Iranian Pearl Barley Soup

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Ingredients

4–6 servings

3 packets of Makfa pearl barley in packets

2 onions

1 carrot

1 potato

2 tbsp of vegetable oil

2 l of chicken broth

1 tsp of turmeric

1 tbsp of tomato paste

1-2 tbsp of lemon juice

4 sprigs of parsley

salt

freshly ground black pepper

Cooking
time 1 hour

Main
ingredient Pearl barley

Additional properties For kids

Cooking

1. Pour water in a saucepan and bring to a boil. Shake the packets with pearl barley and gently lower them into the water. Reduce heat and cook the pearl barley for 30-35 minutes until half-ready. Let cool slightly and remove the pearl barley from the packets.

2. While the pearl barley is cooking, peel the onion, the carrots, the potatoes and cut them into cubes. Heat the vegetable oil in a sauce pan and fry the vegetables for 4-5 minutes.

3. Pour the broth into the saucepan, add the vegetables, the turmeric, the tomato paste and cook for 10 minutes.

4. While stirring, add the pearl barley, salt and pepper and cook for 15 more minutes.

5. Five minutes before the end of cooking, add the lemon juice. Ladle the soup into plates, garnish with parsley leaves and serve.

Cuisine Middle East cuisine

Dish type

Soups and Salads