Ash-E-Jow (Iranian/Persian Barley Soup) 1
Submitted by happyzhangbo
Pearl barley simmers in chicken stock with carrots, turmeric, and lime juice, then gets finished with sour cream in this Persian-inspired soup that’s both hearty and surprisingly bright.
YIELD
6 servingsPREP
5 minCOOK
75 minREADY
80 minThis version of Ash-e Jow takes the traditional Iranian barley soup and gives it a restaurant polish with sour cream enrichment and fresh herbs.
Barley grains plump up beautifully in the chicken stock, turning translucent and tender while still holding their shape through the long simmer.
Turmeric stains everything golden and brings that warm, earthy backbone while lime juice cuts through with citrus brightness.
The sour cream gets tempered slowly so it doesn’t curdle, creating this velvety richness that transforms simple barley soup into something special.
Kitchen Tips
- Toast pearl barley in the oil for 1 minute before adding liquid to deepen its nutty flavor
- Temper sour cream properly by whisking in hot soup gradually or you’ll end up with grainy curdles
- Serve with extra lime wedges on the side so guests can adjust the brightness to their taste
Ingredients
Directions
Heat the chicken stock in a pot to a gentle simmer.
Heat the vegetable oil in a large pot over medium heat and sauté the onion until translucent.
Stir in 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.
Add the carrots, stir well 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.
Put the sour cream in a small bowl.
Slowly pour ½ 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.
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