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Persian-Style Barley and Carrot Soup

Persian-Style Barley and Carrot Soup

By Courtney HillNovember 10, 2022

  • Makes
    4 servings
  • Cook Time
    35 minutes

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
  • 1

    cup quick-cooking barley (see headnote)

  • 2

    tablespoons extra-virgin olive oil

  • 3

    medium carrots, peeled and finely shredded on the small holes of a box grater

  • Kosher salt and ground black pepper

  • 1

    teaspoon ground turmeric

  • 1

    quart low-sodium chicken broth

  • ¼

    cup dried cranberries, roughly chopped OR dried currants

  • ⅓

    cup sour cream, plus more to serve

  • 2

    teaspoons lemon juice OR lime juice

  • Optional garnish: Chopped fresh mint OR chopped fresh flat-leaf parsley

Step 1

In a large saucepan over medium-high, toast the barley, stirring occasionally, until lightly browned, 4 to 5 minutes. Transfer to a small bowl; set aside. In the same pan over medium-low, add the oil, carrots and ¼ teaspoon salt. Cover and cook, stirring often, until the carrots have softened, 5 to 8 minutes.

Step 2

Stir in the barley, turmeric, broth and 2 cups water. Bring to a boil over medium-high, then reduce to medium-low, cover and simmer, stirring occasionally, until the barley is tender, 10 to 12 minutes.

Step 3

Remove the pan from the heat and stir in the cranberries. In a small bowl, whisk together the sour cream and about ½ cup of the soup, then slowly whisk this mixture into the pan. Cover and let stand for 5 minutes. Stir in the lemon juice, then taste and season with salt and pepper. Serve topped with additional sour cream.