Ash E Jow Iranian Barley Soup Recipes

ASH-E-JOW (IRANIAN BARLEY SOUP)

Ash-E-Jow (Iranian Barley Soup) image

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

Ingredients

2 quarts de-fatted chicken stock
2 tablespoons vegetable oil
1 medium onion, diced
1 cup uncooked pearl barley
1 teaspoon turmeric
1 lime, juiced
1/4 cup tomato paste
salt, to taste
ground black pepper, to taste
1 cup diced carrot
1/2 cup sour cream
1/2 cup chopped fresh parsley
8 lime wedges

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

ASH-E-JOW (IRANIAN/PERSIAN BARLEY SOUP)

Ash-e-jow (Iranian/Persian Barley Soup) image

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

Ingredients

2 quarts chicken stock
2 tablespoons vegetable oil
1 medium onion, diced
1 cup uncooked pearl barley
1 teaspoon turmeric
1 lime, juiced
¼ cup tomato paste
salt, to taste
ground black pepper, to taste
1 cup diced carrots
½ cup sour cream
½ cup chopped fresh parsley
8 lime wedges

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

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