Best 3 Iranian Barley Soup Recipes
**Journey into the Heart of Persia: Unveiling the Culinary Delights of Iranian Barley Soup**
Embark on a tantalizing culinary expedition to the vibrant streets of Iran, where the air is redolent with the enticing aromas of traditional cuisine. Among the many culinary gems that grace Iranian tables, barley soup stands as a true masterpiece, a symphony of flavors that has captivated generations of Iranians and food enthusiasts alike.
In this comprehensive guide, we present a collection of delectable barley soup recipes, each offering a unique interpretation of this beloved dish. From the classic Ash-e-Joo, a hearty and nutritious soup brimming with barley, lentils, and an array of vegetables, to the more contemporary Barley Soup with Chicken, a flavorful and restorative broth perfect for chilly evenings, these recipes showcase the versatility and boundless creativity of Iranian cuisine.
Whether you seek a comforting and wholesome meal to nourish your body and soul or a taste of authentic Iranian culinary heritage, this collection of barley soup recipes will undoubtedly satisfy your cravings. So, prepare to be tantalized as we delve into the depths of Iranian culinary art, exploring the rich tapestry of flavors that make barley soup a cherished and timeless dish.
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
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.
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
Tips:
- For a thicker soup, use more barley. For a thinner soup, use less barley.
- To make the soup more flavorful, use a combination of beef and lamb broth.
- If you don't have any fresh herbs, you can use dried herbs instead. Just use about 1/3 of the amount of dried herbs that you would use fresh.
- Serve the soup with a dollop of yogurt, a sprinkle of fresh herbs, and a wedge of lime.
Conclusion:
Iranian barley soup is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. Whether you like it thick or thin, flavorful or mild, there is an Iranian barley soup recipe out there for you. So next time you're looking for a warm and comforting soup, give Iranian barley soup a try. You won't be disappointed.
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