Tender beef and barley simmered with lentils, beans, and fresh Persian herbs, topped with creamy swirl and crispy mint onions.
# What You’ll Need:
→ Meats
01 - 1.1 lbs 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
09 - 1 small onion, thinly sliced (for fried onions)
→ Herbs & Greens
10 - 1/2 cup fresh parsley, chopped
11 - 1/2 cup fresh cilantro, chopped
12 - 1/4 cup fresh dill, chopped
13 - 1/4 cup fresh chives, chopped
14 - 2 tbsp dried mint
→ Dairy & Garnishes
15 - 7 oz sour cream or Persian kashk
→ Pantry & Spices
16 - 2 tbsp olive oil
17 - 1 tbsp butter
18 - 1 tsp ground turmeric
19 - 1/2 tsp ground black pepper
20 - 1 1/2 tsp salt, plus more to taste
21 - 8 1/2 cups beef or vegetable stock
# How to Make It:
01 - Heat 1 tablespoon olive oil in a large soup pot over medium-high heat. Add beef cubes and brown on all sides for approximately 5 minutes. Remove beef from pot and set aside.
02 - Add remaining olive oil to the pot. Sauté chopped onion until golden, about 6 minutes. Stir in minced garlic, turmeric, black pepper, and salt; cook for 1 minute until fragrant.
03 - Add diced carrots and celery to the pot. Cook for 3 minutes, stirring frequently to combine with the aromatics.
04 - Return beef to the pot. Add barley, lentils, soaked beans, and stock. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour 30 minutes, stirring occasionally to prevent sticking.
05 - Stir in chopped parsley, cilantro, dill, and chives. Simmer uncovered for 10 more minutes. Taste and adjust seasoning with additional salt if needed.
06 - While soup simmers, melt butter in a small skillet over medium-low heat. Add 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 hot soup into serving bowls. Swirl 1 to 2 tablespoons of sour cream into each portion. Top generously with mint-fried onions. Serve immediately with crusty bread or Persian flatbread.
