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+ servings

Aash-e jow

Omid Roustaei, The Caspian Chef
Barley, herbs and spinach stew with tangy whey and mint sauce
4.94 from 30 votes
Prep Time 20 mins
Cook Time 2 hrs
Course Main Course, Side Dish
Cuisine Persian
Servings 6

Ingredients
  

  • 1 large onion diced
  • 4 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon turmeric, ground
  • 6 cups low sodium chicken or vegetable broth, more as needed
  • 1/2 cup dried garbanzo beans, soaked overnight and rinsed
  • 1/4 cup dried red kidney beans, soaked overnight and rinsed
  • 1 teaspoon salt, or more to taste
  • 1/2 teaspoon black pepper, ground
  • 2 teaspoons cumin, ground
  • 1 cup pearled barley
  • 1/2 cup white basmati rice
  • 1/2 cup lentils
  • 2 cups chopped parsley, leaves and softer section of the stem
  • 1 cup chopped cilantro, leaves and softer section of the stem
  • 1 cup chopped fresh dill, leaves and softer section of the stem
  • 1 cup fresh spinach, chopped
  • 1/2 to 1 cup liquid whey, adjust to your taste

Garnish

  • 6 tablespoons olive oil or ghee
  • 1 onion, thinly sliced
  • 6 cloves garlic, minced
  • 3 tablespoons dried mint, or 1/2 cup finely chopped fresh mint leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon turmeric, ground

Instructions
 

  • In a large pot, sauté the onions with olive oil for about 10 minutes over medium heat. Add garlic and turmeric and saute for an additional 2 minutes.
  • Add chicken broth and the soaked garbanzo and red kidney beans and bring to a gentle boil. Once boiling, reduce the heat to low, cover and cook for 45 minutes.
  • Add salt, pepper, cumin, barley, rice and lentils. Cover and cook on low heat for 30 minutes.
  • Add the herbs, spinach and liquid whey, cover and continue to cook for another 20-30 minutes. Check to make sure all the beans are cooked and tender. Stir occasionally and adjust for seasoning.
  • In the meantime, prepare the garnish by heating the oil in a skillet over medium heat and sauté the onion for about 15 minutes before adding the rest of the ingredients. Saute for 2 more minutes on low heat and set aside.
  • Pour the soup into a serving bowl and garnish with the onion, garlic mint sauce. Serve hot.

Notes

Eliminate the liquid whey and replace the chicken broth with vegetable stock to create a vegan/vegetarian option.
Keyword barley, herbs, kashk, Legumes, spinach
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