Ash-e Jo
Barley Stew with Beans and Herbs
Ash-e jo is a thick Persian soup made of barley, lentils, chickpeas, and beans (white beans or small red kidney beans). The vegetables that are usually used in this soup are parsley, leeks, and cilantro. You can add some dill and spinach as well. Some people might like to add some meat to the stew too but this soup tastes much better without any added meat.
Ash-e Jo
Barley Stew with Beans and Herbs
Ingredients:
Serves 4-6
• 1 cup barley, soaked overnight
• 1/2 cup chickpeas, soaked overnight
• 1/2 cup beans (white beans or red kidney beans) soaked overnight.
• 1/2 cup lentils
• 1 cup chopped parsley
• 1 cup chopped leeks
• 1/2 cup chopped cilantro
• 1/2 cup chopped spinach, *optional
• 1/2 cup chopped dill *optiona
• Water
• Salt and pepper taste
Toppings:
• 1/2 cup liquid whey (kashk)
• 1 large onion, peeled, thinly sliced
• 2 tablespoons dried mint
• 1/4 teaspoon turmeric
• Olive oil or vegetable oil
Directions: In a large stew pot, place barley, chickpeas, beans, lentils and add 6 cups of water. Bring to a boil on medium-high heat, then reduce the heat to medium-low and cook for 1 1/2 hours or until beans are tender, stirring occasionally.
Add the chopped vegetables, salt, and pepper. Add more water if necessary.
Cook for another 30 minutes on low heat. Taste and adjust the seasoning.
In the meantime, in a small pan heat 3 tablespoons oil over medium high heat, saute onions until golden brown. add turmeric and stir well. Add dried mint and remove from heat. Set aside.
To serve, pour soup in a serving bowl, drizzle some kashk and top with the fried onions and mint mixture. Serve with warm bread.