Soup-e Jo (Barley Soup) is different than Aash-e Jo and is far creamier in taste and has no beans or sabzi. The soup is creamy and has whip cream … not exactly a healthy choice, but I think its okay to bend the rules once in awhile and eat something rich and tasty
Soup e Jo
Ingredients (6-8 servings):
1/2 cup Pearled Barley
5 - 6 cups meat broth (no fat) or water — use meat broth for more flavor… I used water and it was still full of flavor
3 tablespoons grated carrot
200 grams whip cream
2 cups milk
80 - 100 grams butter
4 -5 tablespoons flour
salt and pepper
It may be best to soak the barley for 1 to 2 hours prior to cooking the soup. This will speed up the cooking process.
In a medium to large pot pour in the meat broth or water and place on stove top (medium heat). Add the barley to the water and allow it to cook for approximately 20 - 30 minutes (cover the pot while the barley is cooking). Add the grated carrot then prepare the white sauce (as described below) to add to the soup.
White sauce (makes approximately 2 cups):
In a small pot pour in the flour and while stirring gradually pour the milk into the pot. Once the flour is completely dissolved in the milk place it on the stove (on medium heat) and stir constantly. Once the mixture begins to thicken add some salt, pepper, and the butter. Note: I used only 80 grams of butter, but you can choose to use a little less or a little more. Once it comes to a boil remove the pot from the heat and pour in 100 grams of whip cream and stir.
Now once the white sauce is ready you want to add the sauce to the soup and stir the contents together. You want to let the soup cook on medium-low heat until it thickens a bit and is ready. Add some salt and pepper to the soup as needed/desired. I recommend letter the soup cook for 2-3 hours on medium-low heat.
Once the soup is ready you can add the additional 100 grams of whip cream after removing from the stove top. Note: I only added part of the whip cream… and the soup was still rich and creamy.
You can also add a bit of cilantro or parsley to the soup at the very end :D.
A simple Persian recipe for khorak that includes chicken and a few vegetables. This is the most common form of Khorak that I enjoy eating. Different varieties can also be made, and you can even add different vegetables.
Khorak ba Morgh
2 chicken breasts- cut up into pieces
3 - 4 large carrots - peeled and cut into circles (not too thick and not too thin circles)
2 medium potatoes - cut into little pieces/squares
1 or more cups cut green beans (fresh or frozen)
1 small onion-chopped
2 tablespoons tomato paste
I also added some green peas (1/2 a cup) and chopped mushrooms (1/2 a cup)– I typically don’t add them…but did this time.
In a frying pan pour some oil and fry the potatoes. Once they are done place them aside. Then do the same for the carrots. Then the same for the green beans and the green peas (if using green peas).
In a pot that has a lid, pour some oil and allow it to heat up on a medium temperature. Then saute the chopped onions until they are tender. Add the cut up chicken pieces and stir. Add salt/pepper and turmeric to the chicken. Add the vegetables from earlier and mix the ingredients together.
Add approximately 1 - 1 1/2 cups water to the tomato paste and stir. Also add some lemon juice and salt/pepper to the paste. Pour the paste over the contents in the pot and mix. Place the lid on the pot and allow the contents to cook for an additional 20-30 minutes on a medium-low temperature.
A very yummy Persian potato salad! This dish is a good appetizer for a party, can be eaten as a snack with crackers, or can even be put into bread for a sandwich. The ingredients listed below make enough to last one person a couple of days, or even feed a group at a gathering. You can always increase the amount of ingredients used to make more, or decrease to make less.
2 skinless/boneless chicken breasts
1 small onion
4 - 5 medium to large potatoes- boiled
3 - 4 hard boiled eggs
pickles - chopped up
shredded carrots (optional)
In a pot with water add the chicken breasts, slicked onion, salt, pepper, and turmeric to the chicken and cover the pot to allow it to cook for approximately 30 minutes on medium heat. Once cooked set it aside to cool. Once the chicken has cooled down you will shred it up and add to a large mixing bowl (you can use a knife to cut and shred the chicken up).
After the potatoes are boiled in a pot with water they will be ready for you to mash up. You can use a grater or just a masher to mash them up. Once the hard boiled eggs are ready you can also use the grater to shred it. Add these to the large mixing bowl as well. Then add the green peas, chopped pickles, and if desired shredded carrots. I typically don’t add shredded carrots to my Salade Olovieh. Also, I usually use dill pickles, unless I happen to have Persian pickles (from the Persian grocery store) which are much tastier!
Mix all the above ingredients together, add salt and pepper. Finally, add a desired amount of Mayonnaise and mix well. Some people like lots of mayo, while others like less … completely up to you. I add enough to get everything to stick together. Then when I pour the contents into a dish, I will cover a thin layer of mayo on top of the Olovieh.