A Dive into Aash-e Jow: Comforting and delicious Persian Barley and Lentil Soup
Welcome, food enthusiasts, to a culinary journey through the heart of Persia! Today, I’m sharing one of my all-time favorite dishes, the vibrantly flavored and soul-warming Aash-e Jow, also known as Persian barley and lentil soup. This hearty concoction is a unique blend of textures and tastes, packed with protein, fiber, and the comforting warmth of simmered spices.
If you’re looking for a unique and delicious vegetarian soup recipe, look no further! Aash-e Jow is not just flavorful; it’s a cultural experience in a bowl. Let’s dive into the details and create this Persian masterpiece together.
The Many Layers of Aash-e Jow
Aash-e Jow plays with contrasting textures and vibrant flavors. The base of the soup is a combination of pearled barleyand French green lentils, offering a satisfying bite. The addition of basmati rice adds a touch of fluffiness, while chopped fresh herbs like parsley, cilantro, and spinach bring pops of freshness.
But the true magic lies in the aromatic blend of spices. Ground cumin, coriander, and turmeric add warmth and depth, while a touch of black pepper provides a subtle kick. Don’t forget the garbanzo beans, offering a delightful textural contrast and a boost of protein.
This vibrant soup is traditionally served with a dollop of plain Greek yogurt for a touch of creamy coolness and a sprinkle of caramelized onions for a delightful sweet and savory contrast.
The Art of Caramelized Onions: A Flavorful Twist
While the base of Aash-e Jow is relatively straightforward, the caramelized onion garnish elevates this dish to a whole new level. Slowly caramelized onions add a complex sweetness and richness that perfectly complements the savory soup. The addition of dried mint in the final stages infuses the onions with a subtle floral aroma, creating a truly unique flavor profile.
Cooking Ash-E Jow: Step-by-Step Guide
Ready to embark on this culinary adventure? Here’s a detailed guide to creating your own pot of Aash-e Jow:
Ingredients:
For the Caramelized Onion Garnish:
- 2 large yellow onions
- 4 cloves garlic, coarsely chopped
- 1/4 cup olive oil
- 3 tablespoons dried mint, optional
- 1 teaspoon kosher salt, plus more to taste
For the Aash-e Jow:
- 1 large yellow onion, diced
- 1/4 cup olive oil
- 2 teaspoons kosher salt, or more to taste
- 1 teaspoon freshly ground black pepper
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1/2 cup white basmati rice
- 1/2 cup pearled barley
- 1/2 cup French green lentils
- 8 cups chicken broth, plus more as needed
- 15 oz. canned garbanzo or cannellini beans, drained and rinsed
- 2 cups chopped baby spinach
- 1 cup chopped fresh parsley
- 1 cup chopped fresh cilantro
- Plain Greek yogurt, for serving
Making the Aash-E Jow
- Caramelize the Onions: Thinly slice the onions and heat the olive oil in a large skillet over medium heat. Add the onions with a pinch of salt and cook, stirring occasionally, until deeply golden brown (about 20 minutes). Adjust the heat as needed to prevent burning.
- Infuse with Garlic and Mint: Once caramelized, add the garlic, dried mint, and an additional teaspoon of salt. Stir to combine and taste, adjusting the seasoning as desired.
- Sauté the Base: In a separate Dutch oven, heat olive oil over medium heat. Add the diced onion and cook until softened and translucent (about 5 minutes). Add all the dry spices – salt, pepper, cumin, coriander, and turmeric. Stir to coat the onions for about a minute.
- Introducing the Grains: Now, add the basmati rice, pearled barley, and lentils, stirring to combine with the spices.
- Bubbling Broth: Pour in the chicken broth and bring the mixture to a simmer. Cover the pot and let the grains and lentils simmer until al dente (cooked yet still firm), about 30 minutes.
- Incorporate the Finishing Touches: Once the grains are cooked, add the beans, chopped parsley, cilantro, and spinach to the pot. Stir well and bring back to a simmer.
- Simmering to Perfection: Cook uncovered, stirring occasionally and scraping the bottom of the pot, for about 15 minutes more. This ensures even cooking and prevents sticking. If the soup becomes too thick during this process, simply add more broth to achieve your desired consistency.
