Persian Barley Soup (سوپ جو)

• 150 gPearl barley (rinsed and soaked)
• 1000 gWater (for soaking barley; also Soup: 1800 g)
• 450 gChicken thighs, bone-in skinless (about 3 small thighs)
• 200 gOnion (finely diced)
• 180 gCarrots (small dice (about 2 medium))
• 250 gPotato (peeled, 1 cm dice (about 1 large))
• 18 gTomato paste (1 tbsp)
• 15 mlNeutral oil (1 tbsp)
• 2 gGround turmeric (1 tsp)
• 1 gBlack pepper (1/2 tsp)
• 10 gFine sea salt (about 1 3/4 tsp, adjust to taste)
• 1 gDried mint (1 tsp)
• 45 mlFresh lemon juice (3 tbsp, plus more to serve)
• 20 gFresh parsley (finely chopped)

Instructions

1. 1

   Rinse the pearl barley in a fine sieve until the water runs mostly clear. Combine barley with 1000 g water in a bowl and soak for 60 minutes at room temperature. This short soak helps the grains cook evenly and reduces overall simmering time. Drain well and set aside while you start the soup base.

2. 2

   In a heavy pot, add chicken thighs and 1800 g water. Bring to a gentle boil over medium-high heat, then reduce to a steady simmer (small bubbles). Skim any foam for a cleaner broth. Simmer uncovered for 25 minutes, until the chicken is just cooked through. Remove chicken to a plate; strain broth if desired.

3. 3

   In the same pot, heat 15 ml oil over medium heat. Add diced onion and cook 8–10 minutes, stirring, until soft and lightly golden. Stir in turmeric (2 g) and tomato paste (18 g) and cook 60–90 seconds to bloom the spices and remove the raw tomato taste, keeping heat moderate to avoid burning.

4. 4

   Return the broth to the pot (or pour it back in if strained). Add drained barley, diced carrots, black pepper (1 g), and salt (start with 8 g, reserving the rest for later). Bring to a gentle boil, then lower to a simmer. Cook partially covered for 35 minutes, stirring every 8–10 minutes so barley doesn’t stick.

5. 5

   Add diced potato and continue simmering 20 minutes, partially covered, until barley is tender and the potatoes are soft but not falling apart. While it cooks, shred the chicken meat into bite-size pieces, discarding bones. If the soup thickens too much, add 150–300 g hot water and keep it at a gentle simmer.

6. 6

   Stir the shredded chicken back into the pot and simmer 5 minutes to warm through. Add dried mint (1 g) and chopped parsley (20 g) and cook 2 minutes. Turn off heat, then stir in lemon juice (45 ml). Rest the soup 10 minutes before serving so the barley releases starch and the flavors round out.