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Persian Barley-Vegetable Soup from "Milk Street: Tuesday Night" by Christopher Kimball.
Photo: Connie Miller / Connie Miller

2/3 cup quick-cooking barley


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 quart low-sodium chicken broth

5 tablespoons chopped dried cranberries, divided

¼ cup sour cream, plus more to serve


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.


