Beef and Barley Persian Soup (Print-Friendly Version)

Beef, barley, legumes, and Persian herbs simmered with rich flavors, finished with creamy mint-fried onions.

# What You Need:

→ Main Ingredients

01 - 6 tablespoons olive oil
02 - 2 large yellow onions, thinly sliced
03 - 2 tablespoons dried mint, crushed
04 - 225 grams beef stew meat, cut into 1.25 cm pieces
05 - 3 garlic cloves, grated
06 - 1 teaspoon ground turmeric
07 - 0.5 teaspoon ground black pepper
08 - 1.5 teaspoons salt, adjust as needed
09 - 60 millilitres dried chickpeas, soaked overnight and drained
10 - 60 millilitres dried kidney beans, soaked overnight and drained
11 - 60 millilitres green or brown lentils
12 - 2.8 litres water or beef/lamb stock, start with 1.9 litres and add as needed
13 - 240 millilitres pearl barley
14 - 60 millilitres medium grain rice or small pasta
15 - 3 tablespoons tomato paste, add 1 tablespoon extra if desired
16 - 2 cups chopped fresh spinach or 120 millilitres frozen chopped spinach
17 - 1 cup chopped fresh parsley
18 - 1 cup chopped fresh cilantro
19 - 120 millilitres chopped fresh dill

→ For Serving

20 - 1 cup sour cream, crème fraîche, or 60 millilitres vinegar/lemon juice

# How to Make It:

01 - Heat olive oil in a large cooking pot over medium heat. Sauté sliced onions until golden brown, about 20 to 25 minutes. Transfer half the fried onions to a small bowl, mix with dried mint, and reserve for garnish.
02 - Add beef to remaining onions in the pot. Cook, stirring occasionally, to evaporate juices and lightly brown the meat. Stir in grated garlic and cook for 2 minutes.
03 - Add turmeric, black pepper, salt, soaked chickpeas, soaked kidney beans, lentils, and water or stock. Bring to a boil over high heat, then reduce heat, cover, and simmer for 60 minutes, stirring occasionally.
04 - Stir in pearl barley and rice (or pasta). Continue to cook, covered, for an additional 30 minutes, stirring occasionally.
05 - Add tomato paste, spinach, parsley, cilantro, and dill to the pot. Cover and let simmer for 30 to 45 minutes until the meat and legumes are fully tender.
06 - For a thicker consistency, blend a portion of the soup then return it to the pot. Adjust seasonings as desired.
07 - Ladle hot soup into bowls. Top each serving with reserved mint-fried onions and a generous spoonful of sour cream or preferred garnish.

# Important Notes:

01 - Prepare beans by soaking overnight for best texture; canned beans can be added later in cooking.
02 - To enhance the garnish, fry onions in advance using a high smoke point oil.
03 - Dried herbs can be substituted for fresh by using one-fourth the volume; soak and drain before adding.
04 - Soup develops deeper flavour if prepared ahead and reheated before serving.
05 - Traditionally, kashk, a fermented dairy condiment, is used as a topping.
06 - Storage: Refrigerate up to 4 days or freeze up to 3 months.

Return