Ash E Joe Persian Barley Soup Recipes
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
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 JOE - PERSIAN BARLEY SOUP
From www.iranonline.com. Kashk is available in middle eastern grocery stores. It can be substituted by sour cream. The recipe didn't state serving numbers so I have guestimated.
Provided by Coasty
Categories Chowders
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Soak all beans together for several hours, preferably overnight.
- Soak rice and barley together for several hours, preferably overnight.
- Cook the beans with enough water to cover for an hour over low heat. Then add rice and barley. Stir occasionally.
- Clean the herbs removing coarse stems, wash, dry and chop finely.
- Add the herbs after 1/2 hour and continue to cook over low heat. Don't forget to stir occasionally.
- Simmer for a further 2 to 3 hours until all ingredients are tender and well blended. The outcome should be thick and not watery.
- Remove from heat, add kashk keeping one tbs for garnish, salt and pepper and stir. Dish up into a serving dish.
- Slice the onions and fry in a little oil until it turns golden brown. Add mint and tumeric and stir.
- Garnish the soup with kashk and the fried onion.
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- Like all the other beans, the pinto beans and the chickpeas need to soak in water 12 to 24 hours before they're cooked. So the night before you want to cook Barley Stew, leave the mentioned ingredients in some water. It's a good idea to replace the water with some fresh water at least every four hours. This will help the beans cook more easily and become easier to absorb and digest for our body. Then , they can be cooed .
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