SAEDNEWS: Ash Jo is a traditional Iranian soup made with aromatic herbs, legumes, rice, hulled barley, onions, turmeric, and thick yogurt whey (kashk). It’s typically garnished with fried onions and fresh mint.
Servings:
Main course: 8–9 people
Starter: 14–15 people
Ingredient | Amount |
|---|---|
Hulled barley | 2/3 cup |
Oil | 4 tbsp |
Salt | To taste |
Chickpeas | 1/2 cup |
Pinto beans | 1/2 cup |
Lentils | 1/2 cup |
Rice | 1/4 cup |
Onion, chopped | 1/2 cup |
Turmeric | 1 tsp |
Chopped herbs* | 600 g (Leek 250 g, Spinach 100 g, Cilantro 100 g, Parsley 100 g, Dill & Mint 50 g) |
Rice flour | 1 tbsp |
Black pepper | 1/2 tsp |
Kashk (fermented whey) | 1 1/2 cups |
Fried mint & fried onion | As needed for garnish |
*Herbs can be adjusted according to taste.
Prepare the barley:
Soak barley overnight. Drain, then add 3 times its volume of water and 1 tbsp oil in a large pot. Cook on medium heat until soft and slightly thickened. Add salt near the end of cooking.
Prepare legumes:
Soak chickpeas and beans separately overnight. Drain and cook them in fresh water until tender. Add salt near the end.
Cook lentils:
Wash lentils and boil with a little water and salt until soft.
Soak rice:
Wash rice and soak in 2 cups of water for 2 hours without salt.
Cook onion:
In a large pot, sauté chopped onion with 3 tbsp oil over low heat until golden. Add turmeric and salt.
Cook rice with onion:
Add the soaked rice along with its water and 3 liters (12 cups) of additional water to the onions. Simmer gently until rice is fully cooked and slightly thickened.
Combine barley:
Add cooked barley to the pot. If soup is too thick, add hot water.
Add legumes:
Mix cooked chickpeas, beans, and lentils into the soup without adding extra water.
Add herbs:
Stir in chopped herbs occasionally until fully cooked (about 20 minutes).
Thicken with rice flour:
Dissolve rice flour in 2 tbsp water, then add to the soup. Stir until the soup thickens. Adjust salt and pepper to taste.
Prepare kashk and garnish:
Warm kashk over low heat. Reserve a small amount for garnish. Add the rest to the soup and mix well. Top the soup with reserved kashk, fried mint, and fried onion.
