The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 12, 2009
used to eat this soup in teheran in a little resturant just by mehrabad airport, this recipe is very near to the real thing.wonderful!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 5, 2009
This soup was really great! I think I added a tad too much salt though. Will definitely make this for my Persian friend and see how he likes it next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 15, 2009
This recipe is great! I love the lime/tumeric combo and it tastes like a yellow curry dish I always order at a local restaurant. I added just a pinch of cinnamon and thought this made it taste even better. I also added a couple of small cut, up russet potatoes. This was a cheap meal, but very delicious and filling. Good with sandwiches or just rolls/bread.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 10, 2009
Lime and turmeric with barley- what an intriguing combination! I started with homemade vegetable stock made from peelings... and sauteed the onions, carrots, and turmeric together- with a couple cloves of garlic- before following the rest of the recipe exactly... delicious! What a wonderful use of rather inexpensive ingredients! We'll be eating this regularly from now on- thanks for the great recipe!
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Home Town: South Haven, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Jun. 20, 2009
Very good soup-- the tartness from the tomato paste and lime juice contrasts well with the creamy sour cream. At first I thought I'd like to cook the carrots for longer but the crunchiness of undercooked carrots is nice with the smooth pearl barley.
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Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 14, 2009
This was AWESOME! I finished it and went back for more, which is unlike me. We used yogurt instead of sour cream, because that's what we had.
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Cooking Level: Intermediate

Home Town: Naperville, Illinois, USA
Living In: Lawrence, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 8, 2009
Wow, this was terrific! Will be making this soup again, and often.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
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Reviewed: Jan. 31, 2009
I don't know much about Persian cuisine but this soup was very good! Sour, creamy, hearty... I'm glad I made a huge pot for myself because I keep getting back for leftovers! Will make again very soon.
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Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium
Living In: Jette, Brussels, Belgium

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 29, 2008
Added cubed chicken. I recommend using yogurt instead of sour cream. I doubled the amount of yogurt as I like my soup a little sour. Great recipe.
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Cooking Level: Intermediate

Home Town: Northridge, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 8, 2008
Fantastic! I didn't measure the carrots, barley, or sour cream exactly. I'm pretty sure I added more of them than the recipe called for, but it turned out great and was very easy to make!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Aug. 9, 2008
I am a soup fanatic and I am always looking for different soups to add to my repertoire. The only change I made to this soup was using cilantro instead of parsley (I had that on hand). It was very delicious!!! I will make this again.
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Cooking Level: Intermediate

Living In: Cuyahoga Falls, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 25, 2008
This was delicious! I don't know why I'm surprised - Persian food is always great - but wow! I would absolutely make this again! And it's perfect for a summer dinner.
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Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 22, 2008
I followed the recipe exactly and it was very tasty! I was looking for something different to do with some barley that I had and this worked out great, although I don't think I would want it all the time. I think next time I might try using saffron as others suggested.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 22, 2008
Delicious, filling, healthy, and nutritious!
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Cooking Level: Beginning

Living In: San Jose, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 13, 2008
I never do these online review things, but I had to say how much I loved this soup! The ingredients are so simple, but somehow it's more than the some of its parts--it has a rich, subtle, slightly elusive taste that even my 8-year-old loved. The only changes that I made were to add some saffron (a good pinch) to the broth while it was heating, and I added chopped fresh dill at the end along with the parsley. And the sour cream works great, but you can also substitute creme fraiche--and in that case, it doesn't need to be tempered when you add it to the soup, you can just stir it in; it won't separate. I'm so glad to have this as part of my "repertoire"! I plan on making it a LOT.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 19, 2008
Made recipe for six; these were generous portions so had I made the recipe for just two people, I think one bowl each woud have sufficed (with a side dish or bread). Using the recipe for six, I added a quarter teaspoon more turmeric. I also used low sodium soup AND added some salt as I went along--however, this soup seems to need a lot more salt than it had in order to make it as flavorful as I would have liked. I also used low fat sour cream. Maybe because of the low fat cream and low sodium soup it didn't have as much "oomph" as I was hoping for, or maybe it's just supposed to be subtle in taste. However, my husband really liked it. Next time I will put the carrots in along with the barley (although the soup cooked for about 1 1/2 hours the carrots were still a little hard), and my husband also suggested adding some celery for additional flavor, texture and color. This is a good, hearty winter soup, not the best I've ever had, but quite decent. Make sure you squeeze on the fresh lime from the lime wedges before you eat the soup--to me it really was THE necessary finishing touch for this soup in terms of flavor, although my husband thought the soup was good enough to stand on its own. I served this soup with a corn bread loaf, recipe for which I found on this site, and the soup and loaf were definitely a complete and satisfying meal.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 14, 2007
So good! I sub'd a pinch of saffron threads for the turmeric. Plus added a can of garbanzo beans at the end. I found the barley and carrots needed a good 20 min less to cook.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 11, 2007
this was good but it was not for us, it was very thick and creamy but it seemed like it was missing something.
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Cooking Level: Expert

Living In: Reardan, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 13, 2007
This was a very easy and great tasting soup! The whole family loved it. I did use the veggie stock instead of chicken and I also used fat free sour cream. It turned out great. It had a very creamy texture and was very filling. Will make again and again.
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Cooking Level: Expert

Living In: Fortuna, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 15, 2007
I would have to admit that the soup was interesting, and I ate the whole bowl, but I didn't want seconds and I can't imagine I will have any more of it. It just had a flavor I wasn't used to, and I didn't like the taste of the parsley. Sorry if I offended anyone! Just not my bowl of soup...so to speak.
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Cooking Level: Expert

Living In: Kennewick, Washington, USA

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