Jewish Soups and Salad Recipes
Persian Barley Soup Recipe
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Persian Barley Soup
In the big pot, saute onions in oil until golden brown (reserve about 1/2 to 2/3 cup of sauteed onions for garnish when serving).
Add the meat pieces, drained beans and chickpeas, lentils, water, salt and pepper, turmeric. Those who want garlic, can put a few cloves in to simmer as well. Cover and simmer gently for about an hour. Add rice and barley, cover and simmer for 1/2 hour. Add the chopped herbs and vegetables (some people lightly saute them before adding), cover and simmer another 1/2 hour. Soup should be really thick.
Remove the meat from the pot if it was cooked whole with the shankbone, and bone it. If cooked in small pieces just leave it in the soup.
Generally, this would be served as is, with mint sprinkled on top and tiny mounds of golden brown (moist, not dry) sauteed onions arranged on top of the large serving bowl or on individual serving bowls.
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