Description
This Beef Barley Persian Soup is a hearty and flavorful dish featuring tender beef, pearl barley, lentils, and a mix of fresh herbs, perfect for a comforting meal.
Ingredients
Scale
- 1 lb 2 oz beef stew meat, cut into 3/4 inch cubes
- 1/2 cup pearl barley, rinsed
- 1/2 cup dried lentils, rinsed
- 1/2 cup dried white beans or cannellini beans, soaked overnight and drained
- 1 large onion, finely chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh chives, chopped
- 2 tablespoons dried mint for garnish and fried onions
- 7 oz sour cream or Persian kashk
- 2 tablespoons olive oil
- 1 tablespoon butter for fried onions
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground black pepper
- 1 1/2 teaspoons salt, plus more to taste
- 8 1/2 cups beef or vegetable stock
Instructions
- In a large pot, heat 1 tablespoon olive oil over medium-high heat. Add beef cubes and brown on all sides, approximately 5 minutes. Remove beef and set aside.
- Add remaining olive oil to the pot. Sauté chopped onions until golden, about 6 minutes. Stir in garlic, turmeric, black pepper, and salt; cook for 1 minute until fragrant.
- Add carrots and celery to the pot, and cook for another 3 minutes.
- Return beef to the pot. Add barley, lentils, soaked beans, and stock. Bring to a boil, then reduce heat, cover, and simmer for 1 hour 30 minutes, stirring occasionally.
- Add chopped parsley, cilantro, dill, and chives to the soup. Simmer uncovered for 10 more minutes. Taste and adjust seasoning as needed.
- In a small skillet, melt butter over medium-low heat. Add a thinly sliced onion and cook until deeply golden and crisp, about 10 minutes. Stir in dried mint and cook for 1 more minute. Remove from heat.
- Ladle the soup into bowls. Swirl 1 to 2 tablespoons of sour cream into each serving and top with mint-fried onions. Serve hot with crusty bread or Persian flatbread.
Notes
- For added flavor, use homemade beef or vegetable stock.
- Let the soup cool and refrigerate it for a day before reheating for even better flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Persian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 80mg