Advieh Kabab

Grilled Beef Kebabs with Persian Spices

This is a recipe inspired by Persian flavours and one I developed by throwing various things together as a marinade for some cubed rump steak. With echoes of the Levantine shawarma, by using the Persian mixed spice advieh (a mix of nutmeg, rose petals, cardamom, cumin, black pepper, coriander, cinnamon), this kabab will not disappoint. You can use lamb or chicken as an alternative and you can cook it under your grill as opposed to on a BBQ.

The marinade combines yoghurt, garlic, olive oil, onion, lime juice, advieh, saffron, turmeric, sumac and chilli sauce. The meat is marinated for a minimum of 12 hrs to let the flavours fully intensify and be absorbed into the meat. You can get your hands on saffron from most supermarkets and advieh can be bought from most Middle-Eastern food shops – I buy mine online from Freshly Spiced on  Etsy. 

I serve this kabab as pictured with flatbreads filled with the meat; lettuce; chopped tomatoes with Thai basil; chopped onion and parsley; pickled chillies; bbq/grilled peppers; and a dollop of Greek yoghurt mixed with dried mint, Aleppo pepper, garlic, a squeeze of lime and a little sea salt. On the side we have home-made fried chips and bbq corn-on-the-cob with a butter, chilli and chive drizzle.


Advieh Kabab

Grilled Beef Kebabs with Persian Spices
Prep Time15 mins
Cook Time20 mins
(Marinating Time)12 hrs
Total Time12 hrs 35 mins
Course: Main Course
Cuisine: Iranian, Middle-Eastern, Persian
Keyword: advieh, bbq, kebabs
Servings: 4
Author: Mersedeh Prewer

Ingredients

  • 1 - 1.2 kg cubed lamb or beef (I've used beef rump steak)

Marinade

  • 1 large brown onion
  • 3 cloves garlic
  • 2 tbsp olive oil
  • Juice of 1 lime
  • 1 tbsp Greek yoghurt
  • 1/8 tsp ground saffron (bloomed in 50 ml of water)
  • 1 tbsp advieh
  • 1/2 tsp turmeric
  • 1 tbsp chilli sauce ( I use habanero)
  • Salt and Pepper (to taste)

To baste while cooking

  • 2 tbsp butter (melted)

Instructions

  • Place the beef (or any other cubed meat you fancy) into a large bowl or tupperware box.
  • Place all the ingredients for the marinade in a blender and blitz until all the onion and garlic is blended. Pour over the meat and rub in until evenly coated. Cover and place in the fridge to marinate for a minimum of 12 hrs.
  • Remove the meat from the fridge about 30 mins before cooking to bring to room temperature.
  • Divide the meat on to about 4 skewers and cook on your BBQ or under your grill (on the highest setting). Baste with the melted butter, turning the skewers until the meat is a little charred. It takes roughly 15 to 25 minutes on a bbq (depending on how hot your bbq is).
  • For serving inspiration either serve alongside rice and grilled tomatoes or with flatbreads; lettuce; chopped tomatoes with Thai basil; chopped onion and parsley; pickled chillies; bbq/grilled peppers; Greek yoghurt mixed with dried mint, Aleppo pepper, garlic and a little sea salt; chips; and bbq corn with a butter, chilli and chive drizzle.

Summer Kuku served with a Pea, Mint and Feta Dip

Kale and red pepper kuku with a pea, mint & feta dip

This recipe is pure summer on a plate! A light and easy meal – I often cook it the night before we want to eat it and store it in the fridge. It can be eaten warm or cold and it is a great way to get a hit of goodness into you.

Kuku (also spelled ‘kookoo’) is an egg-based, vegetarian dish from Iran made with beaten eggs, folding in various ingredients. It is similar to the Italian frittata, the French quiche or an open-faced omelette, but it typically has more vegetables than its Western counterparts. It is served either hot or cold as a starter, side dish or a main course, and is accompanied with bread and either yogurt, salad and / or rice. The two most well known kuku recipes are Kuku Sabzi (made with herbs and barberries and / or walnuts); and Kuku Sibzamini (made with potatoes). Ultimately, you can make kuku with any vegetables you like.

