Persian Creamy Barley Soup (Soup-e Khameh)
"Indulge in the ultimate Iranian comfort classic—a luxurious, velvet-textured barley soup balanced with a signature Persian citrus tang."
Instructions
Rinse the barley thoroughly. In a large pot over medium heat, combine the barley, grated potatoes, grated carrots, and chicken broth. Bring to a gentle simmer and cook, stirring occasionally, until the barley is tender and the vegetables dissolve into the broth, about 40–45 minutes.
If using lamb, cook the lamb shank separately in water until very tender. Remove the bone, finely shred or grind the meat, and stir it into the soup.
In a small pan over low heat, toast the flour gently until the raw smell disappears. Add the butter and stir continuously until a smooth, pale roux forms.
Gradually whisk the roux into the soup, stirring well to prevent lumps. The soup will begin to thicken.
Add the milk and bring the soup just to a gentle boil, then reduce the heat and simmer until creamy and smooth.
A few minutes before serving, stir in the peas, lemon juice, and verjuice. Season with salt to taste.
Thin the cream with a little milk and drizzle it over each bowl just before serving.