Barley Beef Soup Persian (Printable Recipe)
Beef, barley, and beans simmer with vibrant Persian greens, then get topped with silky mint-fried onions for a rich, creamy finish.
# Ingredients You'll Need:
→ Main Ingredients
01 -
120 millilitres chopped fresh dill
02 -
1 cup chopped fresh cilantro
03 -
1 cup chopped fresh parsley
04 -
2 cups chopped fresh spinach or 120 millilitres frozen chopped spinach
05 -
3 tablespoons tomato paste, toss in an extra spoon if you want more color
06 -
60 millilitres medium grain rice or any small pasta you like
07 -
240 millilitres pearl barley
08 -
2.8 litres water or beef/lamb stock; kick off with 1.9 litres and pour in more as it cooks down
09 -
60 millilitres green or brown lentils
10 -
60 millilitres dried kidney beans, rinse and soak them overnight
11 -
60 millilitres dried chickpeas, let them soak in water overnight and drain
12 -
1.5 teaspoons salt, you can tweak this as you go
13 -
0.5 teaspoon ground black pepper
14 -
1 teaspoon ground turmeric
15 -
3 garlic cloves, grated or finely minced
16 -
225 grams beef stew meat, diced into 1.25 cm bits
17 -
2 tablespoons dried mint, break it up nicely
18 -
2 large yellow onions, slice them thin
19 -
6 tablespoons olive oil
→ For Serving
20 -
1 cup sour cream, or go with crème fraîche, or swap 60 millilitres vinegar/lemon juice
# Steps to Follow:
01 -
Scoop the soup into your bowls while it's piping hot. Pile on that minted fried onion you've saved, and don't be shy with the sour cream or whatever topping suits you.
02 -
Want it thicker? Blend a bit of the soup, then pour it back in. Taste and add more salt or pepper if it needs it.
03 -
Next up, stir in all the tomato paste, spinach, parsley, cilantro, and dill. Cover up the pot and keep it simmering for 30 to 45 minutes. Everything's done when the beef and beans are nice and soft.
04 -
Chuck in the barley and the rice or small pasta now. Keep the lid on and let it bubble for another half hour, stirring every now and then.
05 -
In with your turmeric, black pepper, salt, soaked chickpeas, kidney beans, lentils, and all your liquid. Crank the heat up until it boils, then drop it down, stick the lid on, and let it go low and slow for an hour. Stir every so often.
06 -
Toss the beef into those onions. Let it cook until the juices have gone and the meat's browned up a bit. Sprinkle in the garlic and give it another two minutes.
07 -
Warm the olive oil in your big pot over medium heat. Throw in the onions and cook until they're deep golden, about 20 to 25 minutes. Scoop half out, toss with the dried mint, and set them aside for topping.
# Extra Tips:
01 -
It's better to soak your beans overnight so they're tender. Canned ones? Toss them in later.
02 -
Want next-level garnish? Fry up your onions ahead with a good, high-heat oil.
03 -
Don't have fresh herbs? Dried is cool—just use a quarter of the amount. Soak and drain first.
04 -
If you cook this soup a day ahead and reheat it, the flavor gets even deeper.
05 -
Tradition calls for a tangy, rich topping called kashk (it's like a thick, fermented dairy sauce).
06 -
Keep leftovers in the fridge for 4 days, or stash in the freezer up to 3 months.