SAEDNEWS: Āsh-e Jo is one of the traditional and highly popular Iranian dishes that is usually prepared for special occasions and gatherings. It is a hearty barley soup that holds a special place in Iranian cuisine.
According to Saednews, Barley soup is one of the traditional and ancient Iranian soups, prepared in various ways and with diverse ingredients across different cities in the country. This delicious soup is visually quite similar to Āsh-e Kashk, but it differs slightly in its ingredients.
With the quantities listed in this recipe, you can prepare barley soup for 4 people. If you want to make more or less, simply adjust the ingredient amounts accordingly. Follow this simple cooking guide for barley soup.
Barley: 2.5 cups
Chickpeas and pinto beans: 1.5 cups
Fried onions: 2
Garlic: 2 cloves
Soup herbs (mixed herbs): 1 kg
Turmeric: 1 tablespoon
Dried mint: 2 tablespoons
Salt, pepper, and oil: as needed
Kashk (fermented whey): as needed
Soak the barley for 6 hours before cooking. Place the soaked barley in a pot with water and cook over heat until fully tender.
Soak the beans and chickpeas 24 hours in advance, changing the water several times, then cook them separately.
After the barley is cooked, add the chopped soup herbs and garlic. When they are half-cooked, add the cooked legumes, fried onions, dried mint, turmeric, salt, and pepper. Let it simmer on low heat until the soup thickens and the flavors blend well.
If desired, you can add kashk to the soup and mix it in, or serve it on the side when serving.
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