Ash E Jow Iranian Barley Soup Recipes

Steps:

• 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 paste, salt, and pepper. Bring the mixture to a 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 sour cream in a small bowl. Slowly pour 1/2 cup of hot soup mixture into sour cream, whisking constantly. Gradually add the sour cream mixture into the soup pot, whisking constantly. Stir in the fresh parsley.
• Serve with fresh lime wedges.

Steps:

• Put everything into a pot and then bring to a gentle boil.
• Simmer for 1 1/4 hours, stirring occasionally.
• Variations: Fry the onions in the oil before putting them in the pot.
• Add 1 cup of cooked chick peas or red kidney beans a few min before serving.

Steps:

• 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 paste, salt, and pepper. Bring the mixture to a 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 sour cream in a small bowl. Slowly pour 1/2 cup of hot soup mixture into sour cream, whisking constantly. Gradually add the sour cream mixture into the soup pot, whisking constantly. Stir in the fresh parsley. Serve with fresh lime wedges.

Steps:

• Soak all beans together for several hours, preferably overnight.
• Soak rice and barley together for several hours, preferably overnight.
• Cook the beans with enough water to cover for an hour over low heat. Then add rice and barley. Stir occasionally.
• Clean the herbs removing coarse stems, wash, dry and chop finely.
• Add the herbs after 1/2 hour and continue to cook over low heat. Don't forget to stir occasionally.
• Simmer for a further 2 to 3 hours until all ingredients are tender and well blended. The outcome should be thick and not watery.
• Remove from heat, add kashk keeping one tbs for garnish, salt and pepper and stir. Dish up into a serving dish.
• Slice the onions and fry in a little oil until it turns golden brown. Add mint and tumeric and stir.
• Garnish the soup with kashk and the fried onion.

Steps:

• 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 paste, salt, and pepper. Bring the mixture to a 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 sour cream in a small bowl. Slowly pour 1/2 cup of hot soup mixture into sour cream, whisking constantly. Gradually add the sour cream mixture into the soup pot, whisking constantly. Stir in the fresh parsley. Serve with fresh lime wedges.