This beef and barley soup prepared in Persian style, with beans, lentils, herbs and spices is the real deal! Topped with sour cream and amazing mint-fried onions, this is quiet different.
Heat oil in a large cooking pot (5 to 6 quart) and sauté onions over medium heat until golden brown, about 20 to 25 minutes. Transfer half the fried onions to a small bowl and stir in the dried mint and set aside. Tip: You can fry the onions separately following the method used for koshari. If you opt for this, then just add the mint to some hot oil and stir into the soup or serve on the side.
To the remaining onions in the cooking pot add the meat and cook to evaporate any juices and let it brown lightly. Add grated garlic and stir couple minutes.
Then add turmeric, black pepper, salt, chickpeas, kidney beans, lentils and water or stock. Raise the heat and bring to a rolling boil, then reduce heat, cover and let it simmer for about 60 minutes, stirring occasionally.
Next add barley, rice and continue to cook another 30 minutes, stirring in between.
Add tomato paste, spinach, parsley, cilantro and dill. Cover and let it simmer for 30 to 45 minutes.
The soup is ready when the meat and beans are well done. For a thicker soup consistency, blend some of the ingredients and stir it back into the soup. Adjust the seasonings to your taste.
Serve it hot topped with sour cream and mint-fried onions.
Notes
Meat: Good cuts of beef to choose are chuck round, chuck shoulder, chuck roast, chuck-eye roast or short ribs. Alternative meat options are lamb, goat or veal.
Canned Beans: If using canned beans, add it about 15 minutes before adding barley and rice.
Dried Herbs: Use about one-fourth in volume of fresh herbs. Soak the dried herbs in water for 20 minutes and discard the water before adding herbs to the soup.
Fried Onions: If frying onions as in Koshari, then you will need more oil, and use high smoke point oils for that.
Readymade Crispy Onions: Asian stores have fried shallots and American groceries have fried onions in cans.
Make Ahead: Chop herbs and vegetables ahead. Soak and cook the beans earlier. The cooked beans, chopped herbs and spinach can be frozen as well.
Storage and Leftovers: Refrigerate leftovers for up to 4 days or freeze up to 3 months. Reheat before serving, adding water as needed.
Kashk: Traditionally, Persian soups are topped with kashk, a creamy fermented yogurt product that is sour and has a cheese like flavor. More information in the blog-post above.
Slow Cooker or Instant Pot: This soup can be cooked in either of these.
Nutrition facts: Does not include sour cream. The suggested amount of salt is just a guideline and may need to be adjusted.
For more information on ingredients, variations and serving suggestions, scroll up the page to the blog post.