Ash-e-jow (Iranian/Persian Barley Soup)
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.
28 users found this review helpful
Mar. 13, 2008