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Persian-Style Barley and Carrot Soup

4 Servings
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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.

Ingredients

Directions

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Reviews
Tracie E.
December 28, 2022
Persian-style barley and carrot soup
It's possible my carrots weren't sweet enough, but this soup came out very bland and thin. I worked some magic and brightened it. Use lemon juice, not lime -- the lime made it a bit sour. And, don't be shy with the sour cream.