Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Persian-Style Barley and Carrot Soup
In this riff on Persian soup e jo, we toast the barley in a dry pan to bring out rich, nutty flavor. Be sure to use quick-cooking barley, which resembles rolled oats; it softens much quicker than pearled barley. Traditional soup e jo often is thickened with a béchamel sauce. We use sour cream, tempering it with a little of the hot broth and whisking it in off heat to prevent curdling. Sometimes pleasantly tart barberries garnish the soup, though easier-to-find dried currants or cranberries also are delicious. For an even heartier dish, rinse and drain a 15½-ounce can of kidney beans, then add them to the broth after the barley has cooked for 5 minutes.
cup quick-cooking barley (see headnote)
tablespoons extra-virgin olive oil