Ash-e-jow (Iranian/Persian Barley Soup)

Ash-e-jow (Iranian/Persian Barley Soup)

Made  times
Autumn Leaves 10

"I've seen a lot of recipes for this soup; however, my mother-in-law adds tomato paste for a bit of a different flavour and she doesn't add any lentils or beans. It's thick, filling, and delicious, and you could make it vegetarian by using vegetable stock."
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2 h 10 m servings 193 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 193 kcal
  • 10%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 28.3g
  • 9%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 178 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat the chicken stock in a pot to a gentle simmer.
  2. Heat the vegetable oil in a large pot over medium heat and saute the onion until translucent. Add the pearl barley to the pot and stir for one minute. Stir in the hot chicken stock, turmeric, lime juice, tomato paste, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and simmer for 1 hour.
  3. Mix in the carrots and continue simmering 30 minutes or until the soup has thickened and the carrots and barley are tender. If the soup is too thick, add hot water, one tablespoon at a time.
  4. Place the sour cream in a small bowl. Slowly pour 1/2 cup of hot soup mixture into sour cream, whisking constantly. Gradually add the sour cream mixture into the soup pot, whisking constantly. Stir in the fresh parsley. Serve with fresh lime wedges.


  1. 80 Ratings

Most helpful positive review

My best friend is Persian, and I love the rich flavour of Persian food. This soup is great and full of flavour. I've always tried to make Persian food myself, but whenever I've tried it doesn...

Most helpful critical review

I decided to substitute the sour cream for plain yogurt and I did not like the result. The soup was way too sour and seemed to be missing something. Don't think I'll make it again, even with sou...

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My best friend is Persian, and I love the rich flavour of Persian food. This soup is great and full of flavour. I've always tried to make Persian food myself, but whenever I've tried it doesn...

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, slight...

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.

EDIT August 2014: I made this again, didn't do anything differently, but liked it much better the second time. Glad I gave it a second chance! :) I wanted to like this... It had been in m...

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.

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 ve...

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...

What a great soup! I used more tomato paste than the recipe called for and added the zest from my lime in with the juice. I subbed fat free plain yogurt for the sour cream. Wonderful!

This is so good. I threw everything but the carrots, sour cream and parsley in the slow-cooker and let it go all day on low. It worked nicely. I shredded the carrots when I got home so they w...

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