Name: Barley + Leek Soup (Osh-e Jow)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Makes 6 to 8 servings
Cuisine: Iranian
Ingredients: ½ cup (40 g) chopped fresh dill weed or 3 tbs dried; 1 onion, peeled and thinly sliced; 2 cloves garlic, peeled and thinly sliced; ½ cup olive oil; ½ cup (40 g) chopped Fresh parsley or 3 tbs dried; 2 tablespoons Fresh lime juice; 1 cup kashk, sour cream or almond milk; 1 teaspoon grape molasses or honey; ½ cup (40 g) chopped Fresh cilantro or 3 tbs dried; 1 teaspoon sea salt; ½ teaspoon freshly ground pepper; ½ cup (100 g) barley; ¼ cup (50 g) mung beans; 1 kohlrabi or turnip (about 1/2lb/225 g), peeled and roughly chopped; 3 leeks (white and green parts), washed thoroughly and finely chopped; 1 carrot, peeled and roughly chopped; ½ cup (40 g) chopped Fresh tarragon or 3 tbs dried

Preparation info

Makes
6 to 8
servings

Difficulty
Medium
Ready in
1 hr 20

Appears in

Joon

By Najmieh Batmanglij

Published 2015

About

This is one of the oldest and tastiest of the Persian soups—I often make it at home. For a vegan option replace the kashk with almond milk to have it dairy-free. Chashni is a savory souring agent, that is added to a dish to enhance the flavor—a sort of Persian umami, you might say. For non-vegetarians, you can replace the water with 8 cups (1.9 liters) chicken broth.