Āsh & soup
Barley Soup
سوپ جو
Also called: Soup-e Jo
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Plan ahead
- 30 min
- Makes
- 4 servings (Estimated)
- Kind
- Āsh & soup
- Where it is eaten
- Eaten across Iran
- Serving
- 300 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- rolled barley gluten 100 g
- carrot 150 g
- chicken or chicken stock 300 g
- cream or milk dairy 150 mL
- parsley 20 g
- lemon juice 30 mL
Quantities and nutrition on this page are estimates unless the source gives measured values.
Plan ahead. Soak the barley for half an hour so it cooks faster
Method
Rinse the barley and soak it for half an hour.
Simmer the barley in chicken stock, or water with a little onion, until tender.
Add the grated carrot and cook it through.
Stir in the shredded chicken and let the soup thicken.
Add the milk or cream over low heat and do not let it boil.
Finish with parsley, salt, pepper, and lemon juice, and serve hot.
Cook's notes
Add the milk or cream last over low heat so it does not split, and loosen the soup with stock if it thickens too much.
Background
Barley soup is one of the most common soups on Iranian tables and restaurant menus and is also treated as a light dish for convalescence and for Ramadan.
Nutrition
| Energy | 240 kcal |
|---|---|
| Protein | 12 g |
| Fat | 9 g |
| Carbohydrate | 28 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0683 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods