🍽️Soup

Creamy Persian Barley or Rice Potage (Potaj-e Jo ya Berenj)

Name: Creamy Persian Barley or Rice Potage (Potaj-e Jo ya Berenj)
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4 servings
Cuisine: Soup
Ingredients: 2 tablespoons barley flour (or rice flour); 250 ml meat broth; 250 ml homogenized milk; 50 g cream; 25 g butter; 2 tablespoons chopped parsley; Salt, to taste; Black pepper, to taste

"Indulge in the luxurious, velvet-smooth comfort of traditional Iranian flavors with this sophisticated yet effortless 15-minute potage."

Prep:5 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

2 tablespoons barley flour (or rice flour)
250 ml meat broth
250 ml homogenized milk
50 g cream
25 g butter
2 tablespoons chopped parsley
Salt, to taste
Black pepper, to taste

🌱 Persian🌱 Comfort Food🌱 Gluten-Free Option🌱 Vegetarian Option⚡ Medium

❤️Health52%

😋Taste88%

🥳Joy82%

👨‍🍳Difficulty25/100

📜 The Story

Potaj-e Jo represents the sophisticated fusion of traditional Iranian grain-based soups with the refined, velvety textures of French-influenced culinary techniques common in mid-century Tehran. While rustic 'Ash' is known for its hearty texture, this potage highlights the Persian love for delicate, creamy starters served at formal gatherings.

🧬 Flavor DNA

🍋Sour

1/10

🧂Salty

5/10

🌶️Spicy

2/10

🍯Sweet

2/10

🍄umami

7/10

☕Bitter

1/10

✨ Sensory Profile

"A silken, velvet-like embrace on the palate, carrying the earthy scent of simmered grain and the bright, grassy freshness of parsley. The rich, buttery aroma provides a soothing warmth that makes every spoonful feel like a luxurious liquid hug."

Chef's Mastery

💡

The Secret

For a deeper nutty flavor, toast the flour and butter mixture until it smells like toasted popcorn before adding the liquid.

⚠️

Avoid This

Adding all the liquid at once can cause the flour to clump; always start with a very small amount of broth to create a smooth 'slurry' first.

❄️

Storage

Keep in an airtight container for up to 3 days; when reheating, add a splash of milk or broth as the barley will continue to thicken the soup as it sits.

Instructions

Place the butter in a microwave-safe bowl and melt on high power for about 30 seconds.

Add the barley (or rice) flour to the melted butter. Microwave for 1 minute, stirring once, until the flour is lightly cooked but not browned.

Gradually whisk in a small amount of the meat broth to form a smooth, lump-free paste.

Transfer the mixture to a deeper microwave-safe dish. Add the remaining broth and the milk, stirring until fully combined.

Microwave on high power for 5–8 minutes, stirring every 2–3 minutes, until the potage thickens to a smooth, velvety consistency.

Stir in the cream and chopped parsley during the final minute of cooking, mixing gently until incorporated.

Season with salt and black pepper to taste. Serve warm for best flavor and texture.