Mab Made Food: Recipes, Lunches, & Weekly Menu Plans
Recipe: Aash e Jow
There’s an entire category in Persian food of thick stews/thick soups, آش [Aash] and since that’s one of my SOs favorite types of food I have been trying to find ones that we both like and it just so happens this very simple barley stew is a winner with us. This soup is filling on its own without bread or other side dishes and it has soft comforting flavors that aren’t too challenging for people not used to Persian flavors.
Aash e Jow
AuthorMabCategoryDifficultyBeginner
Yields1 ServingPrep Time15 minsCook Time1 hrTotal Time1 hr 15 mins
Ingredients
Carmelized Onions (Topping)
olive oil
2onions, sliced into thin slivers
1tspsugar (optional)
2cloves garlic, minced
salt, pepper
Soup
1onion, diced
2tbspolive oil
2tspsalt
1tspeach: black pepper, cumin, koriander
0.50tsptumeric
150gwhite rice
150gbarley
100ggreen lentils
1200mlwater (or vegetable stock)
350gcooked chickpeas
75gfresh spinach, roughly chopped
25gfresh parsley
fresh mint, cilantro, yogurt (for serving)
Directions
1
Make the crispy onion topping: Heat large skillet over medium heat with enough olive oil to create a thin coating. Add the onions, a small amount of salt (and sugar, if desired) and cook, stirring occasionally, until deep golden brown, about 20 minutes, adjusting the heat as needed. In the last minute of cooking, add the minced garlic and cook just until fragrant, about 30-60 seconds. Set aside.
2
Make the soup: In a large soup pot or Dutch oven medium heat olive oil until shimmering then add the onion and salt and cook until soft and translucent, about 5 minutes.
3
Add spices and cook for just 60-90 seconds making sure to move the spices and onions so they don't burn.
4
Add the rice, barley, and lentils, and all of the water to the pot and bring the entire mixture up to a small simmer.
5
Cover the pot and let the mixture cook at a very low simmer for 25-30 minutes.
6
Once the mixture is al dente, add the cooked chickpeas, spinach, parsley, and cilantro, the pot stirring well and cook uncovered for about 5-10 minutes until everything is heated through and tender to your taste. (You can cook longer for a thicker soup or add water to thin it out at this point).
7
Adjust seasoning and serve topped with yogurt, cilantro, mint and caramelized onions.
Make the crispy onion topping: Heat large skillet over medium heat with enough olive oil to create a thin coating. Add the onions, a small amount of salt (and sugar, if desired) and cook, stirring occasionally, until deep golden brown, about 20 minutes, adjusting the heat as needed. In the last minute of cooking, add the minced garlic and cook just until fragrant, about 30-60 seconds. Set aside.
2
Make the soup: In a large soup pot or Dutch oven medium heat olive oil until shimmering then add the onion and salt and cook until soft and translucent, about 5 minutes.
3
Add spices and cook for just 60-90 seconds making sure to move the spices and onions so they don't burn.
4
Add the rice, barley, and lentils, and all of the water to the pot and bring the entire mixture up to a small simmer.
5
Cover the pot and let the mixture cook at a very low simmer for 25-30 minutes.
6
Once the mixture is al dente, add the cooked chickpeas, spinach, parsley, and cilantro, the pot stirring well and cook uncovered for about 5-10 minutes until everything is heated through and tender to your taste. (You can cook longer for a thicker soup or add water to thin it out at this point).
7
Adjust seasoning and serve topped with yogurt, cilantro, mint and caramelized onions.
