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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