Ash-e-jow (Iranian/Persian Barley Soup)
Description
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.
Ingredients
•
2 quarts chicken stock
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2 tablespoons vegetable oil
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1 medium onion, diced
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1 cup uncooked pearl barley
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1/4 cup tomato paste
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1 lime, juiced
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1 teaspoon turmeric
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salt, to taste
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ground black pepper, to taste
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1 cup diced carrots
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1/2 cup sour cream
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1/2 cup chopped fresh parsley
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8 lime wedges
Directions
1
Heat chicken stock in a large saucepan to a gentle simmer.
2
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.
3
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.
4
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.