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+ servings

Soup-e Jow

Omid Roustaei, The Caspian Chef
Barley and carrot soup
5 from 16 votes
Prep Time 10 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 25 mins
Course Main Course, Side Dish
Cuisine Persian
Servings 6


  • 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 salt
  • 1/2 teaspoon black pepper, ground
  • 1 fresh lemon, juiced
  • 1/2 to 1 cup whole fat milk, or cream if preferred
  • 2 tablespoons parsley, roughly chopped


  • In a large pot, saute the onions in olive oil over medium heat for about 15 minutes or until the onions are softened and turned slightly golden brown. As always adjust your flame to make sure the onions are not darkened too quickly.
  • Add the minced garlic and toss it around for a couple of minutes before adding the grated carrots, barley, chicken broth, salt, pepper and lemon juice. Bring the pot to a gentle boil, reduce the heat, cover and cook for about an hour. After an hour check to see that the barley is softened and cooked properly. Don't overcook, though: barley should always have a bite to it and that is what makes this dish so satisfying in 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!


The dairy can be completely eliminated and replaced with more chicken broth.  If however you do prefer this soup on the creamier side and want to avoid using dairy, I suggest putting a 1/4 cup of raw cashews in the blender with 1/2 cup of water and blending until you have a creamy cashew milk. I am not not the biggest fan of using soy milk or other processed store bought non dairy milks for cooking. 
To make this dish vegan, the chicken broth can also be replaced by a homemade vegetable broth or a good quality store bought broth. 
Keyword barley, carrots, soup
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