Persian Lamb and Barley Soup (Halim Bademjan)

For the Soup

700 g lamb shoulder, cut into chunks

½ cup pearl barley, rinsed

2 large eggplants, peeled and chopped

1 large onion, diced

4 cloves garlic, minced

8 cups beef or chicken broth

1 tsp ground turmeric

Salt & black pepper to taste

2 tbsp olive oil

For Garnish

1 cup plain yogurt (Greek or strained), mixed with a pinch of saffron

1 small onion, thinly sliced and fried until golden

Dried mint, crushed

Sear the Lamb

In a large pot, heat olive oil over medium-high. Add lamb and brown on all sides. Remove and set aside.

Sauté Aromatics

In the same pot, sauté diced onion and garlic until translucent. Stir in turmeric.

Build the Base

Return lamb to the pot. Add barley, chopped eggplant, and broth. Season with salt and pepper.

Simmer

Bring to a boil, then reduce heat to low. Cover and simmer for 2 to 2½ hours until the meat and barley are very tender. Stir occasionally and skim foam if needed.

Mash and Thicken

Use a potato masher or immersion blender to mash part of the soup for a thicker texture while leaving chunks for rustic feel.

Garnish & Serve

Ladle into bowls and top with saffron yogurt, fried onions, and a sprinkle of crushed dried mint.

Serving Tip

Serve with warm flatbread or Persian lavash for dipping. This dish is often enjoyed during Ramadan or winter gatherings.

Print Options:

Persian Lamb and Barley Soup (Halim Bademjan)