Description
A hearty and comforting Persian soup made with tender beef and nutty barley, enriched with spices and a splash of lemon.
Ingredients
Scale
- 1 lb (450 g) beef chuck, cut into 1-inch cubes
- 2 tablespoons oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cinnamon
- 2 tablespoons tomato paste
- 1/2 cup dry white wine or 1/4 cup water
- 8 cups beef stock
- 1 cup pearl barley, rinsed and soaked for 20–30 minutes
- 1 bay leaf
- 2 tablespoons lemon juice
- Chopped parsley and cilantro for garnish
Instructions
- Season beef with salt and pepper. In a heavy pot, sear beef in oil over medium-high heat until browned, about 3 minutes per side. Remove beef from pot.
- Sauté onion, carrots, and celery until soft. Add garlic, turmeric, cumin, and cinnamon; cook until fragrant.
- Stir in tomato paste and deglaze with white wine or water. Return beef to pot.
- Add beef stock, soaked barley, and bay leaf. Bring to a boil, then reduce to a gentle simmer.
- Cook until beef is fork-tender and barley is chewy, about 40-60 minutes. Finish with lemon juice and garnish with herbs.
Notes
This soup tastes even better the next day as flavors meld.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Main Course
- Method: Searing and simmering
- Cuisine: Persian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg