Ash E Jow Iranian Barley Soup Recipe

Ingredients for Ash E Jow Iranian Barley Soup

• De Fatted Chicken Stock
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 1 cup pearl barley
• 1 teaspoon turmeric
• Lime
• 2 tablespoons tomato paste
• 1 teaspoon salt
• Ground Black Pepper
• Carrot
• 1/2 cup sour cream
• 1/4 cup fresh parsley, chopped
• Lime Wedges

How to Make Ash E Jow Iranian Barley Soup

1. Heat 8 cups of chicken stock in a large pot over medium heat until it reaches a gentle simmer.
2. While the stock simmers, heat 2 tablespoons of vegetable oil in a separate large pot over medium heat. Add 1 large onion, chopped, and saute until translucent (about 5-7 minutes).
3. Add 1 cup of pearl barley to the pot with the sauteed onion and stir for 1 minute.
4. Pour the simmering chicken stock into the pot with the barley and onion. Stir in 1 teaspoon of turmeric, 2 tablespoons of lime juice, 2 tablespoons of tomato paste, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
5. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 hour.
6. Add 2 cups of chopped carrots to the pot and continue simmering for another 30 minutes, or until the barley and carrots are tender and the soup has thickened slightly.
7. If the soup is too thick, add hot water, 1 tablespoon at a time, until desired consistency is reached.
8. In a small bowl, place 1/2 cup of sour cream.
9. Slowly whisk in 1/2 cup of the hot soup into the sour cream, ensuring a smooth consistency.
10. Gradually pour the sour cream mixture back into the soup pot, whisking constantly to prevent curdling.
11. Stir in 1/4 cup of fresh chopped parsley.
12. Serve hot, garnished with fresh lime wedges.