Persian Barley and Herb Yogurt Soup

Instructions

1. 1

   Rinse 150g pearl barley and 100g split peas under cold water until clear. Finely chop 150g spinach and 50g herbs. Thinly slice 2 onions and mince 3 garlic cloves. Measure 200g room-temperature yogurt into a bowl. Set out a large soup pot and a small skillet.

2. 2

   Transfer the rinsed barley and split peas into the large soup pot. Add 1.2 liters of water and 1 tsp salt. Bring to a boil over high heat, then lower to medium-low heat. Cover loosely and simmer for 30 minutes, until both grains are completely soft. If the water evaporates too quickly, add 100 ml hot water.

3. 3

   While the grains simmer, heat 1 tbsp vegetable oil in the skillet over medium heat. Add the sliced onions and cook for 12 to 14 minutes, stirring regularly, until deeply golden brown and caramelized. Remove half of the onions onto a plate for garnish, leaving the remaining half in the skillet for the soup base.

4. 4

   Add the chopped spinach, mixed herbs, and the skillet half of fried onions directly into the boiling barley pot. Stir well with a wooden spoon and simmer uncovered on medium-low heat for 15 minutes. The soup will thicken and turn rich green. If it seems too thick or sticks, stir in 50 ml water.

5. 5

   Lower heat to minimum. Whisk 200g yogurt in a bowl. Slowly whisk in 2 ladles of hot soup liquid to warm the yogurt without curdling. Gently pour the warm yogurt back into the pot, stirring for 3 minutes over low heat without boiling. In the skillet, melt 30g butter over low heat with minced garlic and 1 tbsp dried mint for 1 minute.

6. 6

   Ladle the thick, creamy green herb and barley soup into deep bowls. Drizzle each portion generously with the fragrant, warm garlic-mint butter and top with the reserved caramelized golden onions. Serve immediately while steaming hot with flatbread on the side.

Serve with

Drink

Spanish Iced Chamomile and Citrus Tea

Spanish · 25 min