Persian Barley Soup

Persian Barley Soup, Step by Step

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oil in a large pan and cook the onion, carrots and celery for 8 minutes until soft.

   Mark done Start 8 min timer

2. Stir in the turmeric, then add the barley, chickpeas and stock. Bring to the boil.

   Mark done

3. Lower the heat, cover and simmer for 50 minutes, stirring every few minutes, until the barley is tender.

   Mark done Start 50 min timer

4. Add the salt, pepper and lemon juice. Stir in the parsley and add water if the soup is too thick.

   Mark done

Something wrong or unclear in this recipe? Report a problem with this recipe.

Notes for Getting It Right

• Rinse the barley before it goes in.
• Stir every few minutes so it does not catch.
• Add hot water if the soup thickens too much.
• Taste for lemon at the end, as barley soaks up acidity as it stands.

What to Serve with Persian Barley Soup

• Flatbread
• Plain yoghurt
• Fresh mint
• Pickled cucumber

Keeping and Reheating

Keeps in the fridge for 4 days. Freezes well for up to 3 months. It thickens as it cools, so loosen with water when reheating.

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.