Persian Beef Barley Soup (Printable)

Tender beef, barley, beans, lentils, and fresh herbs topped with sour cream and mint-fried onions.

# What You'll Need:

→ Meats

01 - 1.1 lbs beef stew meat, cut into 0.75 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 tbsp dried mint for garnish and fried onions

→ Dairy & Garnishes

14 - 7 oz sour cream or Persian kashk

→ Pantry & Spices

15 - 2 tbsp olive oil
16 - 1 tbsp butter for fried onions
17 - 1 tsp ground turmeric
18 - 1/2 tsp ground black pepper
19 - 1 1/2 tsp salt, plus more to taste
20 - 8.5 cups beef or vegetable stock

# How-To:

01 - In a large pot, heat 1 tablespoon olive oil over medium-high heat. Add beef cubes and brown on all sides, about 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.
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. Serve hot with crusty bread or Persian flatbread.

# Expert Advice:

01 -
  • It tastes even better the next day because all those layers finally get to know each other.
  • The mint-fried onions are addictive enough that you'll find yourself making extra just to snack on.
  • One pot means less cleanup, more time to actually enjoy what you've made.
02 -
  • Don't skip soaking your beans overnight—I learned this the hard way when I tried the quick-soak method and ended up with soup that was gritty instead of creamy.
  • The mint in the fried onions changes everything, so don't treat it as optional or save it for just the top—that's where the magic happens.
03 -
  • If your broth is tasting one-note, it's because you need more salt and fresh lemon juice—these two things together open up all the other flavors.
  • The sear on the beef is worth the extra 5 minutes because it creates a depth that gentle simmering never could.
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