This kuku recipe materialised after an Oddbox delivery. Oddbox is a wonderful company that rescues surplus or imperfect vegetables and fruit, which would otherwise not make it to the shopper, and offers it by way of a home delivery subscription services. My medium-sized box of delights is delivered fortnightly. It’s a fantastic initiative that helps me to eat more vegetables and fruit, while helping to save our planet. It is also been great for challenging my recipe ideas as sometimes I can fall into the routine of buying the same ingredients and cooking the same recipes. 

One of my Oddbox deliveries had some kale and red peppers, which lead me down the path of experimenting with the medium of kuku. Kale has become very popular in the UK due to the health benefits. Our supermarkets are always well-stocked with kale and red peppers, potatoes and red onions – the vegetables used to cook this dish. I use garlic, smoked paprika and chillies for the aromatic notes, which results in a smoky and gently warming feel to eating this even when eaten cold.

Traditionally kuku is fried and flipped over to brown on the other side, but I prefer to oven bake mine so the recipe below is geared towards baking but feel free to fry it if you prefer, either omelette-style or like fritters.

The beauty of kuku is that you can make a batch one evening and have it as a quick lunch on your working days. It is also a well-loved addition to a mezze-style meal or served with bowls filled with lots of antipasti (as pictured) in my family.

I have paired this kuku recipe with a pea, mint and feta dip, making the overall experience fresh, light and summery.


Summer Kuku served with a Pea and Mint Dip

Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: lunch, Main Course
Cuisine: Fusion, Iranian, Persian
Keyword: frittata, kookoo, light lunch, mezze
Servings: 2 (to 4 people)
Author: Mersedeh Prewer

Ingredients

Kuku

  • 2 tbsp olive oil (and a little to grease your tin)
  • 200 g potatoes (diced into 1 cm cubes)
  • 1 medium / large red onion (finely diced)
  • 1 red pepper (medium diced)
  • 75 g kale (removed from stalks, washed and roughly chopped)
  • 2 cloves garlic (crushed)
  • 1 tbsp tomatoe purée (dissolved in 100ml of water)
  • 1 tsp smoked paprika
  • 1 small red chilli (minced)
  • 6 large free range eggs (cracked and beaten in a bowl)
  • Salt and pepper (to taste)

Pea and mint dip

  • 2 cups peas (frozen is fine - blanch them in boiling water before blending into the dip)
  • 1 clove garlic
  • 40 g feta
  • 2 tbsp olive oil (plus extra to drizzle on top)
  • 10 leaves fresh mint (plus extra to chop and garnish the dip with)
  • Salt and Pepper (to taste)

Instructions

  • Pre-heat the oven to 160°C (fan) / 180°C (conventional) / Gas Mark 4.
  • Take a cake tin (20 cm diameter) (preferably one without a loose base as the egg is likely to seep out unless you properly cover the gaps with baking paper). Grease and line the tin with baking paper. Place the tin in the oven to heat up.
  • Take a frying pan, place on a medium / high heat and add 2 tbsp of oil.
  • Add the potatoes and cook until the potatoes start to turn golden and little crispy.
  • Add the peppers and onions and cook until they soften.
  • Add the garlic, smoked paprika, chilli and stir until evenly distributed.
  • Add the tomato purée and water to the mixture.
  • Then add the kale and cook until wilted and the mixture has little or no liquid. then turn off the heat and let cool for 10 mins.
  • Take the beaten egg mixture and add the vegetable mixture and stir. Season with salt and pepper.
  • Remove the tin from the oven and pour the mixture in. Then place in the oven to cook for about 30 to 40 mins (or until a knife poked into the middle of the kuku comes out clean)
  • To make the dip, blend all the dip ingredients in a food processor and pour into a serving bowl. Feel free to adjust seasoning and lemon juice to taste. Scatter a little finely chopped mint on top and drizzle with a little olive oil.
  • Serve the kuku warm or cold with the dip, flatbreads and other antipasti type dishes or as part of a mezze-style meal.

