Persian Barley Soup - Soup e jo - سوپ جو - Iranian Soup Recipe - Chicken Barley Soup - Ash-e-Jow

barley

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa provides a similar texture with more protein.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasonings

Homemade broth enhances flavor without added cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a healthier fat profile.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale is nutrient-dense while frozen spinach is often less expensive.

Rinse barley under cold water until clear.

Soak barley in water for at least 1 hour.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook for another minute until fragrant.

Add diced carrots and celery, cooking for 3-4 minutes until slightly softened.

Pour in vegetable broth and bring to a boil.

Add soaked barley and diced potatoes, reduce heat to low, and simmer for 30-40 minutes until barley is tender.

Stir in fresh spinach and cook until wilted, about 2 minutes.

Season with cumin, salt, and pepper to taste.

Finish with a splash of lemon juice before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary