SAEDNEWS: Barley soup is one of Iran’s most popular traditional dishes, often prepared for special occasions and gatherings. For a complete step-by-step guide on how to make this festive barley soup, stay with Saed News.
Āsh-e Jo is one of Iran’s traditional and ancient soups, prepared in a variety of ways with different ingredients across cities in the country. This delicious soup closely resembles Āsh-e Kashk in appearance but differs slightly in its ingredients.
The recipe below makes enough Āsh-e Jo to serve four people. To adjust the servings, simply multiply or divide the ingredient amounts accordingly. Follow this simple guide to cooking Āsh-e Jo with Saed News.
Ingredients for Simple Āsh-e Jo
Barley: 2.5 cups
Chickpeas and pinto beans: 1.5 cups
Fried onions: 2 medium
Garlic: 2 cloves
Āsh herbs: 1 kilogram
Turmeric: 1 tablespoon
Fried mint: 2 tablespoons
Salt, pepper, and oil: as needed
Kashk (fermented whey): as desired
How to Prepare Simple Āsh-e Jo
Soak the barley for at least six hours. Place the soaked barley in a pot with water and cook over heat until fully tender.
Soak the legumes 24 hours in advance, changing their water several times, then cook them separately.
Once the barley is cooked, add the chopped Āsh herbs and garlic.
When the legumes are partially cooked, add the fried onions, fried mint, turmeric, salt, and pepper. Simmer gently until the soup thickens.
Optionally, stir kashk into the soup, or serve it on the side when plating.
Āsh-e Jo is a comforting, hearty soup that reflects the rich culinary heritage of Iran—perfect for warming up on chilly days or sharing with family and friends.
