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Ash-e-jow (Iranian/Persian Barley Soup)
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Prep Time:
10 minutes
Cook Time:
120 minutes
Total Time:
130 minutes
Thick, flavorful soup with a unique twist from tomato paste. Skip the lentils and beans for a hearty, vegetarian option using vegetable stock.
Ingredients:
  • 2 quarts chicken stock
  • 2 tablespoons vegetable oil
  • 1 medium onion, diced
  • 1 cup uncooked pearl barley
  • 1 teaspoon turmeric
  • 1 lime, juiced
  • 0.25 cup tomato paste
  • salt, to taste
  • ground black pepper, to taste
  • 1 cup diced carrots
  • 0.5 cup sour cream
  • 0.5 cup chopped fresh parsley
  • 8 lime wedges
Instructions:
  • Simmer the chicken stock in a pot until gently heated.
  • In a large pot over medium heat, saute the onion in vegetable oil until translucent. Add the pearl barley and stir for one minute. Mix in hot chicken stock, turmeric, lime juice, tomato paste, salt, and pepper. Bring to a boil, then simmer on low for 1 hour.
  • Stir in the carrots and simmer for 30 minutes or until the soup thickens and the carrots and barley are tender. If too thick, gradually add hot water, one tablespoon at a time.
  • In a small bowl, combine sour cream with 1/2 cup of hot soup mixture, whisking continuously. Gradually whisk the sour cream mixture into the soup pot. Add fresh parsley and serve with lime wedges.

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