Soup-e Jow – Barley soup

سوپ جو

Soup-e Jow is a delightfully simple and flavorful soup, but is not really well-known in the line-up of Persian soups and Aashes. (Aash is a Farsi word for a thick soup, like a cross between a soup and a stew.) The barley offers an earthy flavor and satisfying chew, while lemon juice contributes a refreshing sourness. Carrots bring a brilliant color, and milk adds creamy richness.

This soup was a favorite of my family’s when I was growing up in Iran, and I remember looking forward to it every time Mom prepared it.

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Aash-e Jow – Barley, herbs and spinach stew with tangy whey and mint sauce

آش جو

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!

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