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

Cost $8.5, save $12

Source: Recommended by CookPal

  • 120 Min
  • 8 Servings
  • $8.5

INGREDIENTS

  • Base

    • 2 quarts chicken stock
    • 2 tablespoons vegetable oil

  • Vegetables

    • 🧅 1 medium onion, diced
    • 🥕 1 cup diced carrots

  • Grains

    • 1 cup uncooked pearl barley

  • Condiments and Spices

    • ÂĽ cup tomato paste
    • 🟡 1 teaspoon turmeric

  • Garnish

    • ½ cup sour cream
    • ½ cup chopped fresh parsley

STEPS

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, 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.

NUTRIENTS

Per 1 serving

🔥

193

Calories

  • 6g
    Protein
  • 28g
    Carbs
  • 7g
    Fats

đź’ˇ Tips

Using vegetable stock instead of chicken stock makes this dish vegetarian-friendly.Add beans or lentils to boost protein content.If you prefer a lighter soup texture, increase the liquid or reduce the barley slightly.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.