Ash-e Jow 
(Persian barley bean soup)

Written by on in Recipe
Bowl of Persian barley and lentil stew
Image by Wikipedia: Fdmfi

This thick soup, or ash, is chock full of nutrients and fiber. A mix of beans, lentils, barley and vegetables, ash-e jow is slow-simmered to make a rich, nourishing, rib-sticking dish. Eliminate the meat and use vegetable stock or water for a great vegetarian meal.

Ash-e Jow

Ash-e Jow

Course: Soups and StewsCuisine: Iran
Makes

6 to 8

servings

This thick soup, or ash, is chock full of nutrients and fiber. A mix of beans, lentils, barley and vegetables, ash-e jow is slow-simmered to make a rich, nourishing, rib-sticking dish.

Ingredients

  • Butter, ghee or oil — 2 to 5 tablespoons

  • Lamb shank (optional) — 1

  • Onions, chopped — 2

  • Carrots, peeled and chopped — 2

  • Turmeric — 1 teaspoon

  • Water or stock — 3 quarts

  • Kidney beans, drained — 1 (15-ounce) can

  • Chickpeas, drained — 1 (1-ounce) can

  • Lentils — 1/2 cup

  • Pearl barley — 1 cup

  • Spinach, chopped — 1 pound

  • Salt and pepper — to season

  • Sour cream or whole-milk yogurt — 1 cup

Directions

  • Heat the butter, ghee or oil in a large pot over medium-high flame. Add the lamb shank and brown it on all sides. Remove and set aside.
  • Add the onions, carrots and turmeric and saute until the onions turn translucent, 3 to 5 minutes. Add back the lamb shank and the water or stock. Bring to a boil, then reduce heat to medium and simmer for 45 minutes.
  • Add the beans, chickpeas and lentils and simmer for another 30 minutes.
  • Add the barley and simmer for another 20 minutes.
  • Remove the lamb shank and take the meat from the bones. Chop up and add back to the soup.
  • Add the spinach, salt and pepper and simmer for another 10 to 15 minutes.
  • Remove from heat and stir in the sour cream or yogurt and adjust the seasonings. Serve hot and freeze leftovers.

Ash-e Jow Notes and Variations

  • Eliminate the lamb shank and you cut the preparation time almost in half. Or use chicken breast and add it with the beans.
  • Stir 2 tablespoons of tomato paste into the sauteing onions before adding the water or stock for extra flavor.
  • Use half barley and half rice for some variety.
  • Add a Persian dried lime or two to the simmering soup if you have one. Or squeeze in a lime or two at the end.
  • Add a handful of chopped scallions and a handful of chopped parsley when you add the spinach.

Whats4eats is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.