Jujeh Kabab

Persian Chicken Kebabs with Saffron and Lemon

It’s fair to say that kebabs are probably my favourite dish in any cuisine. Whether it is the array of grilled meats from my own culture, ordering the mixed grill from a favourite Indian, Turkish or Lebanese restaurant; eating souvlaki in Greece; or asking for a doner after a few beverages while my friends ask for a pitta bread with hummus and chips. Basically, I love grilled meat!

My particular favourite is a chicken kebab and we Persians do an excellent job with our offering – Jujeh Kabab.  Our version consists of grilled chunks of chicken, with or without bone, commonly marinated in onion, lemon juice and saffron. Often served on chelo rice or wrapped in lavash bread (a paper thin flatbread). Other optional components include grilled tomatoes, green chilli peppers, fresh lemons or limes, yoghurt and fresh herbs (as pictured in my spread below).

I love this part of Iranian cuisine for many reasons over and beyond the satisfaction it gives me when I eat them. Kababs signal the Summer with family parties (‘mehmoonis’) moving outside into gardens with us all soaking up the sun (or sheltering from the rain) and eating delicious appetisers while the meat cooks on our bbqs.

They represent my father’s favourite dish, particularly koobideh (the minced lamb kofte kababs cooked on long metal skewers). My father is no longer with us but when I think of him a lot of my memories are of him fanning the flames of the bbq getting it to the perfect heat for the kababs my mother had prepared for our guests, drinking shots of vodka and laughing with all the other men huddled round the epicentre of meat grilling – the mangal.

They represent the Iranian weddings I have been to and also all the wonderful Persian restaurants in or around London I have been lucky enough to have eaten at.

And of course they represent Iran. My travels around Iran with my maman over 20 years ago saw me eat a lot of grilled meat – dare I say it, but I nearly contemplated going vegetarian (for about 2 seconds) because of the amount of meat I consumed in a month!

I set out below my trusted recipe for Jujeh Kabab. Mine differs to my my mother’s by using yoghurt, a little turmeric and tomato purée.  My mother is a pure saffron, lemon and onion lady but my view is that the yoghurt creates a buttermilk effect when mixed with all the ingredients allowing for a tender yet juicer kabab. This recipe does not need to only appear in the summer, when I have a jujeh craving I just cook mine under a grill or on a griddle pan.

Serve with Chelo or lavash bread, Salad Shirazi (or any other salad you fancy), fresh herbs (Persian-style), Maast o Moosir, grilled tomatoes and green chilli peppers and / or  Torshi.


Jujeh Kabab

Persian Chicken Kebabs with Saffron and Lemon
Prep Time15 mins
Cook Time25 mins
Marinating Time - 12 hrs plus12 hrs
Total Time40 mins
Course: Main Course
Cuisine: Iranian, Persian
Keyword: joojeh, kabab, kebabs
Servings: 4
Author: Mersedeh Prewer

Ingredients

  • 4 to 5 large skinless chicken breasts (or approximately 1.2 kg)
  • 1 large brown onion (finely sliced)
  • 1 tbsp tomato purée
  • 5 tbsp  Greek yoghurt
  • 2 tbsp olive oil
  • 1/2 tsp turmeric
  • 1/4 tsp ground saffron  (bloomed in 50ml water)
  • Juice from a whole large lemon
  • Salt and Pepper (to season)
  • 1 large garlic clove (crushed or minced)
  • 1 to 2 tbsp butter (Melted - to baste the chicken while cooking)

