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Persian Beef Barley Soup Recipe

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A hearty and flavorful Persian-style beef barley soup featuring tender beef, a mix of legumes, pearl barley, fresh herbs, and a fragrant blend of spices. This soup is simmered slowly to develop rich tastes and is traditionally served with sour cream and crispy mint-fried onions for a comforting and satisfying meal.

Ingredients

Base Ingredients

  • 6 tablespoons olive oil
  • 2 large yellow onions, thinly sliced
  • 2 tablespoons dried mint, crushed
  • ½ lb beef stew meat, cut into ½ inch pieces
  • 3 cloves garlic, grated
  • 1 teaspoon turmeric
  • ½ teaspoon ground black pepper
  • 1½ teaspoons salt (adjust as needed)

Legumes and Grains

  • ¼ cup dried chickpeas, soaked overnight and drained (or canned beans, see notes)
  • ¼ cup dried kidney beans, soaked overnight and drained
  • ¼ cup green lentils or brown lentils
  • 12 cups water or lamb/beef stock (start with 8 cups and adjust as needed)
  • 1 cup pearl barley
  • ¼ cup medium grain rice or small pasta

Additional Flavorings and Herbs

  • 3 tablespoons tomato paste (add 1 tablespoon more if desired)
  • 2 cups chopped spinach, fresh or ½ cup frozen chopped spinach
  • 1 cup chopped parsley
  • 1 cup chopped cilantro
  • ½ cup chopped dill

To Serve

  • 1 cup sour cream or crème fraiche (or ¼ cup vinegar/lemon juice as alternative)

Instructions

  1. Sauté Onions: Heat olive oil in a large 5 to 6 quart pot over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until they are golden brown and caramelized, about 20 to 25 minutes. Remove half of the fried onions to a small bowl, stir in the crushed dried mint, and set aside for topping.
  2. Brown the Beef: To the remaining onions in the pot, add the beef stew meat. Cook over medium heat until the meat releases its juices and then browns lightly. Add the grated garlic and stir for a couple of minutes until fragrant.
  3. Add Spices and Legumes: Stir in turmeric, black pepper, salt, soaked chickpeas, kidney beans, lentils, and 8 cups of water or stock (adjust amount as needed). Raise the heat and bring to a rolling boil.
  4. Simmer the Soup: Once boiling, reduce heat to low, cover the pot, and let the soup simmer gently for about 60 minutes, stirring occasionally to prevent sticking and ensure even cooking.
  5. Add Barley and Rice: Stir in the pearl barley and medium grain rice or small pasta. Continue simmering for an additional 30 minutes, stirring intermittently.
  6. Add Vegetables and Herbs: Mix in the tomato paste, chopped spinach, parsley, cilantro, and dill. Cover again and let the soup simmer for 30 to 45 minutes, allowing the flavors to fully develop and the ingredients to become tender.
  7. Final Adjustments: Check that the meat and beans are completely cooked and tender. For a thicker consistency, blend some of the soup ingredients and stir back into the pot. Adjust salt and seasonings to taste.
  8. Serve: Ladle the hot soup into bowls and top with the reserved mint-fried onions and a generous dollop of sour cream or crème fraiche. Enjoy immediately.

Notes

  • Meat: Recommended beef cuts include chuck round, chuck shoulder, chuck roast, chuck-eye roast, or short ribs. Lamb, goat, or veal can be used as alternatives.
  • Canned Beans: If using canned chickpeas and kidney beans, add them about 15 minutes before adding barley and rice to avoid overcooking.
  • Dried Herbs: Use about one-fourth the quantity of fresh herbs by volume. Soak dried herbs in water for 20 minutes and discard the soaking water before adding to the soup.
  • Fried Onions: For frying onions as in Koshari, more oil and a high smoke point oil are necessary; alternatively, store-bought fried shallots or crispy onions from Asian or American grocery stores can be used.
  • Make Ahead: Chop herbs and vegetables in advance. Beans can be soaked and cooked earlier. Cooked beans, chopped herbs, and spinach can be frozen for future use.
  • Storage and Leftovers: Refrigerate leftovers up to 4 days or freeze up to 3 months. Reheat with added water as necessary.
  • Kashk: Traditionally topped with kashk, a fermented creamy yogurt product with a sour and cheese-like flavor, adding a distinctive taste.
  • Cooking Alternatives: This soup can also be prepared in a slow cooker or Instant Pot following similar timing adjustments.
  • Nutrition Facts: Nutrition info excludes sour cream. Salt quantities are guidelines and can be adjusted based on dietary needs.

Find it online: https://flavorspath.com/persian-beef-barley-soup-recipe/