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Nutrition Facts
Serving Size 1 (488g) Recipe makes 4 servings
Calories 334
Calories from Fat 73		(22%)
Amount Per Serving		%DV
	Total Fat 8.2g	12%
	Saturated Fat 1.2g	6%
	Monounsaturated Fat 5.1g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 17mg		0%
Potassium 541mg		15%
Total Carbohydrate 54.5g		18%
	Dietary Fiber 16.4g	65%
	Sugars 3.2g
Protein 12.6g		25%
detailed view... how is this calculated?

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Iranian Barley Soup

Recipe #94377 | 1½ hours | 5 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: winkki
Jun 26, 2004

Found online at an Iranian student website and posted per a recipe request.

SERVES 4 (change servings and units)

Ingredients

1 cup dried barley
1/2 cup dry green lentils or red lentil
6 cups water
2 medium onions, chopped
2 tablespoons olive oil or sunflower oil
1 tablespoon dried mint or parsley
1 teaspoon turmeric
1/2 teaspoon ground black pepper

Directions

1
Put everything into a pot and then bring to a gentle boil.
2
Simmer for 1 1/4 hours, stirring occasionally.
3
Variations: Fry the onions in the oil before putting them in the pot.
4
Add 1 cup of cooked chick peas or red kidney beans a few min before serving.

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Featured Reviews for This Recipe

From: Chef Sepah

On Jun 12, 2009

It is an excellent Old World food!

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From: Bread Baker Mark

On Oct 23, 2008

I made it by the recipe and found it good and hearty but missing something. When doing over I believe frying the onions first is necessary as well as adding some salt. Kudos on the easy prep!

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From: Elmotoo

On Sep 9, 2008

I used about 4c extra water & it was still very thick. I used red lentils. I liked that it wasn't full of stuff (veggies, etc.) It was just straightforward, simple, delicious, very hearty soup which is very delicately flavored. we enjoyed it tremendously - even my mom who doesn't like barley! Made for Wish You Were Here - Iran.

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From: Chef #339672

On May 29, 2008

I just made this soup and didn't have any problem with it. My husband agreed, five stars. The only thing I did differently from the instructions was to saute the onions in the oil first, then add only the water and barley to give the barley a chance to pre-cook (otherwise the lentils would've dissolved before the barley got soft). True, there is no way to stop the barley from continuing to soak up the water after you want it to stop cooking; you'll just have to add more water if you want to call it soup. We were fine with it being a saucy barley and lentil hotdish, though. We didn't feel as though it needed any other spices; in fact, my husband thought it tasted as though there were more in it. I don't know any Persian; but I have seen this recipe by the name Ash-e-Jow (or some variation of that spelling) also. It makes a great vegan protein dish.

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