Beef Barley Soup Persian Style (Printable)

Hearty beef and grain bowl with fresh herbs, creamy tang, and aromatic mint toppings.

# What Goes In:

→ Meats

01 - 1.1 lb beef stew meat, cut into 3/4 inch cubes

→ Grains & Legumes

02 - 1/2 cup pearl barley, rinsed
03 - 1/2 cup dried lentils, rinsed
04 - 1/2 cup dried white beans or cannellini beans, soaked overnight and drained

→ Vegetables

05 - 1 large onion, finely chopped
06 - 2 medium carrots, diced
07 - 2 stalks celery, diced
08 - 2 cloves garlic, minced

→ Herbs & Greens

09 - 1/2 cup fresh parsley, chopped
10 - 1/2 cup fresh cilantro, chopped
11 - 1/4 cup fresh dill, chopped
12 - 1/4 cup fresh chives, chopped
13 - 2 tablespoons dried mint for garnish and fried onions

→ Dairy & Garnishes

14 - 7 oz sour cream or Persian kashk

→ Pantry & Spices

15 - 2 tablespoons olive oil
16 - 1 tablespoon butter for fried onions
17 - 1 teaspoon ground turmeric
18 - 1/2 teaspoon ground black pepper
19 - 1 1/2 teaspoons salt, plus more to taste
20 - 8.5 cups beef or vegetable stock

# How to Make It:

01 - Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides for approximately 5 minutes. Transfer beef to a separate plate and set aside.
02 - Add remaining olive oil to the pot. Sauté chopped onions until golden, approximately 6 minutes. Stir in garlic, turmeric, black pepper, and salt; cook for 1 minute until fragrant.
03 - Add carrots and celery to the pot and cook for an additional 3 minutes.
04 - Return browned beef to the pot. Add barley, lentils, soaked beans, and stock. Bring to a boil, then reduce heat, cover, and simmer for 1 hour 30 minutes, stirring occasionally.
05 - Add chopped parsley, cilantro, dill, and chives to the soup. Simmer uncovered for 10 additional minutes. Taste and adjust seasoning as needed.
06 - In a small skillet, melt butter over medium-low heat. Add 1 thinly sliced onion and cook until deeply golden and crisp, approximately 10 minutes. Stir in dried mint and cook for 1 additional minute. Remove from heat.
07 - Ladle soup into bowls. Swirl 1-2 tablespoons of sour cream into each serving and top with mint-fried onions. Serve hot with crusty bread or Persian flatbread.

# Expert Tips:

01 -
  • The combination of fresh herbs and tangy cream creates a flavor profile that is both grounded and bright.
  • It is incredibly filling and acts as a complete meal in a single bowl without feeling overly heavy.
02 -
  • Never add the mint to the butter too early because it can turn bitter if it burns.
  • The soup will thicken significantly as it sits so you might need an extra splash of stock when reheating.
03 -
  • Always rinse your lentils and barley thoroughly to remove excess starch and ensure a clear broth.
  • Slowly browning the onions for the garnish is the secret to that professional restaurant quality finish.
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