Best 4 Littlemafias Supe Joh Iranian Barley Soup Recipes
Embark on a culinary journey to the heart of Iran with the delightful barley soup known as Sholeh Jou. This traditional dish, deeply ingrained in Persian cuisine, is a symphony of flavors and textures that will tantalize your taste buds. Sholeh Jou finds its roots in ancient Persia, where it was often prepared in large batches to nourish communities during special occasions and gatherings. Barley, the primary ingredient, is a symbol of abundance and prosperity, making it an auspicious choice for festive meals. As you delve into this article, you'll discover the authentic recipe for Sholeh Jou, along with variations that cater to different dietary preferences and culinary inclinations. From the classic meat-based version to the vegetarian delight, each recipe promises a unique gustatory experience. So, gather your ingredients, ignite your culinary passion, and prepare to savor the rich heritage and flavors of Iranian cuisine through the beloved Sholeh Jou.
Let's cook with our recipes!
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
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
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
Tips:
- Use high-quality ingredients: Fresh vegetables, flavorful herbs, and tender cuts of meat will make a big difference in the final flavor of your dish.
- Don't be afraid to experiment: There are many ways to make Iranian barley soup, so feel free to adjust the ingredients and proportions to suit your own taste.
- Pay attention to the cooking time: Barley is a whole grain that takes longer to cook than rice or pasta. Be sure to simmer the soup for at least 30 minutes, or until the barley is tender.
- Serve with your favorite toppings: Iranian barley soup is often served with a dollop of yogurt, a sprinkling of fresh herbs, or a squeeze of lemon juice.
Conclusion:
Iranian barley soup is a hearty, flavorful, and nutritious dish that is perfect for a cold winter day. With its combination of tender barley, flavorful vegetables, and savory spices, this soup is sure to warm you up from the inside out. So next time you're looking for a delicious and satisfying meal, give Iranian barley soup a try. You won't be disappointed.
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