Soup-e Jow is a delightfully simple and flavorful soup, but is not really well-known in the line-up of Persian soups and Aashes. (Aash is a Farsi word for a thick soup, like a cross between a soup and a stew.) The barley offers an earthy flavor and satisfying chew, while lemon juice contributes a refreshing sourness. Carrots bring a brilliant color, and milk adds creamy richness.
This soup was a favorite of my family’s when I was growing up in Iran, and I remember looking forward to it every time Mom prepared it.Continue reading “Soup-e Jow – Barley soup”