Soup-e Jo (Persian Barley Soup)

🛒 Ingredients

• Pearl Barley 200 g · 700 kcal
• Chicken Breast 400 g · 640 kcal
• Onion 200 g · 80 kcal
• Carrots 200 g · 80 kcal
• Potatoes 300 g · 231 kcal
• Tomato Paste 30 g · 24 kcal
• Heavy Cream 120 g · 480 kcal
• Vegetable Oil 30 g · 270 kcal
• Fresh Parsley 30 g · 12 kcal
• Water 1440 g · 0 kcal

👨‍🍳 Instructions

1. Rinse the pearl barley thoroughly under cold water; soak it for at least 30 minutes, or preferably overnight.
2. In a large pot, heat vegetable oil over medium heat. Add diced onion and sauté until translucent, about 5-7 minutes.
3. Add diced carrots and potatoes, then cook for another 5 minutes. Stir in the tomato paste and a pinch of turmeric, cooking for 1 minute more.
4. Drain the soaked barley and add it to the pot along with the chicken breast, water, salt, and black pepper.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 60-75 minutes, or until the barley is tender and the chicken is cooked through.
6. Remove the chicken breast, shred it, and return it to the pot. Stir in the heavy cream and fresh parsley.
7. Simmer for another 5-10 minutes until heated through and slightly thickened. Serve hot, garnished with extra fresh parsley if desired.