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Persian · Soup
Persian Barley and Lamb Soup
A hearty main-course soup of lamb on the bone, chickpeas, beans, barley and lentils, finished with a fistful of fresh herbs and a crisp turmeric onion topping. Serve with flatbread.
- YieldServes 8
- Hands-on1 h
- Total11 h 18 min
- Difficulty
Ingredients
- 110 gdried chickpeas
- 105 gdried red kidney beans
- 750 glamb neck, with the bone, chopped into chunky pieces
- 2 Lwater
- 165 gpearl barley, rinsed
- 45 gbrown lentils, rinsed
- to tastesalt
- to tasteblack pepper
Herbs and greens
- ½ bunchflat-leaf parsley, chopped
- 1½ tbspcoriander leaves, chopped
- 60 ggarlic chives, chopped (spring onion greens work too)
- 30 gwatercress, chopped
Onion topping
- 20 gghee
- 1onion, large, halved and sliced
- 1 tspground turmeric
- 1 tspdried mint
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