Most Popular Menu Ash-e-jow (Iranian/Persian Barley Soup) :: So Tasty

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Ash-e-jow (Iranian/Persian Barley Soup)

"I've visible a lot of recipes for this soup; but, my mother-in-regulation provides tomato paste for a bit of a one-of-a-kind flavour and she or he doesn't upload any lentils or beans. It's thick, filling, and delicious, and you can make it vegetarian by using the usage of vegetable stock."

Ingredients :

2 quarts chook inventory
2 tablespoons vegetable oil
1 medium onion, diced
1 cup uncooked pearl barley
1 teaspoon turmeric
1 lime, juiced
1/four cup tomato paste
salt, to flavor
ground black pepper, to taste
1 cup diced carrots
1/2 cup sour cream
1/2 cup chopped fresh parsley
8 lime wedges

Instructions :

Prep : 10M	Cook : 8M	Ready in : 2H10M

Heat the bird stock in a pot to a gentle simmer.
Heat the vegetable oil in a big pot over medium heat and saute the onion till translucent. Add the pearl barley to the pot and stir for one minute. Stir in the warm hen stock, turmeric, lime juice, tomato paste, salt, and pepper. Bring the mixture to a boil, reduce warmth to low, and simmer for 1 hour.
Mix in the carrots and preserve simmering 30 minutes or until the soup has thickened and the carrots and barley are soft. If the soup is just too thick, add hot water, one tablespoon at a time.
Place the sour cream in a small bowl. Slowly pour half of cup of hot soup combination into sour cream, whisking continuously. Gradually add the sour cream mixture into the soup pot, whisking constantly. Stir within the sparkling parsley. Serve with fresh lime wedges.

Notes :

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