Beef Barley Soup Persian Style (Printable)

A warming bowl featuring tender beef, pearl barley, and lentils in aromatic broth topped with sour cream and crispy mint onions.

# What You Need:

→ 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

→ 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 - 1.5 teaspoons salt, plus more to taste
20 - 8.5 cups beef or vegetable stock

# How-To Steps:

01 - In a large pot, heat 1 tablespoon olive oil over medium-high heat. Add beef cubes and brown on all sides, approximately 5 minutes. Remove beef and set aside.
02 - Add remaining olive oil to the pot. Sauté chopped onions until golden, about 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 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 a 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 the soup into bowls. Swirl 1 to 2 tablespoons of sour cream into each serving and top with mint-fried onions.
08 - Serve hot with crusty bread or Persian flatbread.

# Expert Suggestions:

01 -
  • The combination of slow cooked beef and earthy barley creates a texture that feels incredibly substantial.
  • That final swirl of sour cream and mint fried onions adds a bright pop of flavor you will not find in standard soups.
02 -
  • Adding salt too early can sometimes make the beans stay tough so wait until the very end to season the pot.
  • If the soup gets too thick after sitting overnight just splash in a little more broth when you reheat it.
03 -
  • Use a heavy bottomed pot like a Dutch oven to ensure the heat distributes evenly and nothing sticks.
  • Make sure the butter for the fried mint is on low heat so the herbs do not burn and turn bitter.
Go Back