- Seasoning and Serving: Finally, taste the soup and adjust the seasoning with additional salt as needed. Ladle the hot Aash-e Jow into bowls. Dollop plain Greek yogurt on top, and sprinkle generously with the reserved caramelized onions.
Tips for success
- Make-Ahead Magic: The caramelized onions can be prepared a day in advance and stored in an airtight container in the refrigerator. Simply bring them to room temperature before using.
- Storage Savvy: Leftover Aash-e Jow can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply transfer the desired amount to a saucepan and add a splash of water or broth if the soup has thickened.
A Culinary Adventure Awaits
Aash-e Jow is more than just a soup; it’s a journey through the vibrant flavors of Persian cuisine. So, gather your ingredients, turn on the stove, and embark on this culinary adventure. I guarantee you’ll be surprised by the depth of flavor and satisfied by the comforting warmth of this unique and delicious dish.
Don’t forget to share your Aash-e Jow creations! Follow me on social media (@cheftips) and use the hashtag #cheftipsrecipes. I’d love to see your culinary creations and connect with fellow food enthusiasts. I hope you enjoyed this recipe and cultural exploration! Until next time, happy cooking!
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Aash-e Jow (Persian Barley and Lentil Soup)
Recipe by Jason Hill – CookingSessions.comIngredients
For the Caramelized Onion Garnish:
- 2 large yellow onions
- 4 cloves garlic coarsely chopped
- 1/4 cup olive oil
- 3 tablespoons dried mint
- 1 teaspoon kosher salt plus more to taste
For the Aash-e Jow:
- 1 large yellow onion diced
- 1/4 cup olive oil
- 2 teaspoons kosher salt or more to taste
- 1 teaspoon freshly ground black pepper
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1/2 cup white basmati rice
- 1/2 cup pearled barley
- 1/2 cup French green lentils
- 8 cups chicken broth plus more as needed
- 15 oz. canned garbanzo or cannellini beans drained and rinsed
- 2 cups chopped baby spinach
- 1 cup chopped fresh parsley
- 1 cup chopped fresh cilantro
- Plain Greek yogurt for serving
Instructions
Caramelize the Onions:
- Begin by creating the flavorful garnish. Thinly slice the onions and heat the olive oil in a large skillet over medium heat. Add the onions with a pinch of salt and cook, stirring occasionally, until deeply golden brown (about 20 minutes). Adjust the heat as needed to prevent burning.
Infuse with Garlic and Mint:
- Once caramelized, add the garlic, dried mint, and an additional teaspoon of salt. Stir to combine and taste, adjusting the seasoning as desired.
Sauté the Base:
- In a separate Dutch oven or heavy-bottomed pot, heat olive oil over medium heat. Add the diced onion and cook until softened and translucent (about 5 minutes).
Spice Up Your Life:
- Add all the dry spices – salt, pepper, cumin, coriander, and turmeric – and stir to coat the onions for about a minute.
Introducing the Grains:
- Now, add the basmati rice, pearled barley, and lentils, stirring to combine with the spices.
Simmering Symphony:
- Pour in the chicken broth and bring the mixture to a simmer. Cover the pot and let the grains and lentils simmer until al dente, which takes about 30 minutes.
Incorporate the Finishing Touches:
- Once the grains are cooked, add the drained and rinsed beans, chopped parsley, cilantro, and spinach to the pot. Stir well and bring back to a simmer.
Simmering to Perfection:
- Cook uncovered, stirring occasionally and scraping the bottom of the pot, for about 15 minutes more. This ensures even cooking and prevents sticking. If the soup becomes too thick during this process, simply add more broth to achieve your desired consistency.
Seasoning and Serving:
- Finally, taste the soup and adjust the seasoning with additional salt as needed. Ladle the hot Aash-e Jow into bowls, dollop a spoonful of plain Greek yogurt on top, and sprinkle generously with the reserved caramelized onions.
Notes
- Make-Ahead Magic: The caramelized onions can be prepared a day in advance and stored in an airtight container in the refrigerator. Simply bring them to room temperature before using.
- Storage Savvy: Leftover Aash-e Jow can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply transfer the desired amount to a saucepan and add a splash of water or broth if the soup has thickened.
