Cream of Barley

Name: Cream of Barley (Sup-e jow)
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: Iranian
Ingredients: 2 tablespoons fresh lime juice; 1 cup (240 g) kashk, sour cream or almond milk; 1 teaspoon grape molasses or sugar; 1 teaspoon grape molasses or sugar; ½ cup (100 g) barley; 3 leeks, white and green, washed thoroughly and finely chopped; 1 cup (240 g) kashk, sour cream or almond milk; 1 cup (240 g) kashk, sour cream or almond milk; 1 onion, peeled and thinly sliced; 10 cups (2.4 l) water; 1 carrot, peeled and thinly sliced; 2 cloves garlic, peeled and thinly sliced; ½ teaspoon freshly ground black pepper; 1 teaspoon sea salt; cheese cloth; ¼ teaspoon turmeric; ½ cup (40 g) fresh chopped parsley; ½ cup (40 g) fresh chopped cilantro; ½ cup (40 g) fresh chopped dill; ¼ cup (20 g) fresh chopped tarragon; 1 onion, peeled and cut in half; 2 cloves garlic, peeled; 1 whole chicken, skin removed

Sup-e jow

Preparation info

Makes
6
servings

Difficulty
Easy
Ready in
3 hr

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

Chicken Broth

1 whole chicken, skin removed
1 onion, peeled and cut in half
2 cloves g

Asia
Iran
Southeast Asia
Soup

Method

To make the homemade broth: Stuff the chicken with the onion halves, garlic, salt, pepper and turmeric. Bundle in cheesecloth and tie up. Place it in a large, heavy pot and cover with 10 cups water. Bring to a boil, skimming the froth as it forms. Cover and simmer for 1 hour over medium heat. Use tongs to lift the cheesecloth with the chicken inside it, allow it to drip