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Ash-e Jo
Persian Barley Soup
A hearty and warming Persian barley soup, packed with tender barley, protein-rich beans, and vibrant greens. Traditionally enjoyed during cooler months, this thick soup is incredibly satisfying.
ð§ ææ
- 150 g Pearl barley
- 100 g Chickpeas
- 100 g Brown or green lentils
- 2 cups Mixed fresh greens(Such as spinach, kale, chard, or parsley, finely chopped.)
- 100 ml Kashk(A fermented whey product, essential for authentic flavor. Available at Middle Eastern grocery stores or online. Can be substituted with a mixture of plain yogurt and a pinch of salt if unavailable, though the flavor will differ.)
- 2 liters Water or vegetable broth(Adjust for desired soup consistency.)
- 1 medium Onion(Finely chopped)
- 3 cloves Garlic(Minced)
- 1 teaspoon Turmeric powder
- to taste Salt
- to taste Black pepper
- 2 tablespoons Dried mint(For garnish)
- 2 tablespoons Vegetable oil(For frying mint)
ðšâð³ äœãæ¹
- 1
Prepare the legumes: Rinse the pearl barley thoroughly. Drain the soaked chickpeas and rinse them. Rinse the lentils.
â±ïž 5 minutes - 2
Sauté aromatics: Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and turmeric powder, and cook for another minute until fragrant, being careful not to burn the garlic.
â±ïž 8 minutes - 3
Simmer the soup base: Add the rinsed barley, soaked chickpeas, rinsed lentils, and 2 liters of water (or broth) to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer gently for at least 1.5 to 2 hours, or until the barley, chickpeas, and lentils are tender and have started to break down. Stir occasionally to prevent sticking.
â±ïž 1.5 - 2 hours - 4
Add the greens: Once the grains and legumes are tender, stir in the finely chopped mixed greens. Continue to simmer, uncovered, for another 30 minutes, stirring frequently, until the greens are wilted and the soup has thickened to your desired consistency. If the soup becomes too thick, add a little more water or broth.
â±ïž 30 minutes - 5
Season and finish: Season the soup generously with salt and black pepper to taste. Stir in the kashk until well combined. If the kashk is very thick, you can whisk it with a little hot soup liquid before adding it to the pot to ensure it incorporates smoothly.
â±ïž 5 minutes - 6
Prepare the garnish: While the soup is finishing, heat the remaining 1 tablespoon of vegetable oil in a small frying pan over medium-low heat. Add the dried mint and sauté for about 30-60 seconds until fragrant. Be very careful not to burn the mint, as it can turn bitter quickly.
â±ïž 1 minute - 7
Serve: Ladle the hot Ash-e Jo into bowls. Drizzle generously with kashk and sprinkle with the fried mint. Serve immediately.
â±ïž 2 minutes
ð¡ ããã®ã³ã
- âFor a quicker prep time, you can use canned chickpeas and lentils, but ensure they are well-rinsed.
- âThe consistency of Ash-e Jo is a matter of preference; add more liquid if you prefer a thinner soup, or simmer longer uncovered for a thicker result.
- âKashk is a key ingredient that provides a unique tangy flavor. If you can't find it, a good quality plain Greek yogurt mixed with a little lemon juice can offer a similar tang, though the texture and depth of flavor will be different.
- âThis soup is even better the next day as the flavors meld together.
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- Add other legumes like kidney beans or black-eyed peas.
- Incorporate other herbs like cilantro or dill along with the greens.
- For a richer flavor, sauté some lamb or beef mince with the onions.
- A pinch of red pepper flakes can be added for a touch of heat.