Ash-e-Jow: Persian Barley Soup with Tomato Paste

Begin by warming the chicken stock in a large saucepan over low heat, allowing it to gently bubble.

In a large cooking vessel, warm the vegetable oil over medium heat. Add the onion and cook until it becomes soft and transparent.

Add the barley to the pot and stir for 1 minute, ensuring it is well combined. Then, introduce the hot stock, tomato paste, lime juice, turmeric, salt, and pepper into the mixture. Bring the entire concoction to a boil before gradually reducing the heat to low and letting it simmer for 1 hour.

Next, add the carrots to the pot and continue to cook until the soup has thickened and both the carrots and barley are tender, approximately 30 minutes. If the soup becomes too concentrated, you can dilute it by adding hot water in small increments of 1 tablespoon at a time.

Once the soup has reached the desired consistency, slowly pour 1/2 cup of hot soup into a bowl containing sour cream. Whisk the mixture constantly as you pour, then gradually add the sour cream soup back into the pot, continuing to whisk until well combined. Finally, stir in some chopped parsley before serving.

Finally, serve the soup with a squeeze of fresh lime juice on the side.