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Layered with juicy beef, hearty barley, beans, and plenty of herbs, this Persian comfort bowl is just what I crave on cold days. It's the kind of meal that really warms you up from the inside, and honestly, I always want even more of that minty onion topping on top.
Whenever I share this soup with folks, they're surprised rich and tasty food can be this healthy. It was in a Persian kitchen that I first tried onions fried with mint, and now I can't serve this without a big pile of them on top.
Irresistible Ingredients
- Sour cream: brings tang and super creamy feel swap for Greek yogurt or crème fraiche if you like
- Chopped dill: packs in herbiness and gives a classic nod pick super fresh green stems
- Chopped cilantro: adds a fresh zing and lift avoid limp or wet leaves
- Chopped parsley: tastes sharp and bright go for flat-leaf for more flavor
- Chopped spinach: makes it fresh and lively use frozen for convenience
- Tomato paste: adds vivid taste and a hit of tang use rich red paste for best flavor
- Medium grain rice or small pasta: boosts the filling factor use plump grains
- Pearl barley: brings that classic chewiness look for clean shiny grains
- Water or beef or lamb stock: gives the soup its backbone choose low sodium if using store-bought
- Green or brown lentils: smooth out the soup and soak up all those tastes try ones that hold their shape
- Dried kidney beans: creamy and rich in protein soak overnight for the best bite
- Dried chickpeas: earthy flavor and nice texture soak ahead or grab top-notch canned
- Salt: makes everything else pop tweak to your taste
- Ground black pepper: gentle heat always better freshly ground
- Turmeric: golden color and earthy note fresh spice is best
- Garlic: sharp kick when fresh and grated pick firm big cloves
- Beef stew meat: chuck or short rib is great go for marbled for tenderness
- Dried mint: gives that classic Persian flavor pick bright green mint
- Yellow onions: sweeter and richer the longer you cook them slice them even
- Olive oil: deepens flavor and browns onions get a good extra virgin
Step-by-Step Directions
- Finish and Serve:
- Take a taste to be sure the meat’s soft and beans are all the way done and the grains are cooked through. If you want a thicker feel, blend some of the soup and stir it back in. Add more salt or pepper if it needs it. Scoop into bowls and top off with a dollop of sour cream and a heavy shower of mint-oil onions—it’s the final touch!
- Add Herbs and Tomato Paste:
- Now toss in tomato paste along with spinach, a bunch of parsley, dill, and cilantro. Cover it up and let it bubble gently for another thirty to forty five minutes. The flavors really blend and the soup thickens up. Give it a gentle stir every now and then so it doesn’t stick to the bottom.
- Add Grains:
- Stir in some barley and rice next. Let that cook over low for about thirty minutes, stirring when you think of it. Pour in more water if it’s looking dry.
- Build the Base:
- Drop in grated garlic and heat it until it smells strong, then sprinkle in turmeric, salt, black pepper, and toss in chickpeas, kidney beans, lentils. Add 8 cups stock or water. Boil it big, then turn down to a simmer. Put the lid on and let it mellow for an hour, until beans and beef start softening.
- Brown the Beef:
- Put your beef into the pot with the onions still in there and stir on medium until any juice is gone and there’s a brown crust on the meat. This step is key for flavor.
- Sauté the Onions:
- Start with oil in a big pot on medium heat. Once hot, add sliced onions and sauté for about twenty minutes. Stir a bunch, let them get dark golden but not burned. Scoop half out, mix in dried mint, then stash that for toppings later.
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The mix of cilantro, dill, and parsley at the very end is what makes it for me. I double up on herbs every time for extra punch, and my kids live for the fried mint and onions—honestly, that's usually the first thing gone at family meals. Even the picky ones want seconds thanks to those toppings.
How To Store
Cool it down before you pop it in the fridge. Seal it up tight and it'll keep for about four days. Heat it gently and splash in some water or broth if it’s thick. Freezer? Works great. Just portion it out, freeze, and defrost in the fridge overnight when you want more.
Swap Options
Stick with the beef, or try lamb for something deeper—or swap in chicken or turkey if you want it lighter. Mushrooms? That works perfectly for veggie lovers. Canned beans? Toss them in near the end so they don’t get too mushy. Dry herbs work in a pinch—just use less and soak ’em first to get flavor out.
How to Serve
This one’s a meal all by itself but pairs so well with some flatbread and a few pickles on the side. Want it even more Persian? Add a spoon of kashk on top or pile it with fresh herbs and radishes. It’s an awesome make-ahead dinner—the taste is actually better the next day.
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Origins and Traditions
Inspired by traditional Persian ash, this thick, herbed, bold soup wins hearts with each spoonful. That topping of sweet onions with a hit of mint? It’s a Persian favorite and gives every bite something fresh and bright. Making big batches for gatherings is the norm—anybody who grew up with this will tell you the first bite brings back the best family memories.
Frequently Asked Questions About Recipes
- → Can I go with lamb instead of beef?
Absolutely! Lamb's a classic swap and brings a deep, yummy taste that goes awesome with those earthy herbs and barley.
- → Stuck without fresh greens and herbs?
No sweat—dried herbs totally work. Use about a quarter of what you would fresh, and soak them a bit to help the texture and bring out that aroma.
- → Is it possible to make it more thick and hearty?
Yep, just blend a bit of the beans and grains, toss that back in, and you'll end up with a thicker, creamy pot that's extra filling.
- → Looking for a meatless way?
Skip the beef and go with veggie broth instead. Load up on extra lentils and beans for a filling, protein-packed bowl.
- → Can you freeze leftovers easily?
Yep, just let things cool off, then stash in the freezer for up to three months. Defrost and warm up when you're ready to eat.
- → Is soaking beans really needed?
If using dried beans, soaking makes them cook better and more evenly. If you're grabbing canned, skip the soak and just toss them in closer to the end.