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.
Provided by Autumn Leaves
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 2h10m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 193.3 calories, Carbohydrate 28.3 g, Cholesterol 9.5 mg, Fat 7.2 g, Fiber 4.3 g, Protein 5.5 g, SaturatedFat 2.8 g, Sodium 177.6 mg, Sugar 3.4 g
ASH-E-JOW (IRANIAN BARLEY SOUP)
I've had this recipe for quite a long time and I don't remember where it came from. This is one delicious soup though that I think you'll enjoy as much as I do.
Provided by Annacia
Categories Grains
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 172, Fat 6.7, SaturatedFat 2.2, Cholesterol 7.5, Sodium 92.6, Carbohydrate 26.4, Fiber 5.6, Sugar 3.4, Protein 3.7
LITTLEMAFIA'S SUPE JOH - IRANIAN BARLEY SOUP
This is my favorite barley soup. I prefer to make it with oats, but it can be done with barley as well, just it takes longer to cook it. According to your taste, add more or less of anything. This is the way we like it. It's suppose to be thick.
Provided by littlemafia
Categories Southwest Asia (middle East)
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Put water, onions,grated carrot and potato in a pot and bring to a boil.
- Add turmeric, tomato paste, chicken cubes,dried limes, salt and pepper.Pierce the dried limes so they release the flavor.
- Boil for 10 minutes.
- Add the oats and stir often.
- Boil for another 15 minutes and just before finishing add lemon juice and parsley.
IRANIAN BARLEY SOUP
Make and share this Iranian Barley Soup recipe from Food.com.
Provided by winkki
Categories Grains
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 333, Fat 8.2, SaturatedFat 1.2, Sodium 21.6, Carbohydrate 54.1, Fiber 16.5, Sugar 3.2, Protein 12.7
ITALIAN BARLEY SOUP
From The Frugal Gourmet, by Jeff Smith, 1984. This soup is a wonderful main dish for the whole family, and tastes even better on the second day. Serve with a crusty Italian bread and green salad.
Provided by Maureenie
Categories < 4 Hours
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Bring soup stock and water to a boil in a large stockpot.
- Reduce heat and add barley, celery, carrot, onion, garlic, red wine, lemon, pepper, and salt.
- Cover and simmer for 2 hours, stirring frequently to prevent barley from sticking to the bottom of the pot.
- Add the herbs, tomatoes, and tomato paste and cook for 1 more hour.
- Leave the lid on during cooking and occasionally check to see if you need to add water.
- Ladle into soup bowls and sprinkle with grated cheese before serving.
Nutrition Facts : Calories 106.1, Fat 0.6, SaturatedFat 0.1, Sodium 93.7, Carbohydrate 20.3, Fiber 4.8, Sugar 3.9, Protein 3.5
ASH-E JOE - PERSIAN BARLEY SOUP
From www.iranonline.com. Kashk is available in middle eastern grocery stores. It can be substituted by sour cream. The recipe didn't state serving numbers so I have guestimated.
Provided by Coasty
Categories Chowders
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 11
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.
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