Ash E Jow Iranian Barley Soup

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I've had this recipe for quite a long time and i don't remember where it came from. This is one delicious soup though that i think you'll enjoy as much as i do.

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Steps

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Heat the chicken stock in a pot to a gentle simmer.

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Heat the vegetable oil in a large pot over medium heat and saute the onion until translucent.

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Add the pearl barley to the pot and stir for one minute.

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Stir in the hot chicken stock , turmeric , lime juice , tomato paste , salt , and pepper.

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Bring the mixture to a boil , reduce heat to low , and simmer for 1 hour.

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Mix in the carrots and continue simmering 30 minutes or until the soup has thickened and the carrots and barley are tender.

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If the soup is too thick , add hot water , one tablespoon at a time.

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Place the sour cream in a small bowl.

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Slowly pour 1 / 2 cup of hot soup mixture into sour cream , whisking constantly.

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Gradually add the sour cream mixture into the soup pot , whisking constantly.

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Stir in the fresh parsley.

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Serve with fresh lime wedges.

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Ingredients

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de-fatted chicken stock, vegetable oil, onion, pearl barley, turmeric, lime, tomato paste, salt, ground black pepper, carrot, sour cream, fresh parsley, lime wedges