Ash-e Jo (آش جو (âsh-e jow))
Overview
Ash-e jo is a thick Persian barley soup. Pearl barley is cooked slowly with chickpeas, beans and lentils until creamy, and plenty of chopped herbs such as parsley, coriander, dill and spinach are added. Some versions include carrots or a little meat. The soup is finished with kashk, a tangy fermented whey, and topped with crisp fried onions, fried garlic and dried mint sizzled in oil. It is hearty, sour and herbal. It is especially popular in winter and is often given to people who are unwell.
History
Ash is the general Persian name for thick soups, and the word is so central that the Persian for cook, ashpaz, means soup maker. Barley ash is one of the oldest kinds and is often served in winter and to people recovering from colds. Like other ash, it is made in large pots and shared with neighbours.
Main ingredients
Pearl barley, chickpeas and beans, lentils, herbs, kashk, fried mint and onion. The soup is built on vegetable broth and is usually served hot. Diet: vegetarian; not usually gluten-free.
Explore: Lentil soups · Chickpea soups · Bean soups · Barley and grains soups · Mint soups · More soups from Iran
Recipe outline serves 4 · ~140 min
Ingredients
- 150 g pearl barley
- 80 g chickpeas and 80 g beans, soaked
- 50 g lentils
- 200 g mixed herbs and spinach, chopped
- 150 g kashk or thick yogurt
- 2 onions, fried, 2 tbsp dried mint
Allergens: Contains: Gluten, Milk. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Simmer the barley, chickpeas and beans in 2.5 l water for 1.5 hours.
- Add the lentils and herbs and cook for 30 minutes, stirring often.
- Stir in a little kashk and season.
- Top with fried onion, mint oil and more kashk.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
