Ingredients for Ash E Jow Iranian Barley Soup
- 8 cups de-fatted chicken stock
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 1 cup pearl barley
- 1 teaspoon turmeric
- 2 tablespoons lime juice
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups chopped carrots
- 1/2 cup sour cream
- 1/4 cup fresh chopped parsley
- fresh lime wedges, for garnish
- hot water, as needed
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How to Make Ash E Jow Iranian Barley Soup
- Heat 8 cups of chicken stock in a large pot over medium heat until it reaches a gentle simmer.
- 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).
- Add 1 cup of pearl barley to the pot with the sauteed onion and stir for 1 minute.
- 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.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 hour.
- 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.
- If the soup is too thick, add hot water, 1 tablespoon at a time, until desired consistency is reached.
- In a small bowl, place 1/2 cup of sour cream.
- Slowly whisk in 1/2 cup of the hot soup into the sour cream, ensuring a smooth consistency.
- Gradually pour the sour cream mixture back into the soup pot, whisking constantly to prevent curdling.
- Stir in 1/4 cup of fresh chopped parsley.
- Serve hot, garnished with fresh lime wedges.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
13g
Fat
10g
Carbs
8g
