Beef and Barley Soup (Persian Style)
Serves 1720 mins prep120 mins cook
This beef and barley soup prepared in Persian style, with beans, lentils, herbs and spices is the real deal! Topped with sour cream and amazing mint-fried onions, this is quiet different.
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What you need
Instructions
0 Heat oil in a large cooking pot (5 to 6 quart) and sauté onions over medium heat until golden brown, about [timer minutes=20]20 to 25 minutes[/timer]. Transfer half the fried onions to a small bowl and stir in the dried mint and set aside. Tip: You can fry the onions separately following the method used for koshari. If you opt for this, then just add the mint to some hot oil and stir into the soup or serve on the side. 1 To the remaining onions in the cooking pot add the meat and cook to evaporate any juices and let it brown lightly. Add grated garlic and stir [timer minutes=2]couple minutes[/timer]. 2 Then add turmeric, black pepper, salt, chickpeas, kidney beans, lentils and water or stock. Raise the heat and bring to a rolling boil, then reduce heat, cover and let it simmer for about [timer minutes=60]60 minutes[/timer], stirring occasionally. 3 Next add barley, rice and continue to cook another [timer minutes=30]30 minutes[/timer], stirring in between. 4 Add tomato paste, spinach, parsley, cilantro and dill. Cover and let it simmer for [timer minutes=30]30 to 45 minutes[/timer]. 5 The soup is ready when the meat and beans are well done. For a thicker soup consistency, blend some of the ingredients and stir it back into the soup. Adjust the seasonings to your taste. 6 Serve it hot topped with sour cream and mint-fried onions.View original recipe