from A Taste of Persia, by Najmieh K. Batmanglij
Servings: 6
Prep Time: 20 minutes
Cooking Time: 2 hours
Ingredients:
2 tablespoons vegetable oil, butter, or ghee
2 onions, peeled and thinly sliced
2 cloves garlic, peeled and crushed
1 carrot, peeled and grated
3 leeks, finely chopped
4 cups water
1/2 cup barley
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cups beef or chicken broth
1/2 cup sour cream
juice of 1 lime or lemon
Garnish:
2 tablespoons chopped fresh parsley
1/2 teaspoon freshly ground black pepper
In Persian cuisine, soups are lighter than ashes. Soups are best served as appetizers for complex meals; ashes should be served as appetizers for simple dishes such as kababs or chikpea patties or they may be meals themselves.
1. In a large pot heat the oil over medium heat. Add the onions and garlic and fry 15 minutes, stirring occasionally, until golden brown. Add the carrot and the leeks and stir-fry for 1 minute.
2. Add the water, barley, salt, and pepper. Bring to a boil, reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally, or until the barely is tender.
3. Add the broth, cover, and simmer over low heat for 30 to 40 minutes. Using a slotted spoon, transfer the solid ingredients to a blender. Add the sour cream and lime juice to them and blend thoroughly. Return the puree to the pot.
4. Bring the soup to a boil, reduce the heat, and correct seasoning to taste, adding salt, pepper, or lime juice as needed. If the soup is too thick, add more warm water. Continue simmering for another 5 minutes over low heat.
5. Just before serving, pour the soup into a tureen or individual serving bowls. Garnish the soup with black pepper, parsley, or a sprig of oregano. NUSH-E JAN!
