Persian Beef Barley Soup (Print View)

Hearty Persian-style soup with tender beef, wholesome grains, legumes, and fresh herbs, topped with tangy sour cream and crispy mint-fried onions.

# What You'll Need:

→ Meats

01 - 1.1 lbs beef stew meat, cut into 0.75 inch cubes

→ Grains & Legumes

02 - 0.5 cup pearl barley, rinsed
03 - 0.5 cup dried lentils, rinsed
04 - 0.5 cup dried white beans or cannellini beans, soaked overnight and drained

→ Vegetables

05 - 1 large onion, finely chopped
06 - 2 medium carrots, diced
07 - 2 stalks celery, diced
08 - 2 cloves garlic, minced

→ Herbs & Greens

09 - 0.5 cup fresh parsley, chopped
10 - 0.5 cup fresh cilantro, chopped
11 - 0.25 cup fresh dill, chopped
12 - 0.25 cup fresh chives, chopped
13 - 2 tablespoons dried mint for garnish and fried onions

→ Dairy & Garnishes

14 - 0.44 lbs sour cream or Persian kashk

→ Pantry & Spices

15 - 2 tablespoons olive oil
16 - 1 tablespoon butter for fried onions
17 - 1 teaspoon ground turmeric
18 - 0.5 teaspoon ground black pepper
19 - 1.5 teaspoons salt, plus more to taste
20 - 8.5 cups beef or vegetable stock

# How to Prepare:

01 - In a large pot, heat 1 tablespoon olive oil over medium-high heat. Add beef cubes and brown on all sides for approximately 5 minutes. Remove beef and set aside.
02 - Add remaining olive oil to the pot. Sauté chopped onions until golden, about 6 minutes. Stir in garlic, turmeric, black pepper, and salt; cook for 1 minute until fragrant.
03 - Add carrots and celery to the pot and cook for another 3 minutes.
04 - Return beef to the pot. Add barley, lentils, soaked beans, and stock. Bring to a boil, then reduce heat, cover, and simmer for 1 hour 30 minutes, stirring occasionally.
05 - Add chopped parsley, cilantro, dill, and chives to the soup. Simmer uncovered for 10 more minutes. Taste and adjust seasoning as needed.
06 - In a small skillet, melt butter over medium-low heat. Add a thinly sliced onion and cook until deeply golden and crisp, about 10 minutes. Stir in dried mint and cook for 1 more minute. Remove from heat.
07 - Ladle the soup into bowls. Swirl 1 to 2 tablespoons of sour cream into each serving and top with mint-fried onions.
08 - Serve hot with crusty bread or Persian flatbread.

# Expert Advice:

01 -
  • The mint fried onions provide a crunchy and aromatic contrast that most soups lack.
  • It uses pantry staples like lentils and barley to create a meal that feels remarkably upscale.
02 -
  • Never add the mint to the frying onions too early or it will burn and turn bitter.
  • If the soup gets too thick from the barley just splash in a little extra stock to loosen it up.
03 -
  • Use a heavy bottomed pot to prevent the barley from sticking to the base during the long cook.
  • If you have time let the soup sit for twenty minutes before serving to let the flavors settle.
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