Ash e Jo (Persian Barley Soup)
Ash e Jo is a hearty, herbaceous, thick barley soup that my mom would serve in a huge pot for weekend brunches. This soup is one of my all-time favorite Persian soups - it's naturally vegan and it’s perfect for a big family meal on a cold day.
Servings: 6
Calories: 343kcal
Ingredients
- ½ cup small white beans 125 grams, dried, or 1 15-oz. can
- 1 yellow onion
- 1 leek
- ½ tbsp turmeric
- 1 teaspoon cumin optional
- 1 bunch parsley
- 1 bunch cilantro
- 1 bunch dill
- 1 lb. spinach
- ¾ cup pearl barley 125 grams
- ¾ cup lentils 125 grams
- ¼ cup basmati rice 50 grams
- 2 cups water
- 2 cups vegetable stock or 2 more cups of water
- salt and pepper to taste
- 2 tbsp Oil
- mint oil to serve, optional
- kashk to serve, optional
Instructions
- Soak the white beans at least 8 hours*.1/2 cup small white beans
- Simmer the beans and lentils for 1 hour in 8-10 cups of water and 1 tablespoon of salt.3/4 cup lentils
- While the beans and lentils are simmering, fry the onion. Use 2 tablespoons of oil over medium heat, seasoned with salt to help draw out the liquid. Cook for 20-30 minutes until they turn a light golden brown. Then, add the leek. Cook until soft.1 yellow onion, 1 leek
- Season with salt, pepper, turmeric, cumin (optional) and mix to combine.1/2 tbsp turmeric, 1 teaspoon cumin
- Add the washed rice and barley, stock/water, simmered beans, and two cups of the water the beans were cooked in (this helps thicken the soup). Simmer this covered for half an hour. Check regularly to make sure there is enough water and add more if needed.3/4 cup pearl barley, 1/4 cup basmati rice, 2 cups water, 2 cups vegetable stock
- In the meantime, prepare the fresh herbs by rough chopping them with the spinach.1 bunch parsley, 1 bunch cilantro, 1 bunch dill, 1 lb. spinach
- Add in the herbs and spinach, then simmer the whole thing covered for another hour. Check regularly to make sure there is enough water and add more if needed.
- Check the beans by tasting them to see if they have the right texture. If not cooked, through, simmer the mixture for longer, and check the beans every so often and adding more water if necessary.
Notes
* Bypass the soak by pressure cooking for 40 minutes or using canned beans.
This soup is meant to be thick. Don’t add too much water. Keep your eye on it or it will burn.
To double, double the barley, spinach, beans/lentils, rice, you will need more water, and spices. Everything else can stay the same.
Optional: Serve with caramelized onions, mint oil, kashk, or greek yogurt.
Freezes well.
Even better the next day.
Nutrition
Calories: 343kcal | Carbohydrates: 59g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 782mg | Potassium: 1167mg | Fiber: 17g | Sugar: 4g | Vitamin A: 8426IU | Vitamin C: 39mg | Calcium: 172mg | Iron: 8mg
