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

सामग्री

• 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

पोषण

कदम

1

Heat chicken stock in a large saucepan to a gentle simmer.

2

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.

3

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.

4

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.