my mother-in-law adds tomato paste for a bit of a different flavour 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.

Provided by Autumn Leaves

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes

Time 2h10m

Yield 8

Number Of Ingredients 13

Ingredients

2 quarts chicken stock
2 tablespoons vegetable oil
1 medium onion, diced
1 cup uncooked pearl barley
1 teaspoon turmeric
1 lime, juiced
¼ cup tomato paste
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 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 193.3 calories, Carbohydrate 28.3 g, Cholesterol 9.5 mg, Fat 7.2 g, Fiber 4.3 g, Protein 5.5 g, SaturatedFat 2.8 g, Sodium 177.6 mg, Sugar 3.4 g

LITTLEMAFIA'S SUPE JOH - IRANIAN BARLEY SOUP

Littlemafia's Supe Joh - Iranian Barley Soup image

This is my favorite barley soup. I prefer to make it with oats, but it can be done with barley as well, just it takes longer to cook it. According to your taste, add more or less of anything. This is the way we like it. It's suppose to be thick.

Provided by littlemafia

Categories Southwest Asia (middle East)

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 cup oats
4 -6 cups water (depends how thick you like it)
2 onions, grated
1 carrot, grated
1 potato, grated
1 teaspoon turmeric
1 tablespoon tomato paste
2 chicken bouillon cubes
1/2 teaspoon ground black pepper
salt
2 dried limes (omit if not avalable)
lemon juice
1 tablespoon parsley

Steps:

Put water, onions,grated carrot and potato in a pot and bring to a boil.
Add turmeric, tomato paste, chicken cubes,dried limes, salt and pepper.Pierce the dried limes so they release the flavor.
Boil for 10 minutes.
Add the oats and stir often.
Boil for another 15 minutes and just before finishing add lemon juice and parsley.

IRANIAN BARLEY SOUP

Iranian Barley Soup image

Make and share this Iranian Barley Soup recipe from Food.com.

Provided by winkki

Categories Grains

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 cup dried barley
1/2 cup dry green lentils or 1/2 cup red lentil
6 cups water
2 medium onions, chopped
2 tablespoons olive oil or 2 tablespoons sunflower oil
1 tablespoon dried mint or 1 tablespoon parsley
1 teaspoon turmeric
1/2 teaspoon ground black pepper

Steps:

Put everything into a pot and then bring to a gentle boil.
Simmer for 1 1/4 hours, stirring occasionally.
Variations: Fry the onions in the oil before putting them in the pot.
Add 1 cup of cooked chick peas or red kidney beans a few min before serving.

Nutrition Facts : Calories 333, Fat 8.2, SaturatedFat 1.2, Sodium 21.6, Carbohydrate 54.1, Fiber 16.5, Sugar 3.2, Protein 12.7

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