This hearty vegetarian dish is definitely a new favorite. It was creamy, healthy, and fresh. Easily made in a pressure cooker (or Instant Pot) too.

The original recipe notes that this dish is a combination of two classic Persian soups- lentil and barley. Traditionally, dried limes are incorporated but this version uses “easier-to-find” fresh limes instead. The lime juice added brightness and tanginess to the finished dish.

The recipe was adapted from Milk Street Fast and Slow, inspired by a recipe in “Bottom of the Pot” by Naz Deravian, contributed by Julia Rackow. I modified the method and proportions. We omitted the optional yogurt topping and ate it with warm naan and green salad on the side. Full-flavored and fabulous.

Yield: Serves 8

  • 4 T extra-virgin olive oil, plus more to serve
  • 2 medium yellow onions, chopped
  • 12 large garlic cloves, chopped
  • 4 medium carrots, peeled, quartered lengthwise and sliced 1/2-inch thick
  • 4 T tomato paste
  • 8 bay leaves
  • Kosher salt and freshly ground black pepper
  • 1 1/2 cups pearled barley (see Note)
  • 1 cup brown or green lentils
  • 3 quarts low-sodium vegetable broth (I used 1 quart of homemade stock and 2 quarts of chicken stock)
  • freshly squeezed juice from 2 large limes
  • 8 cups lightly packed baby spinach, chopped
  • 2 cups lightly packed fresh cilantro, chopped
  • plain yogurt, for serving, optional
  • lime wedges, for serving, optional
  • warm naan, for serving, optional
  1. Put an 8-quart pressure cooker on the stove over medium heat (on an Instant Pot, select High Sauté).
  2. Add the oil and heat until shimmering.
  3. Add the onion, garlic, carrots, tomato paste, bay leaves and 2 teaspoons of salt. Cook, stirring occasionally, until the vegetables begin to brown, about 5 minutes.
  4. Stir in the barley, lentils, and stock/broth, scraping up any browned bits, then distribute in an even layer.
  5. Place the lid on the pressure cooker and lock into place. (On an Instant Pot: Press Cancel, lock the lid in place and move the pressure valve to Sealing; Select Pressure Cook or Manual.)
  6. Bring the pressure level to high over high heat. Once pressure level is achieved, set the cooking time to 15 minutes.
  7. When the pressure cooking is complete, quick-release the steam by moving the pressure valve to vent. Carefully open the pot.
  8. Remove and discard the bay leaves.
  9. Stir in the lime juice, spinach, and cilantro. Taste and season with salt and pepper.
  10. Serve with a dollop of yogurt, drizzled with oil, and with lime wedges and warm flatbread on the side, as desired.

Note:

Don’t use hulled barley instead of pearled barley. Hulled barley has had its inedible outer hull removed but retains its bran. Pearled barley, on the other hand, has been polished to remove the bran, which makes it quicker to tenderize; in this recipe, it cooks at the same rate as the lentils.