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.
- Porsiyon
- 8
- Hazırlık
- 10 dk
- Pişirme
- 120 dk
- Toplam
- 130 dk
Malzemeler
- 2 quarts chicken stock
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 1 cup uncooked pearl barley
- 0.25 cup tomato paste
- 1 lime, juiced
- 1 teaspoon turmeric
- salt, to taste
- ground black pepper, to taste
- 1 cup diced carrots
- 0.5 cup sour cream
- 0.5 cup chopped fresh parsley
- 8 lime wedges
Beslenme
| Kalori | 193 kcal |
|---|---|
| Karbonhidrat | 28 g |
| Kolesterol | 10 mg |
| Lif | 4 g |
| Protein | 6 g |
| Yağ | 7 g |
| Doymuş yağ | 3 g |
| Sodyum | 178 mg |
| Şeker | 3 g |
Adımlar
Heat chicken stock in a large saucepan to a gentle simmer.
Heat vegetable oil in a large pot over medium heat. Add onion; sauté until translucent. Add barley; stir 1 minute. Stir in hot stock, tomato paste, lime juice, turmeric, salt, and pepper; bring to a boil, then reduce heat to low, and simmer 1 hour.
Stir in carrots; continue simmering until soup thickened and carrots and barley tender, about 30 minutes. If soup is too thick, add hot water, 1 tablespoon at a time.
Slowly pour 1/2 cup hot soup into sour cream in a bowl, whisking constantly; gradually add to soup, whisking constantly. Stir in parsley. Serve with fresh lime wedges.
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