The taste of Pearl barley soup has always taken us back home. The citrusy chicken flavor mixed with the puffed-up pearl barley, nicely cooked carrots, and the freshly chopped parsley is just too good together. If you’re a soup lover (or even if you are not a soup lover), make sure you try our recipe and send us a picture if you do so. ENJOOOY!
~SHOPPING CART~serves 3-4
-ONION~ 1 MEDIUM
-PEARL BARLEY~ 1 1/5 CUPS
-CARROTS~ 1 BIG
-PARSLEY~ 2 CUPS
-CHICKEN~ 2 BREASTS
-TOMATO PASTE~ 2 TBSP
-LEMON JUICE~ 2 LEMONS
-TURMERIC ~ 1 TBSP
-OIL~ 2 TBSP
-SALT AND PEPPER~ AS NEEDED
DIRECTIONS:
1)Chop your carrots into small cubes and set them aside.
2)Finely chop your parsley and set them aside.
3) Set your stove on medium.
4) In a pot of your choice, pour your oil and saute your onions until it becomes transparent.
5) Add your turmeric and let the onions get golden for 2 minutes as you stir.
6) Add your tomato paste and stir for about 4 minutes.
7) Fill up your pot halfway through with water and give it a quick stir.
8) Add chicken breasts to the pot.
9) Add your carrots
10) Add your pearl barley
11) Add salt and pepper
12) Put on the lid and let it simmer for about 30 minutes on medium-high, stirring every 10 minutes.
13) Pull out chicken breasts and shred it, then put them back into the pot.
14) Let it simmer for another 30 minutes on medium heat.
15) Add lemon juice
16) Add chopped parsley
17) Barley soup is then ready to be served and loved!
Add bread to the side and garnish with parsley.
Growing up I was always on the counter next to my grandma, mama, and aunts, watching them as they cooked the good stuff and sneaked me a bite.
Due to migration, it got taken away from me pretty early in life but there was one thing that always took me back home- the food…
We are the Tahdigers and this is OUR take on authentic Persian cuisine. Join us while we share with you our love for food, one Tahdig at a time.
Music used in the video: Zolf Ghajari - Arash Eskandarlou · Mohsen Hasannia · Ashkan Maheri · Shaghayegh Farahani