Authentic persian barley soup : How to Make Delicious Barley Soup
Persian Barley Soup, known as Ash-e Jo in Farsi, is a beloved traditional dish that combines the hearty goodness of barley with an array of nutritious vegetables and herbs. This dish is not only a staple in Iranian households but also a heartwarming meal for cold days, often served during family gatherings and special occasions. Its preparation may vary between regions, but the essence remains the same—a comforting soup that celebrates the rich flavors of Persian culinary tradition.
Ingredients
Serves 6-8 people
| Ingredient | Amount |
|---|---|
| Peeled barley | 1 cup |
| Pinto beans | 1/2 cup |
| Chickpeas | 1/2 cup |
| Mixed fresh herbs (leeks, parsley, cilantro, spinach, dill) | 600 grams |
| Garlic | 6 cloves |
| Onions | 3 |
| Kashk (fermented whey) | 500 grams |
| Dried mint | 1 tablespoon |
| Salt and black pepper | to taste |
| Turmeric and oil | to taste |
Instructions
Step 1: Preparation and Soaking the Pulses – Rinse the barley, pinto beans, and chickpeas separately in bowls of water. Soak each for at least 6 hours, changing the water 2-3 times to ensure they are well hydrated and to reduce any bloating effects.
Step 2: Cooking the Pulses – Drain and wash the soaked pulses, then place each in separate pots. Add water, bring to a boil on high heat, then reduce to a simmer until each is tender.
Step 3: Preparing the Herbs – Thoroughly wash the assortment of herbs (leeks, parsley, cilantro, spinach, and dill), then drain and pat dry. Chop them coarsely and set aside for later.
Step 4: Combining Ingredients – In a large pot, cook the barley for about 2 hours, stirring occasionally to prevent it from sticking. Once the barley is well-cooked and creamy, add the cooked beans and chickpeas, followed by the chopped herbs.
Step 5: Finishing Touches – Stir in salt, black pepper, and other seasonings. Allow the soup to cook for an additional 30-45 minutes, letting all flavors meld together beautifully.
Step 6: Preparing Fried Garnishes – Slice the onions and garlic thinly. Fry the onion in a pan with oil until golden. Remove and drain, then lightly fry the garlic slices using the same pan for a subtler flavor.
Step 7: Making the Mint Oil – Use the previously used frying pan, add dried mint, and lightly fry until it’s just aromatic to create a fragrant mint oil.
Step 8: Flavor Enhancement – In the last 20 minutes of cooking the soup, add half the fried onions and garlic. Stir in turmeric, black pepper, and kask (or sour yogurt) to enrich the soup’s flavor and consistency.
Step 9: Serving – Once the Persian Barley Soup is fully cooked, adjust the seasoning with more salt if needed. Serve it generously in bowls, garnished with fried onions, garlic, and mint oil.
Pro Tips
For an enhanced flavor, use bone broth instead of water. Adjust the quantity of herbs for balanced flavors—too much cilantro can overpower the soup. To achieve a thicker texture, add a bit of rolled barley midway during cooking. Stir constantly to prevent the soup from sticking to the pot. For an authentic touch, explore different herbs local to Iran if available.
Frequently Asked Questions
Yes, using canned beans can significantly save time. Just make sure to rinse them thoroughly before adding them to the soup in the later stages.
If Kashk isn’t available, you can use sour yogurt or Greek yogurt as substitutes. For a vegan option, consider using a blend of soy yogurt and lemon juice.
Store the soup in airtight containers in the refrigerator for up to three days. Reheat slowly on the stove, adding a bit of water if the soup thickens too much as it cools.
