mearl223 On September - 29 - 2011

Iranian Ash-e-jow (Barley Soup)

A traditional Iranian soup with barley and mild spices – healthy & nutritious – it can be made veg or non-veg, equally superb!



SoakTime 3-4hrs – Serves 3-4 – CookTime 30mins


3 -4 cups chicken stock (or veg stock)
2 tablespoons vegetable oil
1 medium onion, diced
1 cup uncooked pearl barley soaked in warm water for 4-6hrs/ overnight
1 tsp turmeric
Juice of 1 lime
1/4 cup tomato paste
salt, to taste
ground black pepper, to taste
1 cup diced carrots
1/2 cup sour cream
1/2 cup chopped fresh parsley
8 lime wedges

Cooking Instructions:

Heat the stock to a gentle simmer. Heat the oil in a pressue cooker & saute the onions well. Add the barley & stir-cook for 1 min. Stir in the stock, turmeric, lime juice, tomato paste, carrots, salt & pepper. Cover & cook till it whistles once on high-flame & then simmer for 15mins. Check to see if the grains are cooked, else cover & simmer for another 5mins. Open-simmer till the soup has thickened. 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.

One Response so far.

  1. james t says:

    Barley & Oats are good for reducing cholesterol and I liked your Oats-Tomato soup recipe, so I tried this one too – Its really good but a bit heavy than the oats – individual taste, I guess. But this is also good. Thanks for the idea.

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