Creamy Persian Barley Soup (Soup-e Jo)

Rinse the hulled barley thoroughly under cold water. Soak it in fresh water for 1–2 hours to reduce cooking time, then drain well.

Transfer the soaked barley to a large pot and add the fat-free broth. Bring to a gentle boil, then lower the heat and simmer until the barley is fully tender and the soup begins to thicken slightly.

Stir in the grated carrot and cook for a few minutes, just until softened and well incorporated.

Gradually add the thick white sauce, stirring constantly to keep the soup smooth and creamy. Allow the soup to simmer gently until it reaches a velvety, slightly thick consistency.

Season with salt and black pepper to taste. Serve hot, drizzling the heavy cream over each bowl and garnishing with chopped parsley if desired.