Persian Barley Soup
Hello friends,
The recipe I’m posting today is a traditional Persian soup and is also known as Ash e jow, meaning soup of barley. It is highly nutritious and can even be had as a meal by itself. I’m preparing this with chicken, however this can even be prepared with lamb meat or without any meat/chicken for vegetarian. Just remove the chicken from the ingredients and add vegetable stock cube instead.
For soup with Lamb instead of chicken add the pieces of lamb to boil with the barley and beans, then remove and debone and shred it.
Also another thing to be noted is that the Persians use a special ingredient ‘Kashk” in their dishes which is fermented sour yogurt, to replace that I have used hung yogurt and sour cream. This can be substituted even with hung yogurt and lemon juice. This soup isEnjoy this delicious soup and please don’t forget to leave your comments in the section below 🙂
Persian Barley Soup
(Serves 6)
Ingredients
Ingredients 1 to 6 should be total 1 cup
- Barley- 1/2 cup
- Wheat- 1 tbsp
- Basmati rice- 1 tbsp
- Lentils- 1 tbsp
- Red kidney beans- 1 tbsp
- Chickpeas- 1 tbsp
- Ginger garlic paste- 1 tsp
- Turmeric pwd- 1/2 tsp
- Parsley- 1/2 cup, chopped finely
- Coriander leaves- 1/2 cup, chopped finely
- Dill- 1/4 cup, chopped finely
- Mint leaves- 1/2 cup, chopped finely
- Chicken Breast- 1 medium
- Oil- 6 tbsp
- Onion- 1 medium, sliced thinly
- Garlic- 1 tsp chopped finely
- Hung Yogurt- 1/4 cup
- Sour cream- 1 tbsp
- Lemon juice- 1 tsp or as required according to liking
- Salt- Approx 1 tbsp, adjust according to taste
- Black pepper pwd- 1 tsp adjust according to taste
Video
Method
Step 1- Wash and soak ingredients 1-6 overnight.
Step 2. Boil chicken with salt and remove stock. Shred the chicken and keep aside.
Step 3. Pressure cook the soaked lentils with turmeric pwd, 1 tbsp oil and ginger garlic paste with around 6 cups water till soft.
Step 5. Add all herbs, ingredients 9-12 to the boiled lentils. Add chicken stock and around 2 cups of water or as required for soup. This soup is thick so don’t make it too thin.
Step 6. Season with salt and black pepper pwd, mix and let cook on medium flame for at least 15-20 mins, stirring to make sure it doesn’t burn. Add shredded chicken to the soup. Turn off heat and keep aside.
Step 7- Heat 5 tbsp oil and fry the sliced onion till translucent, the add the chopped garlic and fry till onion turns golden brown. Add the soup.
Step 8- Add sour cream and hung yogurt to the soup making sure it mixes well into the soup. Add lemon juice. You may adjust lemon juice proportion according to your liking.
Step 9. Adjust seasoning and serve hot with lemon wedges.