Ash-e Eskatlandi (آش اسکاتلندی) — Persian-Style Scottish Beef & Barley Soup

• 900 gBone-in beef shank (cut into 2–3 large pieces)
• 2800 mlWater (plus more as needed to maintain a gentle simmer)
• 250 gYellow onion (1 large, finely diced)
• 10 gSalt (about 1 3/4 tsp, divided; add more to taste at the end)
• 2 gGround black pepper (about 1 tsp, plus more to taste)
• 180 gPearled barley (rinsed and soaked in cold water for 60 minutes, then drained)
• 200 gCarrot (2 medium, peeled and cut into 1 cm dice)
• 250 gTurnip (peeled and cut into 1.5 cm dice)
• 35 gFresh parsley (leaves and tender stems, finely chopped (about 1 packed cup))
• 60 gDried blueberries (unsweetened if possible; rinsed briefly and drained)

Instructions

1. 1

   Soak the barley: place pearled barley in a bowl, cover with at least 5 cm cold water, and soak 60 minutes. Drain and rinse until the water runs mostly clear. Meanwhile, dice the onion, carrot, and turnip, and chop the parsley. Rinse the dried blueberries briefly and drain.

2. 2

   Build the broth: add beef shank, water, and diced onion to a heavy pot. Bring to a boil over high heat, about 12–15 minutes, then reduce to a very gentle simmer (small bubbles). Skim foam for the first 10 minutes. Cover partially and simmer 75 minutes, maintaining a steady, quiet simmer.

3. 3

   Add barley and season lightly: stir in drained barley, 6 g of the salt (about 1 tsp), and all black pepper. Return to a gentle simmer, partially covered, and cook 35 minutes, stirring every 10 minutes so barley does not stick. Add 250–500 ml water if the soup thickens too quickly.

4. 4

   Add vegetables and continue cooking: add diced carrot and turnip. Simmer 35–45 minutes until barley is chewy-tender and vegetables are soft but not falling apart. Keep the heat low; rapid boiling can make the broth cloudy and the meat tougher. Stir occasionally and adjust water to keep a soup consistency.

5. 5

   Finish with herbs and berries: remove beef pieces to a board. When cool enough to handle, pull meat from the bone, discard bones and excess gristle, and cut or shred into bite-size pieces. Return meat to the pot, add chopped parsley and dried blueberries, and simmer 10 minutes uncovered to blend flavors.

6. 6

   Final seasoning and serving: taste and add remaining 4 g salt (about 3/4 tsp) or more as needed. Let the soup rest off heat 10 minutes; barley will continue to absorb liquid. Serve hot in bowls with a generous spoon of meat and barley in each portion, grinding extra black pepper if desired.