Ash e jo Recipe; 11 Steps of Making Persian Barley Soup

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Ash-e-Jow is one of the traditional and old Iranian dishes cooked with various methods and ingredients in different cities. This delicious soup is very similar to Ash Reshteh and Adasi.

Ash e jow is made both with and without meat. The main ingredients include peeled oats, pinto beans, and specific vegetables. This article introduces how to prepare Persian barley soup in a step-by-step ash jo recipe without meat, which is compatible with all tastes.

Another Persian barley soup with tomato: Soup Jo Recipe; Tasty Persian Barley Soup

How to Make Ash Joe?

Ingredients

1 cup peeled oats
½ glass pinto beans
½ glass pease
600 grams vegetables (leeks, parsley, coriander, a little dill, beet leaves, and spinach.)
500 grams curd
6 garlic cloves
3 onions
1 tablespoon dried mint
Salt and black pepper as needed
Turmeric and oil as needed

Directions

Step One

Pour the chickpeas, pinto beans and peeled barley separately in a water bowl and let them soak for 6 hours.

Note: During this time, we change their water 2-3 times.

Step Two

Take off the excess water, wash them and put each in a separate pot. Pour water on beans; first, increase their heat until the water reaches the boiling point, turn down the heat and let the beans cook over time.

Step Three

Ensure the pot you use to cook the beans is big enough because we want to cook the soup in it. After the beans are cooked, remove excess water.

Step Four

Now, put the vegetables on a cloth, dry and chop them, and set them aside. Remove the cooked pinto beans and chickpeas from the heat and set them aside.

Step Five

Then we go to the barley, and during the cooking, we stir the barley every 2 minutes so that it does not settle, and then after 2 hours of cooking, when it is glazed, we add the cooked chickpeas and pinto beans to it. At the same time add the vegetables to the pot.

Step Six

Add a little salt and let it cook for another 30 to 45 minutes until the vegetables are cooked. To prepare the onion, peel and wash the onions and chop them finely on a board.

Step Seven

Add the oil to a large pan, put it on medium heat, and wait for the oil to heat up. Pour the onions into the pan and fry until golden. Then take the fried onions out of the pan and set them aside.

Step Eight

Peel and wash the garlic, chop it into thin slices, pour it into the same pan, and fry it. After the garlic is ready, put it on a plate.

Note: It is better to fry the garlic concisely so it will not lose its properties.

Step Nine

Finally, pour the dried mint into the pan (if you need oil, first pour and let it heat up and then add the mint) and fry until it is softened.

Step Ten

In the last 20 minutes of cooking Ash Jo, pour half of the garlic and onion into the soup, add a little turmeric, black pepper, and curd to it, and mix well with the ingredients. Then wait for the soup to settle and thicken.

Step Eleven

After the soup is fully cooked, we taste it. If it needs salt, we add a little salt to it and remove it from the heat.

How to Serve Ash e Jo?

Pour the prepared Ash jo into a bowl and decorate with curd, fried mint, fried onion, and garlic, and enjoy eating this delicious soup with your family and friends.

Key Points in Ashe Jo Recipe

Ash jo is usually cooked without meat, but if you like to use it, it is necessary to cook the meat and add it to the other ingredients in the middle of cooking.
If you do not have access to fresh vegetables, you can use dried ones to prepare Persian barley soup. To do this, we need to add 250 grams of dried vegetables to the soup and enjoy its taste.
For Ash Jo to have a better taste and appearance, it is better to add some flaky barley to it in the final cooking steps and let it cook.

Do not forget to make this recipe and share it with us. If you also have any questions about the Ash Jo recipe, please do not hesitate to ask.

Serving Guide for Ash e Jo

Pour the steaming soup into a big bowl. Add some sour cream or kashk and some mint-fried onions on top.
Make sure to include additional fried onion topping, sour cream or kashk, vinegar, and lemon juice on the side.

Serve some mint oil on the side if you’re using plain fried onions.

Variations of Ash-e Jo

Vegan: Use vinegar, lemon juice, or vegan sour cream in place of kashk or sour cream.
For dairy free: Don’t eat sour cream or kashk. Use just vinegar, lemon juice, or sour cream without dairy.

Gluten-free: Buckwheat, maize, quinoa, sorghum, wild rice, brown rice, or gluten-free rolled oats can all be used in place of barley.
Additional Barley Alternatives: Try farro, wheat berries, spelt berries, and little pasta (pastina, acini di pepe, and so on). Make sure to verify the cooking durations for these substitutes.

Make Ahead:

Precook and soak the beans. Prepare the veggies and herbs in advance. These can also be put on ice.
Prepare the soup the day before and savor it. The next day, this vegetarian barley soup tastes even better.

Nutrition Facts of Ash-e-Jow

Made with a mix of beans, herbs, and grains, Ash-e Jow is a wonderfully filling and healthful soup.

How to Store Ash-e Jo?

You may keep the soup chilled for four to five days. For up to three months, freeze in tiny containers. Serve hot, garnished, and reheat in the microwave or on the stovetop, adding water as required.

FAQs About Ash e Jow Recipe

Can I use dry vegetables when making Ash Jo?

You can add 250 grams of dry vegetables to the ingredients while making Persian barley soup.

What vegetables should I add to Ash Jo?

Ash jo vegetables include: leeks, parsley, coriander, a little dill, beet leaves, and spinach.

Which are the several iterations of Ashe Jo?

Variations may exist based on the family recipe or the area. Some variations may also contain rice or lentils in addition to barley and beans.