Persian cooking: recipes · Ash & soups

Soup-e Jo سوپ جو

Creamy barley soup with chicken, carrot and lemon, the classic starter soup in Iran and during Ramadan.

⏱ 90 min

Ingredients

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  • 490 g pearl barley
  • 975 g chicken breast
  • 3¼ onions
  • 3¼ carrots
  • 6½ tbsp tomato paste
  • 3¼ tsp turmeric
  • 3¼ bunch flat-leaf parsley
  • 6½ tbsp lemon juice
  • 6½ tbsp oil
  • salt (to taste)
  • black pepper (to taste)

Method

  1. Fry the onion in oil and briefly add the turmeric and tomato paste.
  2. Add the barley, chicken and 1.5 l water and simmer for 1 hour.
  3. Shred the chicken, add the grated carrot and simmer for 15 minutes until creamy.
  4. Season with lemon juice, salt and pepper and sprinkle with parsley.