Soup Espaniayi (سوپ اسفناجی) — Persian-Style Barley and Cabbage Beef Bone Soup

• 180 gPearl barley (rinsed, then soaked)
• 720 mlCold water (for soaking barley)
• 900 gBeef marrow bones (cross-cut (2–3 inch / 5–7 cm pieces))
• 2400 mlWater (for simmering (add more as needed))
• 250 gYellow onion (1 large, finely diced)
• 30 mlOlive oil (2 tablespoons)
• 45 gTomato paste (3 tablespoons)
• 450 gGreen cabbage (cored and shredded into 1 cm strips)
• 60 gFresh cilantro (finely chopped, tender stems included)
• 10 gSalt (about 1 3/4 teaspoons, plus more to taste)
• 2 gBlack pepper (about 1 teaspoon, plus more to taste)

Instructions

1. 1

   Soak the barley: rinse pearl barley under cool running water for 30 seconds, then cover with 720 ml cold water. Soak 60 minutes at room temperature. Drain well and set aside. This short soak helps the barley cook evenly and reduces cloudiness in the finished soup.

2. 2

   Build the bone broth: place marrow bones in a large pot and add 2400 ml water. Bring to a gentle boil over medium-high heat, then immediately reduce to a low simmer. Skim foam for 10 minutes, then partially cover and simmer 60 minutes, keeping the broth at a steady, quiet bubble.

3. 3

   Sweat onion and toast tomato paste: in a separate skillet, warm olive oil over medium heat. Add diced onion and cook 10–12 minutes until soft and lightly golden. Stir in tomato paste and cook 2–3 minutes, stirring constantly, until it darkens slightly and smells sweet rather than raw.

4. 4

   Combine and simmer: add the onion–tomato mixture to the pot with bones. Stir in drained barley, salt, and black pepper. Keep at a low simmer, partially covered, for 45 minutes, stirring every 10 minutes so barley does not stick. If needed, add 250–500 ml hot water to maintain a soupy consistency.

5. 5

   Add cabbage and cook until tender: stir in shredded green cabbage. Continue simmering 35–45 minutes until cabbage is silky and barley is fully tender. Maintain gentle heat to keep marrow rich but broth clear; skim any excess fat from the surface if you prefer a lighter soup.

6. 6

   Finish with cilantro and adjust seasoning: remove the pot from heat. Stir in chopped fresh cilantro and rest 10 minutes, covered, so the herbs perfume the soup without turning dull. Taste and adjust salt and pepper. Serve hot, ensuring each bowl gets broth, barley, cabbage, and a little marrow-rich goodness.