Best Ash E Jow Iranianpersian Barley Soup Recipes
ASH-E JOE - PERSIAN BARLEY SOUP
From www.iranonline.com. Kashk is available in middle eastern grocery stores. It can be substituted by sour cream. The recipe didn't state serving numbers so I have guestimated.
Provided by Coasty
Categories Chowders
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Soak all beans together for several hours, preferably overnight.
- Soak rice and barley together for several hours, preferably overnight.
- Cook the beans with enough water to cover for an hour over low heat. Then add rice and barley. Stir occasionally.
- Clean the herbs removing coarse stems, wash, dry and chop finely.
- Add the herbs after 1/2 hour and continue to cook over low heat. Don't forget to stir occasionally.
- Simmer for a further 2 to 3 hours until all ingredients are tender and well blended. The outcome should be thick and not watery.
- Remove from heat, add kashk keeping one tbs for garnish, salt and pepper and stir. Dish up into a serving dish.
- Slice the onions and fry in a little oil until it turns golden brown. Add mint and tumeric and stir.
- Garnish the soup with kashk and the fried onion.
ASH-E-JOW (IRANIAN/PERSIAN BARLEY SOUP)
I've seen a lot of recipes for this soup; however, my mother-in-law adds tomato paste for a bit of a different flavour and she doesn't add any lentils or beans. It's thick, filling, and delicious, and you could make it vegetarian by using vegetable stock.
Provided by Autumn Leaves
Categories Barley Soup
Time 2h10m
Yield 8
Number Of Ingredients 13
Steps:
- Heat the chicken stock in a pot to a gentle simmer.
- Heat the vegetable oil in a large pot over medium heat and saute the onion until translucent. Add the pearl barley to the pot and stir for one minute. Stir in the hot chicken stock, turmeric, lime juice, tomato paste, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and simmer for 1 hour.
- Mix in the carrots and continue simmering 30 minutes or until the soup has thickened and the carrots and barley are tender. If the soup is too thick, add hot water, one tablespoon at a time.
- Place the sour cream in a small bowl. Slowly pour 1/2 cup of hot soup mixture into sour cream, whisking constantly. Gradually add the sour cream mixture into the soup pot, whisking constantly. Stir in the fresh parsley. Serve with fresh lime wedges.
Nutrition Facts : Calories 193.3 calories, Carbohydrate 28.3 g, Cholesterol 9.5 mg, Fat 7.2 g, Fiber 4.3 g, Protein 5.5 g, SaturatedFat 2.8 g, Sodium 177.6 mg, Sugar 3.4 g
ASH-E-JOW (IRANIAN BARLEY SOUP)
I've had this recipe for quite a long time and I don't remember where it came from. This is one delicious soup though that I think you'll enjoy as much as I do.
Provided by Annacia
Categories Grains
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat the chicken stock in a pot to a gentle simmer.
- Heat the vegetable oil in a large pot over medium heat and saute the onion until translucent. Add the pearl barley to the pot and stir for one minute. Stir in the hot chicken stock, turmeric, lime juice, tomato paste, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and simmer for 1 hour.
- Mix in the carrots and continue simmering 30 minutes or until the soup has thickened and the carrots and barley are tender. If the soup is too thick, add hot water, one tablespoon at a time.
- Place the sour cream in a small bowl. Slowly pour 1/2 cup of hot soup mixture into sour cream, whisking constantly. Gradually add the sour cream mixture into the soup pot, whisking constantly. Stir in the fresh parsley.
- Serve with fresh lime wedges.
Nutrition Facts : Calories 172, Fat 6.7, SaturatedFat 2.2, Cholesterol 7.5, Sodium 92.6, Carbohydrate 26.4, Fiber 5.6, Sugar 3.4, Protein 3.7
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Ash e Jow is a traditional Iranian/Persian soup made with barley and herbs. It is considered one of the most nutritious soups and is especially popular during the cold winter months. The soup varies in its preparation depending on different regions and personal preferences, but the main ingredients consist of barley, herbs such as parsley, coriander, mint, and chives, vegetables such as spinach, onions, and tomatoes, and sometimes meat or legumes for added protein.
The word ‘Ash’ is an Iranian word for soup or stew while ‘Jow’ means barley. Hence, Ash e Jow is the Persian name for barley soup. It is an ancient Persian soup recipe, and there are various methods to cook Ash e Jow to perfection.
Ash e Jow Recipe:
Ingredients:
- 1 cup pearl barley
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 6 cups chicken or vegetable broth
- 1/2 cup finely chopped parsley
- 1/2 cup finely chopped mint
- 1/2 cup finely chopped cilantro
- 1/2 cup finely chopped green onions
- 1 cup spinach, washed and chopped
- Juice of 1 lemon
- Salt and black pepper, to taste
Instructions:
1. Rinse the barley with cold water and leave it to soak overnight.
2. In a large pot, heat the olive oil over medium heat. Add onion and garlic and sauté until onions are translucent.
3. Add the barley and stir to combine with onions and garlic.
4. Add the chicken or vegetable broth to the pot, and bring to a boil over high heat.
5. Once boiling, lower the heat to medium and let it simmer for about an hour until the barley is soft.
6. In a separate bowl, mix the parsley, mint, cilantro, green onions, and spinach together.
7. Add the mixture of herbs into the pot and let it simmer for another 5 minutes.
8. Add salt and black pepper to taste.
9. Add the lemon juice and stir once again.
10. Turn off the heat, and ladle the soup into bowls.
11. Garnish with extra herbs and serve hot.
Health Benefits of Ash e Jow:
Ash e Jow is a wholesome soup that is packed with vitamins and minerals, making it an excellent source of nutrients. Barley is a high-fibre grain that is beneficial to digestive health by lowering cholesterol levels and stabilizing blood sugar. The herbs used in Ash e Jow not only add flavour but also have various anti-inflammatory and anti-fungal properties. The inclusion of spinach in the soup adds more benefits by providing vitamins A, C, and K along with iron and calcium. The soup is also low in calories, making it an excellent option for weight watchers.
Variations:
There are many variations to Ash e Jow depending on regional differences and personal preferences. Some recipes call for the addition of chicken, beef or lamb to the soup for added protein. Spices like turmeric, cumin, and saffron can also be added to the soup to enhance flavour. Some recipes add legumes such as lentils or chickpeas to the soup for a heartier meal. The soup can also be thickened with a tablespoon of wheat flour or cornstarch to achieve a creamier consistency.
Conclusion:
Ash e Jow is a delicious and nutritious soup that is rich in flavour and can be made in many variations depending on taste preferences. It is a staple in Iran during the cold winter months, but it is also an excellent soup to enjoy year-round. The hearty soup is easy to make and is packed with essential nutrients, making it a perfect meal for those who want to eat healthy without compromising on flavour.