Latest Dish Menu Ash-e-jow (Iranian/Persian Barley Soup) :: You Have To Try

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

"I've seen a variety of recipes for this soup; however, my mother-in-law provides tomato paste for a bit of a exceptional flavour and he or she does not upload any lentils or beans. It's thick, filling, and scrumptious, and you can make it vegetarian by way of the use of vegetable stock."

Ingredients :

2 quarts chook stock
2 tablespoons vegetable oil
1 medium onion, diced
1 cup raw pearl barley
1 teaspoon turmeric
1 lime, juiced
1/4 cup tomato paste
salt, to taste
ground black pepper, to flavor
1 cup diced carrots
half cup bitter cream
half of cup chopped sparkling parsley
8 lime wedges

Instructions :

Prep : 10M	Cook : 8M	Ready in : 2H10M

Heat the bird stock in a pot to a mild simmer.
Heat the vegetable oil in a large pot over medium warmness and saute the onion till translucent. Add the pearl barley to the pot and stir for one minute. Stir within the warm hen inventory, turmeric, lime juice, tomato paste, salt, and pepper. Bring the combination to a boil, lessen warmness to low, and simmer for 1 hour.
Mix within the carrots and hold simmering half-hour or until the soup has thickened and the carrots and barley are gentle. If the soup is simply too thick, add warm water, one tablespoon at a time.
Place the bitter cream in a small bowl. Slowly pour half cup of warm soup combination into bitter cream, whisking continuously. Gradually upload the bitter cream aggregate into the soup pot, whisking continuously. Stir in the sparkling parsley. Serve with fresh lime wedges.

Notes :

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