Persian Barley Soup (Soup-e-jo)

Ingredients

• 1 cup Pearl barley
• 2 medium Carrot
• 1 medium Onion
• 2 stalks Celery
• 1 medium Potato
• 1/2 cup Fresh parsley
• 1/4 cup Fresh cilantro
• 6 cups Vegetable broth
• 1 tsp Turmeric
• 2 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 tbsp Lemon juice

Instructions

1. 1Measure 1 cup of pearl barley and rinse it under cool running water. Finely chop 2 medium carrots, 1 medium onion, 2 stalks of celery, and 1 medium potato.
2. 2Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 5 to 7 minutes, or until the vegetables begin to soften.
3. 3Add the chopped potato, 1 cup of pearl barley, 1 teaspoon of turmeric, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the pot. Stir everything together for about 1 minute until the barley and vegetables are coated.
4. 4Pour in 6 cups of vegetable broth. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 50 to 60 minutes, or until the barley is tender and has a slightly chewy texture.
5. 5Stir in 1/2 cup of fresh parsley, 1/4 cup of fresh cilantro, and 2 tablespoons of lemon juice. Cook for another 1 to 2 minutes, just to heat the herbs through.
6. 6Serve the Persian barley soup hot.

Related Guides