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.
15oz.canned garbanzo or cannellini beansdrained and rinsed
2cupschopped baby spinach
1cupchopped fresh parsley
1cupchopped fresh cilantro
Plain Greek yogurtfor 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.