SOUP JO (Persian Barley Soup) - Cooking with Yousef

Soak and wash 200 grams of barley pearl for about 16-17 hours.

Prepare 1 liter of chicken stock (optional, can use water).

Chop half a bunch of parsley (about 1 cup).

Chop 1 carrot into small pieces.

Cook 1 chicken breast with half an onion to save time.

In a pot, add soaked barley and enough water to cover it, about 1 liter.

Bring to a boil, then reduce heat to low and let it cook for about 45 minutes.

Chop the remaining onion and sauté in cooking oil until slightly colored.

Add chopped carrot to the sautéed onion and cook for a couple of minutes.

Stir in 3 tablespoons of tomato paste and spices (1 teaspoon turmeric, 1 teaspoon salt, 1 teaspoon black pepper).

Add the chicken stock and bring to a boil, then reduce heat again.

Shred the cooked chicken breast into small pieces.

Add the shredded chicken to the soup and let it cook for another 20-30 minutes.

Before serving, add chopped parsley and adjust seasoning with salt and lime juice if desired.

Equipment Needed

Allergens