Iranian Barley Soup Recipes

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.

Steps:

• Put water, onions,grated carrot and potato in a pot and bring to a boil.
• Add turmeric, tomato paste, chicken cubes,dried limes, salt and pepper.Pierce the dried limes so they release the flavor.
• Boil for 10 minutes.
• Add the oats and stir often.
• Boil for another 15 minutes and just before finishing add lemon juice and parsley.

Steps:

• Put everything into a pot and then bring to a gentle boil.
• Simmer for 1 1/4 hours, stirring occasionally.
• Variations: Fry the onions in the oil before putting them in the pot.
• Add 1 cup of cooked chick peas or red kidney beans a few min before serving.

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.