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

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.

• Preparation Time: 10 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 10 mins
• Calories: 193 Calories

Ingredients

• 2 tablespoons vegetable oil
• 1 cup diced carrots
• 1 lime, juiced
• 1 medium onion, diced
• 2 quarts chicken stock
• 1 cup uncooked pearl barley
• Salt, to taste
• ground black pepper, to taste
• 8 lime wedges
• 1 teaspoon turmeric
• 0.5 cup sour cream
• 0.5 cup chopped fresh parsley
• 0.25 cup tomato paste

Recipe Instructions

Step 1

Heat chicken stock in a large saucepan to a gentle simmer.

Step 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.

Step 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.

Step 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.