Soup-e Jow is a delightfully simple and flavorful soup, though it isn’t widely known among Persian soups and Aashes. (Aash is a Persian word for a thick soup, like a cross between a soup and a stew.) The barley lends an earthy flavor and satisfying chew, while lemon juice adds a refreshing sourness. Carrots bring a brilliant color, and milk provides creamy richness.
This soup was a family favorite when I was growing up in Iran, and I remember looking forward to it every time Mom prepared it.
It surprised me to realize that I hadn’t prepared or eaten this soup in nearly 40 years. Perhaps that’s because it isn’t readily available in restaurants or mentioned in many Persian cookbooks. I’m not sure what brought it to mind today, but I had a strong craving for it, despite only vague memories and hunches about the ingredients.
Off to the pantry and refrigerator, I went, gathering the ingredients. Surprisingly, I had everything I needed on hand! As I made the soup, I was greeted by familiar aromas, sights, and flavors.
Later, I checked in with the expert in the field—my mother—who confirmed most of my guesses and offered additional insights. The broth, she reminded me, was always homemade, and sometimes pieces of chicken were added to make this a complete meal. When I discussed the dish with a friend, she shared that she makes it with chicken meatballs, which I thought was brilliant!
I suspect, though, that I added far more carrots than Mom would have—and honestly, that’s one variation I’m absolutely okay with! With a soup this simple, I think the options are endless. I can see carrots, potatoes, celery, chard, parsnips, or sweet potatoes finding their way into this soup, and any or all of them would be absolutely delicious.
As with many of my recipes, I hope you’ll try this soup as it is, then make another pot with your own signature twist on the ingredient list!
Nostalgia!
Soup-e Jow
Ingredients
- 1 medium onion, diced
- 4 tablespoons olive oil
- 2 cloves garlic, minced
- 4 medium carrots, grated
- 1 cup pearl barley
- 4 cups chicken broth, homemade prefered (or vegetable broth)
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper, ground
- 1 fresh lemon, juiced
- 1/2 to 1 cup whole milk
- 2 tablespoons parsley, roughly chopped
Instructions
- In a large pot, sauté the onions in olive oil over medium heat for about 10 minutes, or until they are softened and turn a light golden brown. As always, adjust the heat as needed to ensure the onions don’t darken too quickly.
- Add the minced garlic and sauté for a couple of minutes before adding the grated carrots, barley, chicken broth, salt, pepper, and lemon juice. Bring the pot to a gentle simmer, then reduce the heat, cover, and cook for about an hour. After an hour, check to ensure the barley is softened and fully cooked. Be careful not to overcook—the barley should have a slight bite to it, which gives this dish its satisfying texture.
- Depending on the thickness of the soup stir in 1/2 to 1 cup of milk or cream, and taste for seasoning. Add a touch more salt or lemon juice if the flavor isn't robust and tangy. Sour should be a strong flavor in this soup.
- Serve the soup in a terrine, garnished with the chopped parsley. Be sure to have extra slices of fresh lemon for the sour-lovers in your family!
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