Recipes

Sup e Jow (Cream of Barley Soup)

Serves 4

| Prep Time: 15 mins

| Cook Time: 45 mins

| Total Time: 1 hour

You may need: Dried Persian Lime

Discover The Recipe

Hearty, healthy and deeply satisfying, Persian cream of barley soup ’Sup e Jow”, is a mainstay of Persian cuisine that graces the tables of Iranian restaurants and home kitchens alike. Akin to a chowder in terms of consistency and ease of preparation, sup e jow is loaded with vegetables and pearled barley, fortified with milk and balanced out with a healthy dose of citrus for the perfect amount of tang and brightness. Unlike other chowders, sup e jow doesn’t utilize a roux, as the starches that leach out from the barley thicken the broth while it simmers. Not only does this achieve a lovely texture, it also imbues the soup with the compelling earthiness for which it’s known.

To fully capture the earthy-bright-vegetal flavor combination of Persian Cream of Barley Soup, our chefs created a vegan version of the hearty soup using our Piquant Post Dried Persian Lime for an intense yet appealing citrusy overtone that works in perfect harmony with the barley pearls. Dried lime is a quintessential spice in Persian cuisine that provides a concentrated citrus note and imparts an undeniably Persian flair to any dish. Dried Persian lime pairs wonderfully with a myriad of vegetables, so feel free to experiment by adding mushrooms, celery or parsnip for a filling and healthy meal that is packed with nutrition. Try our dried Persian lime spice in soups, rubs and dips for an lightning bolt of citrus flavor, or mix it with salt for an interesting twist on garnishes for margaritas and bloody marys.

Ingredients

1 medium onion, diced
1 Tbsp olive oil
2 cloves garlic, minced
4 medium carrots, grated
1 cup pearled barley
4 cups water
2 tsp salt + more to taste
1/2 tsp black pepper, ground
1 tsp Piquant Post Dried Persian Lime
1 cup almond milk
2 Tbsp parsley, roughly chopped
1/2 lemon, juiced

Notes

This is a very simple soup with a lot in common with chowder. Feel free to add your favorite veggies, like mushrooms or winter squash, if desired!

Barley is a delicious and hearty grain with lots of natural texture. It will naturally thicken the soup as it cools down. If you would like the soup to be a little thinner, add more water or milk as desired.

Try serving this dish with some of our other classic Persian dishes like Jeweled Rice and our Persian Meatballs.

Instructions

In a large pot sauté the onion for 2-3 minutes or until the onions are translucent. Add the minced garlic and carrots and cook over low heat for 5 minutes.

Add the pearled barley, water, salt, black pepper and Piquant Post Dried Persian Lime and bring to a simmer. Cover and cook over low heat for 30-40 minutes, or until the barley is tender.

When the barley is tender, add thee almond milk and adjust the seasoning with more salt and pepper as desired. Allow to cook for 10 more minutes.

When the almond milk has thickened slightly, the soup is ready to serve. Add the lemon juice right before serving. Ladle into 4 bowls and garnish with chopped parsley.

Alternatives & Substitutions

Try shredding the carrots for a slightly more authentic Persian style soup.
This dish is normally made with milk, butter and chicken stock, but we have veganized it! If you want to try the traditional version, here is a great recipe to try.
For more recipes featuring our Dried Persian Lime, try our Persian Chickpea & White Bean Soup, Persian Lime-Poached Cod, or our Ghormeh Sabzi (Kidney Bean & Beef Stew), or our Persian Lime Chicken.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
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