Instructions

  • Chop your chicken into chunks (fairly large as they will shrink when cooking).
  • Put the chicken pieces into a bowl and then add all the ingredients except the butter and massage into the chicken until all the marinade is mixed in and evenly distributed amongst the chicken pieces. It will be a yellow/orange colour. Cover and leave in the fridge for the flavours to develop for a minimum of 12 hrs. Take the chicken out of the fridge about 30 mins before you want to cook to bring up to room temperature.
  • When you are ready to cook the chicken (either on your bbq or under the grill on the highest setting), divide the chicken on to about 4 skewers and cook, basting with the butter and turning the skewers until the chicken is a little charred. It takes roughly 15 to 25 minutes on a bbq (depending on how hot your bbq is).
  • Serve alongside Chelo or lavash bread, Salad Shirazi (or any other salad you fancy), fresh herbs (Persian-style), Maast o Moosir, grilled tomatoes and / or  Torshi.

 

Spicy Halloumi Pasties served with Borani Esfenaj

Spicy halloumi handmade pies served with a spinach and yoghurt dip

Borani Esfenaj is a delicious Persian dip made simply with yoghurt and spinach and flavoured with garlic, a little lemon or lime juice and some salt and pepper.

I have fond memories of this dip as my khaleh (maternal aunt) would make it regularly when I was a child. This dish and Nargessi (a Persian breakfast / brunch dish made with garlicky spinach and eggs) are the reasons I love spinach so much. Spinach cooked with lots of garlic is a perfect combination and, with the addition of thick creamy yoghurt, makes this dip a lovely addition to a table full of appetisers for your guests to dip in and out of or a mezze-style offering. 

Borani Esfenaj can either be made with frozen or fresh spinach. If you are making it with frozen spinach use 500g for the recipe below. Using frozen spinach creates a creamier dip and is perfect if you are serving it alongside crisps or other crudites for people to dip in and out of.  If you are serving it as part of a meal, as in this recipe, then the chunkier dip with fresh spinach works well both in texture and aesthetics.

For the purposes of my recipe offering to you, I have paired the borani with some spicy halloumi pasties. The use of pre-made shortcrust pastry makes this a really simple meal to knock up but with maximum taste. The feel of this meal is very much Mediterranean-inspired and we happily eat this in the warmer seasons for either lunch or dinner. The pasties fare well eaten cold and we often eat the leftovers for our packed lunches on ensuing work days.

The recipe below yields about 8 pasties which, depending on your appetite, could feed between 4 and 8 people with 2 to 4 tablespoons of the borani each. I love serving these two dishes with pickles, olives or salad-type ingredients to pick at too. I have separated the two recipes below in case you want to prepare one of the dishes only and for ease of reference.  If you want some extra carbs with this dish, then roasted sweet potato wedges work really well and can be dipped into the borani as well.

I like to make the borani the day before so the flavours can intensify. The pasties can also be made in advance and reheated in the oven. 


Spicy Halloumi Pasties

Prep Time15 mins
Cook Time1 hr 15 mins
Cooling time for pasty filling1 hr
Total Time2 hrs 30 mins
Course: Main Course
Cuisine: Fusion, Mediterranean
Keyword: halloumi, pasties, vegetarian
Servings: 8 medium sized pasties
Author: Mersedeh Prewer

Ingredients

Spicy Halloumi Pasties

  • 2 tbsp olive oil
  • 2 medium potatoes (about 250 g - peeled and medium diced)
  • 2 large cloves garlic (crushed or minced)
  • 1 medium red onion (finely diced)
  • 1 green pepper (medium diced)
  • 1 tsp turmeric
  • 1 tsp dried orgeano
  • 2 tbsp biber salçası (Turkish tomato and red pepper paste)
  • 200 ml water
  • 1 tbsp balsamic vinegar
  • 40 g fresh coriander (chopped finely including stalks)
  • 250 g halloumi (chopped into 1 cm chunks)
  • Salt and Pepper (to taste)
  • 2 packs pre-rolled shortcrust pastry (2 x 320g sheets)
  • 1 egg (beaten)
  • A mix of nigella and sesame seeds to sprinkle on top of the pasties

