Persian Barley Soup (Ash-e-Jow)

Follow our step-by-step guide on how to make Persian Barley Soup (Ash-e-Jow).

1. Step 1

   Begin by warming the chicken stock in a large saucepan over medium heat until it gently simmers, filling your kitchen with a comforting aroma.

2. Step 2

   In a separate large pot, heat vegetable oil over medium heat, then add diced onion, sautéing until it turns translucent, which should take about five minutes.

3. Step 3

   Next, introduce uncooked pearl barley to the pot, stirring constantly for a minute to toast it lightly.

4. Step 4

   Carefully pour the simmering chicken stock into the pot, followed by tomato paste, lime juice, turmeric, salt, and black pepper.

5. Step 5

   Bring this vibrant mixture to a boil, then lower the heat and let it simmer for an hour, allowing the flavors to meld beautifully.

6. Step 6

   After an hour, add diced carrots to the pot and continue simmering until the soup thickens and both the carrots and barley are tender, which should take another thirty minutes.

7. Step 7

   If the soup thickens too much, simply add hot water, one tablespoon at a time, until you reach your desired consistency.

8. Step 8

   In a small bowl, temper the sour cream by slowly whisking in half a cup of the hot soup, then gradually stir this mixture back into the pot, ensuring a smooth blend.

9. Step 9

   To finish, fold in freshly chopped parsley and serve the soup hot, garnished with zesty lime wedges for an extra burst of flavor.

10. Step 10

    Enjoy this hearty dish that warms both the body and soul.