persiansoupbarleyvegetarianherbslunchstovetop

Ash-e Jo

Name: Ash-e Jo
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2
Cuisine: Persian
Ingredients: 80 g pearled barley; 120 g cooked chickpeas, drained; 120 g spinach, roughly chopped; 40 g flat-leaf parsley, finely chopped; 25 g coriander leaves, finely chopped; 180 g onion, finely diced; 2 cloves (10 g) garlic cloves, minced; 1 tsp (3 g) ground turmeric; 1 tsp, or to taste (6 g) fine salt; 1/4 tsp (0.5 g) black pepper; 900 ml water or light vegetable stock; 1 tbsp (15 ml) neutral oil; 80 g kashk; 40 ml hot water; 1 tbsp (2 g) dried mint; 1 tsp (5 ml) neutral oil

Ash-e Jo is a warming Persian barley and herb soup with a silky, hearty texture and layers of savory, tangy flavor. The barley and chickpeas make it satisfying, while spinach, parsley, coriander, kashk, and mint give it its distinctive freshness and aroma.

2 servings

384 kcal

Persian

Ingredients

For the ash

80 gpearled barley
120 gcooked chickpeas, drained
120 gspinach, roughly chopped
40 gflat-leaf parsley, finely chopped
25 gcoriander leaves, finely chopped
180 gonion, finely diced
2 cloves (10 g)garlic cloves, minced
1 tsp (3 g)ground turmeric
1 tsp, or to taste (6 g)fine salt
1/4 tsp (0.5 g)black pepper
900 mlwater or light vegetable stock
1 tbsp (15 ml)neutral oil

For the kashk finish

80 gkashk
40 mlhot water

For the mint topping

1 tbsp (2 g)dried mint
1 tsp (5 ml)neutral oil

Instructions

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.
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.
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.
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.
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.
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.
7
Ladle the ash into bowls. Swirl over the remaining kashk, spoon the mint oil on top, and serve hot.

Nutrition per serving

384 kcal

Calories

17g

Protein

49g

Carbs

13g

Fat

11g

Fiber

Notes

•Using cooked chickpeas instead of dried keeps the dish within 60 minutes without sacrificing authenticity.
•If you prefer a looser, more soup-like ash, add 100-150 ml extra hot water near the end of cooking.
•Kashk is salty and tangy, so always taste the soup before adding more salt.
•A little fried onion can be added on top if desired, but it is optional for this streamlined version.

Background

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.

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