Instructions

  • Take a large frying pan, add the olive oil and place on a medium heat. Add the chopped potatoes and cook until they start to crisp, stirring occasionally.
  • Add the garlic and stir until the aroma is released. Then add the onions and green pepper and cook until softened. Stir in the turmeric and oregano.
  • Then add the biber salçası, water and balsamic vinegar and stir. Then add the chopped coriander and stir until the water has been absorbed into the mixture. Turn off the heat and leave to cool. Once cooled, add the chopped halloumi and season to taste with salt and pepper.
  • While your pasty mixture is cooling, take your pre-rolled pastry out of the fridge and leave (as per packet instructions) at room temperature for approximately 45 mins.
  • Preheat the oven to 200°C (180°C in a fan oven)/ Gas mark 6. Unroll your pastry and using a small side plate or pastry cutter 5 inches in diameter cut 8 discs. You may need to take remaining pastry and roll to make further discs.
  • Place 1/8th of the filling on one side of one of the circles. Brush the edge of half the circle with beaten egg, then fold over the other half to make a D shape. Crimp the edge using a fork or the back of a knife. Then gently push the tips towards each other to create more of a crescent shape. Make a hole in the top to allow some air to escape and place on a lined baking tray. Repeat with the other 7 circles. Brush with the beaten egg, sprinkle with nigella and sesame seeds and bake on a baking tray for 30 to 40 minutes or until they are golden.
  • Leave to stand for 10 minutes before eating. Serve with the Borani Esfenaj and other mezze-style dishes.

Borani Esfenaj

Persian spinach and yoghurt dip
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetiser
Cuisine: Iranian, Persian
Keyword: dip
Servings: 4 (to 8)
Author: Mersedeh Prewer

Ingredients

  • 1 tbsp olive oil
  • 4 large cloves garlic (crushed or minced)
  • 400 g baby spinach (roughly chopped)
  • 500 g Greek Yoghurt
  • Juice of half a lime
  • Salt and Pepper (to taste)
  • Drizzle of olive oil and nigella seeds for topping / garnish

Instructions

  • Take a large frying pan, add the olive oil and place on a medium heat. After a minute add the garlic and stir untill the aromas are released. Then add the spinach and stir until wilted and it is coated in the garlic infused olive oil. Remove from the heat and place the spinach in a colander over a bowl to drain excess liquid and to cool. Allow all the excess water to run out, pressing it with the back of a spoon or underside of a ladle will help force excess water out of the spinach through the colander.
  • Place the spinach in a serving bowl, add the Greek yoghurt and mix. Add the juice of half a lime and season with salt and pepper.
  • Drizzle a little olive oil on top of the borani and sprinkle some nigella seeds as a garnish. Serve with the spicy halloumi pasties or as an appetiser or as part of a mezze-style spread with flat-breads (or anything else you want to dip into it).

 

 

 

 

 

 

 

Kotlet

Persian lamb patties

Kotlet is a Persian dish made with ground lamb or beef, potato, onion, mixed with turmeric and eggs and fried in a pan. It originates from the word “cutlet” meaning a flat-shaped patty made with ground meat. I have many wonderful memories about this perfect little Persian meat patty and it is probably in my Top 10 of favourite dishes. 

My maman is considered to be the best kotlet maker in our family (I mean the world). From as far back as I can remember, I have memories of her shaping the kotlet in her little hands and frying them on her stove. From the 80’s to present day, those memories are twinned with flash-backs of her various hair-styles. My favourite being the classic 80’s perm in the picture below.

