Appetizers, Recipes

Ash-e-jow (Persian Barley Soup)

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This thick soup, or ash, is chock full of nutrients and fiber. A mix of beans, lentils, barley and vegetables, ashe jow is slow-simmered to make a rich, nourishing, rib-sticking dish. Eliminate the meat and use vegetable stock or water for a great vegetarian meal.
I’ve seen a lot of recipes for this soup; however, my mum-in-law adds tomato puree 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.

Ash-e-jow (Persian Barley Soup)

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Recipe by John FlectCourse: AppetizersDifficulty: Easy
Servings

8

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes

Ingredients

  • 2 L chicken or vegetable stock

  • 2 tablespoons vegetable oil

  • 1 medium onion, diced

  • 200 g uncooked pearl barley

  • 1 teaspoon turmeric

  • 1 lime, juiced

  • 4 tablespoons tomato puree

  • salt and freshly ground black pepper to taste

  • 3 carrots, diced

  • 125 ml soured cream

  • good handful chopped fresh parsley

  • 8 wedges lime

Directions

  • 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 puree, salt and pepper. Bring the mixture to the 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 soured cream in a small bowl. Slowly pour 125ml of hot soup mixture into soured cream, whisking constantly. Gradually add the soured cream mixture into the soup pot, whisking constantly. Stir in the fresh parsley. Serve with fresh lime wedges.

Notes

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