Barley & Leek Soup

Name: Barley & Leek Soup (Ash-e jow)
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: Servings: 6
Cuisine: Iranian
Ingredients: 2 tablespoons vegetable oil, butter or ghee; 1 teaspoon sugar or grape molasses; 2 cloves garlic, peeled and crushed; ½ cup chopped fresh cilantro; ½ cup chopped fresh tarragon; 8 to 10 cups chicken or beef broth; ¼ cup verjuice or juice of 1 lime; 1 carrot, peeled and chopped; 1½ cups sour cream; 2 tablespoons chopped fresh parsley; 1 teaspoon freshly ground black pepper; 2 onions, peeled and sliced; 3 leeks, washed thoroughly and chopped (white and green); 1 teaspoon salt; ½ teaspoon freshly ground black pepper; ½ cup barley; ½ cup chopped fresh dill

Ash-e jow

Preparation info

Servings:
6

Difficulty
Medium
Ready in
2 hr 30

Appears in

From Persia to Napa

By Najmieh Batmanglij

Published 2015

About

Ingredients

2 tablespoons vegetable oil, butter or ghee
2 onions, peeled and sliced
2

Asia
Iran
Soup

Method

In a large pot, heat the oil over medium heat. Add the onions and garlic and fry for 15 minutes, stirring occasionally, until golden brown. Add the carrot and leeks, and stir-fry for 1 minute.
Add the broth, barley, salt and pepper. Bring to a boil, reduce the heat to low, cover and simmer stirring occasionally for 1 hour, or until the barley is tender.