Thursday, March 29, 2012

Ash-e-jow Persian Barley Soup

soup

While I was planning the menu for my Titanic Dinner Party, I went through the original menu course by course, trying to decide what to serve, based on factors like cost, personal appeal, difficulty sourcing ingredients etc. For the soup course, Consomme Olga is veal broth with ground beef or ground veal, which did not sound tasty at all, or Cream of Barley, which sounded about as bland as a bowl of oatmeal. However, when I googled each, looking for recipes, "cream of barley" also turned up a Persian soup called Ash-e-jow. That sounded intriguing.

There were a number of search results return, but the recipe I chose to start from was this one. While searching, I found another version that was cooked in a slow cooker, so that seemed like a good sign. Due to the fairly complex nature of my menu, I was looking to take advantage of any shortcut I could find. The final product was very tasty and took about 5 minutes active time to prepare.

Ingredients
2 qts chicken stock
1 c hulled barley
1 tsp turmeric
1/3 c tomato paste
1 c diced carrots
juice of 1 lime
salt and pepper to taste

3/4 c sour cream
1/4 c chopped fresh parsley
1/4 c chopped fresh mint

Directions
Combine first 7 ingredients, excluding the sour cream, parsley and mint, in a slow cooker and cook on low for 6 hours. Just prior to serving, stir in sour cream. When serving, garnish with parsley and mint.

Serves 8 as an appetizer

6 comments:

  1. This looks heavenly!
    Thanks for sharing!

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