Persian cucumbers have ruined it for me! When you grow up eating cucumbers in the way that Americans eat apples and oranges, you are in for a disappointment the first time you cross paths with an ordinary cucumber. Persian cucumbers are delicate, high on cucumber flavor, and low on the chalky/bitterness factor. Their skins are sweet and soft, though frequently peeled and sprinkled with salt and pepper, allowing the cucumber to be eaten as you would eat a banana.
When you think about it, just about every culture has its own version of an eggplant spread. Iran has no shortage of its own variety of eggplant dishes. As a matter of fact, it has been said that eggplants are the potatoes of Iran.
Eggplants are so easy to love for their flavor, texture, and adaptability to the flavors you offer it – and for those exact reasons, it is also easy to dislike!
Aash-e Jow is a hearty Persian barley stew prepared by slowly cooking beans and grains with an abundance of fresh herbs and spinach. The stew is topped with the salty and tangy Kashk (liquid whey), tender crispy fried onions, and a garlic mint sauce.
Aash can be served either as the main course or as a side dish. When I’m in a hurry and eager to have this stew, I sometimes use good quality canned beans to get to it faster!