Hearty Persian Beef Barley Soup (Printable)

Aromatic Persian beef soup with barley, beans, lentils, fresh herbs, and tangy sour cream topped with mint-fried onions.

# What You Need:

→ Meats

01 - 1.1 lb beef stew meat, cut into 3/4 inch cubes

→ Grains & Legumes

02 - 1/2 cup pearl barley, rinsed
03 - 1/2 cup dried lentils, rinsed
04 - 1/2 cup dried white beans or cannellini beans, soaked overnight and drained

→ Vegetables

05 - 1 large onion, finely chopped
06 - 2 medium carrots, diced
07 - 2 stalks celery, diced
08 - 2 cloves garlic, minced

→ Herbs & Greens

09 - 1/2 cup fresh parsley, chopped
10 - 1/2 cup fresh cilantro, chopped
11 - 1/4 cup fresh dill, chopped
12 - 1/4 cup fresh chives, chopped
13 - 2 tablespoons dried mint for garnish and fried onions

→ Dairy & Garnishes

14 - 7 oz sour cream or Persian kashk

→ Pantry & Spices

15 - 2 tablespoons olive oil
16 - 1 tablespoon butter for fried onions
17 - 1 teaspoon ground turmeric
18 - 1/2 teaspoon ground black pepper
19 - 1 1/2 teaspoons salt, plus more to taste
20 - 8 1/2 cups beef or vegetable stock

# How to Make It:

01 - Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, approximately 5 minutes. Remove beef and set aside.
02 - Add remaining olive oil to the pot. Sauté chopped onions until golden, about 6 minutes. Stir in garlic, turmeric, black pepper, and salt; cook for 1 minute until fragrant.
03 - Add carrots and celery to the pot and cook for another 3 minutes.
04 - Return beef to the pot. Add barley, lentils, soaked beans, and stock. Bring to a boil, then reduce heat, cover, and simmer for 1 hour 30 minutes, stirring occasionally.
05 - Add chopped parsley, cilantro, dill, and chives to the soup. Simmer uncovered for 10 more minutes. Taste and adjust seasoning as needed.
06 - In a small skillet, melt butter over medium-low heat. Add a thinly sliced onion and cook until deeply golden and crisp, about 10 minutes. Stir in dried mint and cook for 1 more minute. Remove from heat.
07 - Ladle the soup into bowls. Swirl 1 to 2 tablespoons of sour cream into each serving and top with mint-fried onions.
08 - Serve hot with crusty bread or Persian flatbread.

# Expert Advice:

01 -
  • It transforms a handful of humble ingredients into something deeply nourishing and aromatic that fills your kitchen with warmth.
  • The combination of chewy barley, tender beef, and a riot of fresh herbs makes every spoonful taste different and exciting.
  • That swirl of sour cream and the crispy mint-fried onions on top add richness and texture that turn simple soup into something special.
02 -
  • Do not skip soaking the beans overnight or they will stay hard and throw off the cooking time for everything else.
  • Add the fresh herbs at the very end so they stay vibrant and green instead of turning dull and muddy from overcooking.
  • Taste the soup before serving and adjust the salt, because the stock and sour cream both affect the final seasoning in ways you cannot predict ahead of time.
03 -
  • Brown the beef in batches if your pot is not huge, so the pieces sear instead of steam and you get that deep caramelized flavor.
  • If you are short on time, use canned beans that have been drained and rinsed, adding them in the last thirty minutes of cooking so they do not turn to mush.
  • Make a double batch of the mint-fried onions because they disappear fast and everyone will want more.
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