The aroma of the kotlet cooking permeated through the house and bent my sister, father and me to its will. We had to get our hands on at least one of those patties even though my maman was cooking them for a family party (‘mehmooni’) with every single one potentially accounted for. It was a good day (for us) if she was having a clumsy day and a few of the kotlet broke into pieces while she was cooking them. This meant we were legitimately allowed to eat them before the guests arrived, as they had not met the mehmooni standard. But for those times the kotlet Gods were on her side and every patty was perfect, we had to get into stealth mode to try and snaffle one away from the tray they were cooling on.

‘Operation Kotlet’ would begin with each of us waiting for her to be distracted so we could get our prize. Throughout the day she would see her slowly depleting pile of kotlet and would demand which of us had eaten them. I, being the youngest, was the least adept at lying and mostly got the blame. My dad was such a smooth operator that even I believed I had probably eaten his share.

It is now my turn to take the baton and continue the skill of making kotlet but, as with every recipe that is handed down the generations, with the addition of a few personal touches to make this recipe my own. The core ingredients are simple: lamb mince, potato, onion, egg and turmeric. My recipe tweaks include a little garlic and smoked paprika. The resulting kotlet are equally delicious but with a little smokiness to them.

The key to cooking the kotlet is to fry them slowly on a medium / low heat in enough oil for them to be submerged to the edge of the kotlet but not completely under the oil. Also the width of the kotlet is important, too thick –  they end up undercooked. The perfect thickness for your kotlet is about 1 cm, oval in shape, approximately 5 cm in width and 10 cm in length (about the length of a palm). While shaping them, ensure you wet your hands which helps to prevent the kotlet from sticking to your hands.

Traditionally, we serve the kotlet warm and usually as an appetiser or part of main meal. We eat our kotlet as sandwich fillers with warm pitta bread or a crusty baguette, Maast-o-Khiar (Persian yoghurt, cucumber and mint dip), fresh crisp lettuce, pickled dill gherkins and fresh tomatoes. My sister and I are also partial to ketchup with our kotlet stuffed in some bread with fresh herbs like tarragon, mint and / or coriander.


Kotlet

Persian lamb patties
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Appetiser, Main Course
Cuisine: Iranian, Persian
Keyword: cutlet, lamb, potatoes
Servings: 20 kotlet
Author: Mersedeh Prewer

Ingredients

  • 1 cup vegetable oil (for frying the kotlet - you can fry with less oil and then finish off cooking in the oven if you would prefer)
  • 500 g potatoes (Maris Piper is the best) (peeled, boiled and mashed / grated with the fine side of a box grater)
  • 500 g minced lamb (minced leg of lamb no more than 20% fat is the best for kotlet)
  • 1 onion (grated)
  • 1 medium free range egg
  • 2 cloves garlic (crushed)
  • 1 tsp turmeric
  • 1 tsp smoked paprika
  • Salt and pepper (to taste)

Instructions

  • Take a saucepan and boil the peeled potatoes until fully cooked. Then mash or grate with the fine side of a box grater or equivalent.
  • Grate the onion. Squeeze as much liquid out of the grated onion as you can, otherwise it will make the kotlet fall apart while it is cooking.
  • Mix the grated onion and potato with the minced lamb. Add the egg, spices and seasoning and using your hand, mix everything until well combined. The mixture will be sticky.
  • Take a large frying pan and pour enough oil in so that it comes to the edge of the kotlet when frying them. Place the pan over a medium / low heat. The frying pan will need to gently heat up for approximately 10 minutes. Cook the kotlet in batches to avoid overcrowding the pan and undercooking the patties.
  • Wet your hands and take about a golf ball amount of the kotlet mixture, form into an oval and fry it in the oil on each side until it turns a dark brown colour. During the frying process prick some small holes into the middle of the kotlet using a fork to allow the hot oil to penetrate through and cook the kotlet properly.
  • Serve warm or cold with bread, yoghurt (or ketchup), salad and / or fresh herbs.

