Persian Beef Barley Soup (Printable)

Aromatic Persian soup with beef, barley, lentils, and herbs topped with tangy sour cream and mint-fried onions.

# Ingredient List:

→ Meats

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

→ Grains & Legumes

02 - 1/2 cup pearl barley, rinsed
03 - 1/2 cup dried lentils, rinsed
04 - 1/2 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 - 1/2 cup fresh parsley, chopped
10 - 1/2 cup fresh cilantro, chopped
11 - 1/4 cup fresh dill, chopped
12 - 1/4 cup fresh chives, chopped
13 - 2 tbsp dried mint for garnish and fried onions

→ Dairy & Garnishes

14 - 7 oz sour cream or Persian kashk

→ Pantry & Spices

15 - 2 tbsp olive oil
16 - 1 tbsp butter for fried onions
17 - 1 tsp ground turmeric
18 - 1/2 tsp ground black pepper
19 - 1 1/2 tsp salt, plus more to taste
20 - 8.5 cups beef or vegetable stock

# How to Make:

01 - In a large pot, heat 1 tablespoon olive oil over medium-high heat. Add beef cubes and brown on all sides, about 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.
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. Serve hot with crusty bread or Persian flatbread.

# Expert Tips:

01 -
  • The mint fried onions are a game changer that adds a smoky depth you will not find in standard stews.
  • It is incredibly forgiving and actually tastes better the next day after the flavors have had a sleepover.
02 -
  • If the soup gets too thick while sitting just splash in a little extra stock or water to loosen it back up.
  • Do not rush the onion frying process because slow and steady results in the best crunch.
03 -
  • Use a heavy bottomed pot like a Dutch oven to ensure even heat and prevent the beans from sticking.
  • If you want an even deeper flavor use a homemade beef stock that has simmered with a few peppercorns.
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