Persian Barley-Vegetable Soup
2⁄3 cup quick-cooking barley 1 tablespoon extra-virgin olive
oil
3 medium carrots, peeled and
finely shredded
1 medium leek, dark-green top discarded, white and light-green parts finely chopped
Kosher salt and ground black
pepper
1 teaspoon ground turmeric 1 quart low-sodium chicken
broth
5 tablespoons chopped dried
cranberries, divided
¼ cup sour cream, plus more to
serve
1 tablespoon lemon juice Chopped fresh dill, flat-leaf
parsley or mint, to serve Instructions: In a large saucepan over medium-high heat, toast the barley, stirring occasionally, until lightly browned, 4 to 5 minutes. Transfer to a small bowl.
Set the pan over medium heat and add the oil, carrots, leek and ¼ teaspoon salt. Cover and cook, stirring occasionally, until the vegetables have softened, about 10 minutes.
Stir in the turmeric and cook until fragrant, about 30 seconds. Stir in the broth and barley. Bring to a boil over medium-high heat, then reduce to medium-low, cover and cook, stirring occasionally and adjusting the heat to maintain a simmer, until the barley is tender, 10 to 12 minutes.
Off heat, stir in 3 tablespoons of the cranberries.
In a small bowl, whisk together the sour cream and 1⁄3 cup of the soup, then slowly whisk this mixture back into the soup. Let stand for 5 minutes, then stir in the lemon juice. Taste and season with salt and pepper.
Ladle into bowls and serve, with additional sour cream, the dill and remaining cranberries on the side.
Makes 4 servings