Ash-e jo

Method

1. 1 Soak the barley grains and chickpeas for 8 hours, then drain.
2. 2 Sauté the onions and turmeric in butter, then add the barley and chickpeas and stir for 3 minutes.
3. 3 Pour in the chicken broth and cook for 55 minutes until the barley grains swell and the broth thickens.
4. 4 Add diced carrots and cook for another 15 minutes.
5. 5 Mix the fresh cream in the pan, don't heat it; heating will cause the cream to separate and the soup to become lumpy.
6. 6 Squeeze in some lemon juice, sprinkle with parsley, and serve hot.

With an appliance

• Pressure cooker 50 min

  Replace step 3: cook under high pressure for 20 minutes, then release the pressure naturally; the barley grains will expand more evenly.