Persian Creamy Barley Soup (Soup-e Jo)

Begin by soaking the pearl barley in cold water for at least 2 hours. This ensures a tender, blooming texture that melts in the mouth rather than remaining chewy.

In a heavy-bottomed pot, melt 1 tbsp of butter and sauté the minced onion until translucent. Add the mushrooms and a pinch of salt, cooking until they release their moisture and turn a beautiful golden-brown.

Drain the barley and add it to the pot along with the stock and turmeric. Bring to a gentle boil, then reduce heat and simmer for 45-50 minutes until the barley is plump and soft.

In a small saucepan, melt the remaining 2 tbsp of butter and whisk in the flour for 1 minute to create a light roux. Slowly whisk in the milk and cream until smooth, then pour this velvety mixture into the main soup pot.

Add the grated carrots and shredded chicken. If you desire the 'Golden Touch,' stir in your bloomed saffron now to transform the soup into a royal pale-gold hue. Simmer for another 15 minutes to marry the flavors.

Stir in the fresh lemon juice and season with salt and white pepper. Garnish generously with fresh parsley and serve immediately while the aroma fills the room.