Description
A warm and comforting soup made with beef, barley, lentils, and fresh herbs, capturing the essence of Persian cuisine.
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 of olive oil over medium-high heat. When shimmering, add the beef cubes. Allow them to brown on all sides for about 5 minutes. Remove the beef and set it aside.
- In the same pot, add the remaining olive oil. Toss in the chopped onions and sauté until golden and soft, around 6 minutes. Stir in the garlic, turmeric, black pepper, and salt, cooking for an additional minute until the aromas fill the air.
- Introduce the diced carrots and celery, cooking for another 3 minutes until they slightly soften.
- Return the beef to the pot. Add the pearl barley, lentils, soaked beans, and stock. Bring this medley to a boil, then reduce heat, cover, and let it simmer for 1 hour and 30 minutes. Stir occasionally, nurturing the flavors.
- Incorporate the chopped parsley, cilantro, dill, and chives into the soup. Simmer uncovered for another 10 minutes, allowing the herbs to weave their magic. Taste your soup at this point, adjusting seasoning as desired.
- Meanwhile, melt butter in a small skillet over medium-low heat. Add a thinly sliced onion, cooking until deeply golden and crisp, about 10 minutes. Stir in the dried mint for an additional minute before removing it from the heat.
- Ladle the rich, steaming soup into bowls, swirling 1 to 2 tablespoons of sour cream atop each. Finish with the mint-fried onions, bringing lovely crunch and contrast. Serve hot with crusty bread or traditional Persian flatbread.
Notes
This soup tastes even better the next day! Prepare it in advance and allow the flavors to develop overnight. Use a pressure cooker for faster cooking if needed.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Soups
- Method: Simmering
- Cuisine: Persian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg
Keywords: soup, Persian, beef, barley, comfort food