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

AuthorMabDifficultyBeginner

Yields1 Serving
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

Ingredients
Carmelized Onions
 2 onions, sliced into thin slivers
 olive oil
 salt, pepper
 1 tsp sugar (optional)
Soup
 1 onion, diced
 2 tbsp olive oil
 2 tsp salt
 1 tsp each: black pepper, cumin, koriander
 0.50 tsp tumeric
 150 g white rice
 150 g barley
 1200 ml water
 350 g cooked chickpeas
 75 g fresh spinach, roughly chopped
 25 g fresh parsley
 fresh mint, cilantro, yogurt (for serving)

Directions
1

Thinly slice 2 large yellow onions. Coarsely chop 4 garlic cloves. Heat 1/4 cup olive oil in a large skillet over medium heat until shimmering. Add the onions and a pinch of kosher salt and cook, stirring occasionally, until deep golden brown, about 20 minutes, adjusting the heat as needed.

Add the garlic, 3 tablespoons dried mint, and 1 teaspoon kosher salt, and stir to combine. Taste and season with more kosher salt as needed.

Make the aash-e jow:

Peel and dice 1 large yellow onion. Heat 1/4 cup olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and a pinch of kosher salt and cook until tender and translucent, about 5 minutes. Add 2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1 teaspoon ground cumin, 1 teaspoon ground coriander, and 1/2 teaspoon ground turmeric. Stir until the spices coat the onion, about 1 minute more.

Add 1/2 cup basmati rice, 1/2 cup pearled barley, and 1/2 cup French lentils, and stir until well combined. Add 8 cups water and bring to simmer.

Cover and simmer until the grains and lentils are al dente, about 30 minutes. Meanwhile, drain and rinse 1 can garbanzo or cannellini beans. Coarsely chop 2 ounces spinach until you have 2 cups. Coarsely chop the leaves from 1 bunch fresh parsley leaves until you have 1 cup. Coarsely chop 1 bunch cilantro leaves and tender stems until you have 1 cup.

Add the beans, parsley, cilantro, and spinach to the rice mixture. Stir and bring back to a simmer. Cook uncovered, stirring occasionally and making sure to scrape the bottom of the pot, until grains are tender and cooked through and soup has thickened but is still a bit loose, about 15 minutes more. (Add more water if it gets too thick.) Taste and season with kosher salt as needed. Serve with a dollop of Greek yogurt and garnish with the reserved caramelized onions.

Adapted from <a href="https://www.thekitchn.com/aash-e-jow-recipe-23115752">The Kitchn</a>

Ingredients

Ingredients
Carmelized Onions
 2 onions, sliced into thin slivers
 olive oil
 salt, pepper
 1 tsp sugar (optional)
Soup
 1 onion, diced
 2 tbsp olive oil
 2 tsp salt
 1 tsp each: black pepper, cumin, koriander
 0.50 tsp tumeric
 150 g white rice
 150 g barley
 1200 ml water
 350 g cooked chickpeas
 75 g fresh spinach, roughly chopped
 25 g fresh parsley
 fresh mint, cilantro, yogurt (for serving)

Directions

Directions
1

Thinly slice 2 large yellow onions. Coarsely chop 4 garlic cloves. Heat 1/4 cup olive oil in a large skillet over medium heat until shimmering. Add the onions and a pinch of kosher salt and cook, stirring occasionally, until deep golden brown, about 20 minutes, adjusting the heat as needed.

Add the garlic, 3 tablespoons dried mint, and 1 teaspoon kosher salt, and stir to combine. Taste and season with more kosher salt as needed.

Make the aash-e jow:

Peel and dice 1 large yellow onion. Heat 1/4 cup olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and a pinch of kosher salt and cook until tender and translucent, about 5 minutes. Add 2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1 teaspoon ground cumin, 1 teaspoon ground coriander, and 1/2 teaspoon ground turmeric. Stir until the spices coat the onion, about 1 minute more.

Add 1/2 cup basmati rice, 1/2 cup pearled barley, and 1/2 cup French lentils, and stir until well combined. Add 8 cups water and bring to simmer.

Cover and simmer until the grains and lentils are al dente, about 30 minutes. Meanwhile, drain and rinse 1 can garbanzo or cannellini beans. Coarsely chop 2 ounces spinach until you have 2 cups. Coarsely chop the leaves from 1 bunch fresh parsley leaves until you have 1 cup. Coarsely chop 1 bunch cilantro leaves and tender stems until you have 1 cup.

Add the beans, parsley, cilantro, and spinach to the rice mixture. Stir and bring back to a simmer. Cook uncovered, stirring occasionally and making sure to scrape the bottom of the pot, until grains are tender and cooked through and soup has thickened but is still a bit loose, about 15 minutes more. (Add more water if it gets too thick.) Taste and season with kosher salt as needed. Serve with a dollop of Greek yogurt and garnish with the reserved caramelized onions.

Aash e Jow

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