Persian Creamy Barley Soup Recipe

Creamy Barley Soup

Soup plays a critical role in Persian cuisine’s appetizer section. Persian Creamy Barley Soup is the most common type of soup that is served before the main course, especially in the regions with a cold climate. In the north-west of Iran, in Azerbaijan provinces especially, you can always find soup as an appetizer in restaurants. Iranians make two types of barley soup. The most traditional model is made with saffron, and they call it Soup-e-Jo e Zafrani. The second type which does not have much age and we are going to discuss in this post is Persian Creamy  Barley Soup(soup e Joe Khameyi, سوپ خامه ایی). This type is made with cream or milk or both of them, and it is more common in Fast food restaurants. At the most classical restaurants in Iran, you can find both types of soup as an appetizer before Chelow Kabab.

Different types of Persian Creamy Barely soup:

Barley soup has two main varieties in Persian cuisine; saffron and creamy. The essential difference between these two types is the secondary ingredients. One includes saffron, and the other one comprises cream, or milk, or sometimes both. Creamy barley soup can consist of different components such as mushroom, carrot, o other grains. The elements can make different types of creamy soup. However, in this article, we are going to describe the one model which is very similar to the typical soup e jo.

Important Nutrition Facts:

100 gr of creamy barley soup (about a cup) has 176 kcal. It contains 14.52gr carbohydrates, 4.28gr protein and 7.26gr fat. Moreover, it includes 11mg vitamin B4, 0.90mg vitamin C, 0.39mg vitamin E and many other essential vitamins, such as vitamin A, B3, D. Furthermore, it has 56.90 mg calcium, 169.71mg potassium, 60.35 mg sodium, 85.90 mg phosphor, and 23.98mg magnesium. It also includes many other essential minerals required for the body. It is a light dish mostly full of carbohydrates and vitamin Bs.

Vegetarian tips:

Persian soups usually have vegetable sources for their ingredients.

Persian Creamy Barley Soup is a vegetarian dish from Persian cuisine. However, since it has different diaries inside it, such as milk, cream, and butter, vegans should apply some changes to the ingredients and recipe if they want to cook and eat this food confidently. Nevertheless, the taste can be very different if it is made with vegetable diaries.

Serving Style of Persian Creamy Barely Soup:

Iranians usually serve soups as an appetizer before main courses. However, in regular daily diets, many people use them as dinner or lunch, too. Cream of Barley soup usually is served as an appetizer before Chelow Kabab in classic restaurants. Moreover, it is used as an appetizer in fast-food restaurants, before Pizza or Sandwiches. In some modern restaurants, a dish of crunch pieces of bread such as toast is served next to the soup. In Tabriz the original place of this food, they usually use pepper or sumac as a topping. These spices, help to ease the digest and make a better appearance for food. Usually containers of lemon juice, pepper and salt are prepared next to Persian soups, to help eaters adjust the taste to their liking.

What are the ingredients of Persian Creamy Barely Soup?

The main ingredient of this soup, as it is clear, is barley. Moreover, for a delicious Persian soup, you always need chicken stock. Another main ingredient in this food is milk. You need butter and cream, too. If you can find thicker creams like Persian creams, that would be the best. You also need some flour to thicken the soup. Carrots are other ingredients that you need to make this soup. For enhance the taste, we require Chopped parsley, salt and pepper. Moreover, you can use the chopped parsley as and pepper as a topping. You can also prepare some nutmegs and fresh lemons if you like to add to the taste.

How to cook Cream of Barely Soup?

To cook Cream of Barely soup, first, you need to soak the barley a night before. Then, cook the barley with some chicken stock and butter. You should prepare the barley until it completely softens. Next, pour some milk to a pot and flour to it to make a thicker liquid. If there were any flour bullets left in the juice, sift the mixture. Add butter and some more milk to the sauce and then add the barely. Shred the onions and then wash and rinse them several times. This task is essential since if you don’t wash the carrots, they may create an orange colour in the soup, but we want it white! Add the carrots and some more chicken stock. Then let the soup cook until it boils. In the end, add salt, pepper and lemon juice and adjust the taste to your favour. Finally, add chopped parsley and turn off the heat.


This recipe is adequate for four people. The preparation time is about 30 minutes, and the cooking time is about 1 hour.

Persian Creamy Barley Soup

Cream of Barley soup is a member of Persian soups which are served as an appetizer in cold regions, and mostly before Chelow Kabab.
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Course: Appetizer
Cuisine: Persian
Keyword: Persian Creamy Barley Soup
Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 4 people
Calories: 176kcal


  • 4 cups of milk
  • 2 cups of chicken stock
  • 1 small carrot
  • 1 tablespoon flour
  • 1 oz butter
  • oz cream
  • 2 tablespoon chopped parsley
  • ¼ teaspoon salt
  • ¼ teaspoon Pepper
  • Lemon juice to your liking


  • Soak the barley for 24 hours.
  • Cook the barley with 1 cup of chicken stock and ½ oz butter.
  • Pour half of the milk into a pot and flour to it.
  • Shred the carrots and wash and rinse them several times to avoid an orange colour in the final dish.
  • Add rest of butter and milk to the mixture of flour and milk.
  • Add the softened barley to the mix.
  • Add carrots and the rest of the chicken stock.
  • Add spices and lemon juice and let the soup cook for about 45 minutes (until it boils)
  • Finally, add parsley and turn off the heat.


Uniqop’s Advice:

  • You can use some extra chopped parsley and sumac or pepper as topping.
  • Serving some crunch toasts next to the soup can make a delicious brunch meal out of it.
  • For a more delicious soup, use fatty milk and cream.
  • You can soak the barley for less than 24 hours, but it may take more time to cook then.
  • Sift the shredded and washed carrots to wash away the orange color.


Serving: 100g | Calories: 176kcal | Carbohydrates: 14.52g | Protein: 4.28g | Fat: 7.26g | Sodium: 60.35mg | Potassium: 169.71mg | Vitamin C: 0.9mg | Calcium: 56.9mg

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