Ash-e Jo // Anti-Inflammatory Barley Soup
Ash-e Jo // Anti-Inflammatory Barley Soup
Ingredients
For the Soup
- 2 white onions, large, sliced
- 4 cloves garlic, minced
- 1 teaspoon turmeric
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 cup chickpeas, canned or soaked dry
- 1 cup barley
- 1/2 cup dry lentils
- 1/2 cup rice
- 1 bunch parsley, large, finely chopped
- 1 bunch coriander, large, finely chopped
- 1 bunch fresh dill, large, finely chopped
- 1 leek, large, roughly chopped
- 4 tablespoons dried mint, for cooking
- 6 cups boiling water
- as needed vegetable oil, for frying onions
For the Mint Oil Garnish
- 2 tablespoons dried mint, for garnish
- 3 tablespoons vegetable oil
For Vegan Kashk (Optional Garnish)
- 1 cup vegan yogurt
- 1/2 lime juice, from half a lime
- to taste salt
Instructions
- 1
If using dry chickpeas, soak them in water overnight (approximately 8 hours). If using canned chickpeas, drain and rinse them.
- 2
In a large pot, heat a few tablespoons of vegetable oil over medium heat. Add the sliced white onions and fry until they are translucent and lightly browned, about 8-10 minutes.
⏱️ 10 min
- 3
Add the turmeric to the fried onions and continue to fry for another 2-3 minutes. Remove 1/4 of the fried onions from the pot and set aside for garnish.
⏱️ 3 min
- 4
Add the minced garlic to the remaining onions in the pot and fry for 2 minutes until fragrant. Then, add 4 tablespoons of dried mint and sauté for a further 1 minute, stirring constantly to combine.
⏱️ 3 min
- 5
Add the chickpeas, barley, dry lentils, rice, finely chopped parsley, coriander, and dill, and the roughly chopped leek to the pot. Stir in the salt and black pepper.
⏱️ 5 min
- 6
Pour 6 cups of boiling water over all the ingredients in the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for at least 1 hour, or up to 1 1/2 hours, stirring occasionally to prevent sticking. The soup should be thick and the grains tender.
⏱️ 90 min
- 7
While the soup is simmering, prepare the mint oil garnish. In a small pan, heat 3 tablespoons of vegetable oil over medium heat. Add the remaining 2 tablespoons of dried mint and sauté for 20-30 seconds. Watch carefully as the mint can burn quickly; as soon as its color darkens, immediately remove it from the heat and set aside.
⏱️ 2 min
- 8
If making the vegan kashk, combine the vegan yogurt, lime juice, and salt to taste in a small bowl. Mix well until smooth.
⏱️ 2 min
- 9
Ladle the hot Ash-e Jo into serving bowls. Immediately drizzle the prepared mint oil over each serving. Garnish with the reserved sautéed onions and a dollop of the vegan kashk mixture (if using).
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Ash-e Jo // Anti-Inflammatory Barley Soup
For the Soup
- 2 white onions, large, sliced
- 4 cloves garlic, minced
- 1 teaspoon turmeric
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 cup chickpeas, canned or soaked dry
- 1 cup barley
- 1/2 cup dry lentils
- 1/2 cup rice
- 1 bunch parsley, large, finely chopped
- 1 bunch coriander, large, finely chopped
- 1 bunch fresh dill, large, finely chopped
- 1 leek, large, roughly chopped
- 4 tablespoons dried mint, for cooking
- 6 cups boiling water
- as needed vegetable oil, for frying onions
For the Mint Oil Garnish
- 2 tablespoons dried mint, for garnish
- 3 tablespoons vegetable oil
For Vegan Kashk (Optional Garnish)
- 1 cup vegan yogurt
- 1/2 lime juice, from half a lime
- to taste salt
Instructions
- 1
If using dry chickpeas, soak them in water overnight (approximately 8 hours). If using canned chickpeas, drain and rinse them.
- 2
In a large pot, heat a few tablespoons of vegetable oil over medium heat. Add the sliced white onions and fry until they are translucent and lightly browned, about 8-10 minutes.
⏱️ 10 min - 3
Add the turmeric to the fried onions and continue to fry for another 2-3 minutes. Remove 1/4 of the fried onions from the pot and set aside for garnish.
⏱️ 3 min - 4
Add the minced garlic to the remaining onions in the pot and fry for 2 minutes until fragrant. Then, add 4 tablespoons of dried mint and sauté for a further 1 minute, stirring constantly to combine.
⏱️ 3 min - 5
Add the chickpeas, barley, dry lentils, rice, finely chopped parsley, coriander, and dill, and the roughly chopped leek to the pot. Stir in the salt and black pepper.
⏱️ 5 min - 6
Pour 6 cups of boiling water over all the ingredients in the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for at least 1 hour, or up to 1 1/2 hours, stirring occasionally to prevent sticking. The soup should be thick and the grains tender.
⏱️ 90 min - 7
While the soup is simmering, prepare the mint oil garnish. In a small pan, heat 3 tablespoons of vegetable oil over medium heat. Add the remaining 2 tablespoons of dried mint and sauté for 20-30 seconds. Watch carefully as the mint can burn quickly; as soon as its color darkens, immediately remove it from the heat and set aside.
⏱️ 2 min - 8
If making the vegan kashk, combine the vegan yogurt, lime juice, and salt to taste in a small bowl. Mix well until smooth.
⏱️ 2 min - 9
Ladle the hot Ash-e Jo into serving bowls. Immediately drizzle the prepared mint oil over each serving. Garnish with the reserved sautéed onions and a dollop of the vegan kashk mixture (if using).
⏱️ 5 min