Barley + Leek Soup

Osh-e Jow

banner

Preparation info

  • Makes

    6 to 8

    servings
    • Difficulty

      Medium

    • Ready in

      1 hr 20

Appears in

Joon: Persian Cooking Made Simple

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.

Ingredients

Method