Soupe Jo

Persian cream of barley soup with shredded chicken

This soup is my medicine. When I am feeling under the weather or need a hug in food form, this is what I cook. Many Iranians are more familiar with our turnip soup for illnesses (Ash-e Shalgham) but for me it will always be our version of the classic concept of chicken soup that I turn to when in need. Creamy, hearty and comforting which is the prerequisite for a medicinal chicken soup – am I right? 

I was introduced to this soup during a visit to a ‘Khaleh’ (Persian name for aunt on your mother’s side – ‘Ammeh’ for your dad’s side), who lived in Bognor Regis, a town and seaside resort in West Sussex, on the south coast of England. I loved visiting her for two main reasons: the first being that she lived beside the seaside (where the brass bands play ‘Tiddely-om-pom-pom!‘); and the second being this soup, which she would cook for me as she knew I loved it. In Farsi ‘Jo’ (pronounced ‘joh’) means barley – we like to keep our dish names simple.

This soup is super easy to cook. Unlike most our recipes, it does not include turmeric or saffron. The ingredients, as you can see below, can be easily sourced from most local supermarkets. If you are not a fan of coriander, then replace with parsley, which is the herb more commonly used in this recipe.

You can convert this into a vegetarian recipe by using vegetable stock and using mushrooms as an alternative to the chicken. I recommend frying the mushrooms in a little butter and garlic and then adding them to the soup for the last 10 mins of simmering and before serving. 

Traditionally this soup is thickened with a bechamel, which I feel is unnecessary and makes the soup too thick and gloopy. With the availability of the handy stick-blender you don’t need to use a bechamel and can thicken the soup by blending a little bit of it. Also cream makes for a luxurious addition to the soup so my variations to the traditional recipe actually results in a velvety and lighter soup. It is such a  hearty soup you don’t need to have bread with it but do feel free to have a buttered crusty roll or whatever you fancy to dip into the soup.


Soupe Jo

Persian cream of barley soup with shredded chicken
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: lunch, Main Course, Soup
Cuisine: Iranian, Persian
Keyword: chicken soup
Servings: 6
Author: Mersedeh Prewer

Ingredients

  • 2 tbsp olive oil
  • 1 onion or medium leek (finely diced)
  • 3 cloves garlic (crushed or minced)
  • 2 celery sticks (finely diced)
  • 1 large carrot (or 2 medium carrots grated)
  • 200 g pearl barley (washed and then soaked in cold water for a minimum of 1 hr)
  • 2 Bay leaves
  • 1.8 litres chicken stock
  • 2 chicken breasts
  • Juice of 1 lemon
  • 3 tbsp single cream
  • Small bunch of fresh coriander (finely chopped)
  • Salt and pepper (to taste)

Instructions

  • Take a large stock pot or saucepan and place on a medium / high heat. Add the olive oil and follow with the onion and cook until it turns golden.
  • Add garlic, the celery and 1/2 the grated carrot to the pan and stir. Cook for 5 mins, stirring occasionally to ensure it doesn't stick to the pan.
  • Drain the pearl barley and add to the pan with the bay leaves and the stock. Bring to the boil and then lower the heat to allow the soup to simmer.
  • Add the chicken breast to the soup and place a lid on the pan. Poach for approximately 15 mins, or until the juices run clear in the thickest part of the breast. Remove the chicken breasts from the soup and set aside to cool. Once cooled, shred the chicken and put to one side.
  • Add the juice of a lemon to the soup and leave to simmer for a further 30 mins or until the pearl barley has cooked with the lid of the pan partially off. Check and stir the soup on occasion.
  • Take a stick-blender and blend a little of the soup on one side of the pan to thicken. Then add the cream, the shredded chicken breast, the remaining grated carrot, the chopped fresh coriander and season to taste. Simmer the soup for a few minutes to ensure the shredded chicken is warmed through.
  • Ladle into bowls and drizzle with a little more cream, chopped fresh coriander and olive oil to serve.