Persian Barley Soup

Barley is a great alternative to rice. It has a high nutritional content and a nutty, earthy flavor that works great in soups, as well as in stews or salads.

Persian Barley Soup

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Serving Size: 4-6


  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 1 cup uncooked barley, rinsed
  • 4 cups vegetable stock
  • ½ teaspoon turmeric powder
  • ½ teaspoon cumin powder
  • 1 lime, juiced
  • 2 tomatoes, diced
  • 1 carrot, diced
  • Salt, pepper to taste
  • 2 tablespoons chopped parsley


  1. Heat the olive oil in a stock pot. Tip in the onion and garlic. Sauté for 2 minutes then add the barley, turmeric and cumin.
  2. Sauté for another 2 minutes then stir in the chopped tomatoes and carrots.
  3. Pour in the stock then season with salt and pepper and cook for 20-30 minutes on low heat.
  4. When done, remove from heat and stir in the chopped parsley.
  5. Serve the soup warm.
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