No. 45 Advieh Persian - Persian Creamy Barley Soup

This is a warm comforting soup that can be made in less than 20 mins (with quick cooking barley), or can sit on the back burner simmering and infusing your home with warm flavors for hours until you are ready to eat.

Don't be afraid to experiment with this dish. I love to add in a cut up pork chop (same time as the vegetables), when a little protein is needed.


1 Tab Olive oil

1 Onion

2 Cloves Garlic

1/2 C Barley

2 C Leeks or Mushrooms

1/2 C Carrots

1/4 C Celery

1/2 t No 45 Spice Blend (Black Pepper, Cardamom, Cinnamon, Coriander, Cumin, Lemon Peel, Nutmeg, & Onion). ONLY use 1/2 teaspoon to maybe 1 teaspoon. The flavors are perfect at this ratio.

1/2 t Turmeric

2 Quarts Vegetable Broth

2 Tab Lemon Juice (optional)

1/2 C Sour Cream


Heat oil in a large pot. Sauté the Onions

Add Garlic and stir until light brown.

Add barley, leeks/mushrooms, grated carrot, celery,

spices and stir.

Sauté a few minutes.

Add broth, bring it all to a boil.

Lower the heat and simmer for about an hour.

Optional - Use a hand blender, process the soup

into a smooth consistency.

Taste. Adjust by adding salt, pepper and lemon juice

When done, serve and garnish with sour cream.

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