Ash-e Jo

Nutrition · per serving

Steps

1. 1

   Rinse the pearled barley under cold water until the water runs mostly clear. Wash and chop the spinach, parsley, and coriander; dice the onion and mince the garlic so everything is ready before cooking.

   80 g pearled barley120 g spinach, roughly chopped40 g flat-leaf parsley, finely chopped25 g coriander leaves, finely chopped180 g onion, finely diced2 cloves (10 g) garlic cloves, minced
2. 2

   Heat 1 tbsp oil in a heavy pot over medium heat. Add the diced onion and cook for 8-10 minutes, stirring often, until deeply golden at the edges; this develops the soup's sweetness. Add the garlic and turmeric and cook for 30 seconds until fragrant, taking care not to let the garlic brown.

   1 tbsp (15 ml) neutral oil180 g onion, finely diced2 cloves (10 g) garlic cloves, minced1 tsp (3 g) ground turmeric
3. 3

   Add the rinsed barley and stir for 1 minute to coat it in the onion mixture. Pour in the water or stock, add the salt and black pepper, bring to a boil, then reduce to a steady simmer. Cook partially covered for 25 minutes, stirring occasionally so the barley does not catch on the bottom.

   80 g pearled barley900 ml water or light vegetable stock1 tsp, or to taste (6 g) fine salt1/4 tsp (0.5 g) black pepper
4. 4

   Stir in the cooked chickpeas, spinach, parsley, and coriander. Simmer for 12-15 minutes more, stirring from time to time, until the barley is tender, the herbs have softened, and the ash has thickened to a hearty but spoonable consistency. If it becomes too thick, add a splash of hot water.

   120 g cooked chickpeas, drained120 g spinach, roughly chopped40 g flat-leaf parsley, finely chopped25 g coriander leaves, finely chopped
5. 5

   In a small bowl, loosen the kashk with the hot water until smooth and pourable. Stir half of it into the pot during the last 2 minutes of cooking for a creamy, tangy finish. Taste and adjust salt if needed.

   80 g kashk40 ml hot water
6. 6

   For the topping, heat 1 tsp oil in a very small pan over low heat. Add the dried mint and fry for 10-15 seconds only, just until aromatic and a shade darker; do not let it burn, or it will turn bitter.

   1 tbsp (2 g) dried mint1 tsp (5 ml) neutral oil
7. 7

   Ladle the ash into bowls. Swirl over the remaining kashk, spoon the mint oil on top, and serve hot.

   80 g kashk1 tbsp (2 g) dried mint

Origin & History

Ash-e Jo is a traditional Persian barley ash, part of the broad family of thick herb-and-legume soups served across Iran. It is especially appreciated in cooler weather and often finished with kashk and mint oil, two hallmark flavors of many Persian ash dishes. Regional versions vary in thickness, herbs, and legumes, but the comforting character remains the same.