Persian Beef Barley Soup (Printable)

Persian-inspired beef soup with barley, beans, lentils, fresh herbs, and tangy sour cream topped with mint-fried onions.

# What You'll 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 1/2 teaspoons salt, plus more to taste
20 - 8.5 cups beef or vegetable stock

# How-To Steps:

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. Remove beef 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 another 3 minutes. Return beef to the pot along with barley, lentils, soaked beans, and stock. Bring to a boil.
04 - Reduce heat, cover, and simmer for 1 hour 30 minutes, stirring occasionally until beef is tender and legumes are cooked through.
05 - Add chopped parsley, cilantro, dill, and chives to the soup. Simmer uncovered for 10 more 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 minute more. Remove from heat.
07 - Ladle soup into bowls. Swirl 1 to 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 -
  • It turns a handful of humble ingredients into something that tastes like you spent all day in the kitchen.
  • The fresh herbs add a brightness that cuts through the richness, making every spoonful feel balanced and alive.
  • Leftovers get even better as the barley soaks up the broth and the flavors deepen overnight.
  • That mint-fried onion garnish is the kind of finishing touch that makes people ask for the recipe before they even finish their bowl.
02 -
  • Soaking the beans overnight is non-negotiable, or they'll stay hard and chewy no matter how long you simmer the soup.
  • Don't add the fresh herbs too early or they'll turn muddy and lose their vibrant color and flavor.
  • If your soup looks too thick after sitting, just add a splash of stock or water when reheating, as the barley keeps absorbing liquid even after cooking.
03 -
  • Always brown the beef in batches if your pot isn't huge, or the meat will steam instead of sear and you'll lose that caramelized flavor.
  • Fry the onions low and slow for the garnish, rushing them on high heat will burn the mint and turn the butter bitter.
  • Taste the soup after adding the herbs and before serving, because the fresh greens can mellow the salt and you might need to adjust.
Go Back