Ash-E Jow (Iranian Barley Soup)
Submitted by dmc23
Pearl barley and green lentils simmer with onions and mint in this traditional Iranian soup where turmeric and gentle spices create warming, earthy comfort in every spoonful.
YIELD
6 servingsPREP
5 minCOOK
75 minREADY
80 minAsh-e Jow is what Iranians reach for when they need a bowl of something wholesome that sticks to your ribs without weighing you down.
Barley and lentils cook together into this thick, porridge-like consistency where every grain is tender but still has some chew.
Dried mint might seem like an afterthought, but it brings this unexpected brightness that lifts all those earthy flavors.
Serve it with crumbled feta and fresh salad on the side for contrast.
Variations
- Fry the onions in oil before adding to the pot for deeper, caramelized sweetness
- Stir in cooked chickpeas or red kidney beans during the last 10 minutes for extra protein
- Top with crispy fried onions and a dollop of yogurt for restaurant-style presentation
Ingredients
Directions
Put everything into a pot and then bring to a gentle boil.
Simmer for 1¼ hours, stirring occasionally.
Serve with feta cheese and salad.
Variations:
Fry the onions, in the oil, before putting them in the pot. Add 1 cup of cooked chick peas or red kidney beans, a few minutes before serving.
This is a really inadequate recipe. Following these instructions, the soup tasted awful. I've since found other recipes for this dish and now I know why - it leaves out essential things like tomato paste, lime juice and stock. Thumbs down.
Thanks for your comment. Just added another similar recipe which uses chicken stock and tomato paste, also the onions are sauteed too, hopefully you will enjoy this recipe!