Best 3 Ash E Joe Persian Barley Soup Recipes
Ash-e-joe, a hearty and flavorful Persian barley soup, is a delectable dish that tantalizes the taste buds with its exquisite blend of textures and aromatic spices. Originating from the northern regions of Iran, this traditional soup has become a beloved staple in Persian cuisine, enjoyed by families and friends during special occasions and everyday meals alike.
At its core, Ash-e-joe showcases the humble barley, a versatile grain that lends a delightful chewiness and nutty flavor to the soup. Accompanying the barley are an array of wholesome ingredients, including tender chunks of lamb or beef, creating a symphony of flavors that dance on the palate. Dried beans, lentils, and an assortment of fresh herbs, such as parsley, cilantro, and dill, add layers of complexity and depth to the broth.
The true magic of Ash-e-joe lies in its intricate preparation, which involves a careful balancing of spices and a slow simmering process that allows the flavors to meld and harmonize. The soup is typically seasoned with a combination of turmeric, cumin, and black pepper, resulting in a warm and inviting aroma that fills the kitchen with anticipation.
This comprehensive guide provides a step-by-step approach to crafting the perfect Ash-e-joe, ensuring that home cooks can recreate this culinary treasure in their own kitchens. From selecting the finest ingredients to mastering the art of simmering the soup to perfection, each step is meticulously explained to empower culinary enthusiasts with the knowledge and confidence to create an authentic and unforgettable Ash-e-joe experience.
In addition to the classic Ash-e-joe recipe, this article offers variations that cater to different dietary preferences and tastes. For vegetarians, a meatless version of the soup is presented, showcasing the versatility of this dish and its ability to satisfy even the most discerning palates. And for those who prefer a touch of tanginess, a recipe for Ash-e-joe with sour cherry is included, offering a unique and refreshing twist on the traditional soup.
With its hearty ingredients, aromatic spices, and meticulous preparation, Ash-e-joe stands as a testament to the richness and diversity of Persian cuisine. Whether enjoyed as a comforting meal on a chilly day or shared with loved ones during special gatherings, this delectable soup is sure to leave a lasting impression and become a cherished favorite in any kitchen.
ASH RESHTEH (PERSIAN GREENS, BEAN AND NOODLE SOUP)
Ash reshteh's flavor is defined by two uniquely Persian ingredients: reshteh and kashk. The soup, served during the festivities leading up to Nowruz, the Persian New Year, wouldn't be the same without the soup noodles called reshteh, which are saltier and starchier than Italian noodles - though you could substitute linguine in a pinch. Kashk, a form of drained yogurt or whey, is saltier and more sour than Greek yogurt or sour cream. More like feta than yogurt, liquid kashk gives ash its distinct, satisfying flavor. If you can't find liquid kashk, buy it powdered and hydrate it with warm water to the consistency of sour cream. Look for both items at a Middle Eastern grocery.
Provided by Samin Nosrat
Categories dinner, beans, noodles, soups and stews, main course
Time 2h45m
Yield 8 to 10 servings (about 4 quarts)
Number Of Ingredients 18
Steps:
- The night before you plan to cook, place chickpeas and white beans in a medium bowl. Add a generous pinch of salt and 2 cups water. Refrigerate overnight.
- The night before or just before cooking, prepare the herbs and greens: Wash spinach, cilantro and parsley, then use a salad spinner to dry very well. Run a knife through the spinach to cut leaves into large pieces. Trim the woody ends from cilantro, parsley and dill so that only leaves and tender stems remain. Roughly chop cilantro, parsley, dill, chives and mint leaves into pieces no larger than a quarter. If preparing ahead of time, wrap chopped greens and herbs in plastic bags and refrigerate overnight.
- To cook, set a large (at least 10-quart) Dutch oven or stockpot over medium heat and add 4 tablespoons oil. When the oil shimmers, add the chopped onion and a generous pinch of salt. Cook, stirring regularly, until the onion is tender and golden brown, 16 to 18 minutes. Add garlic and cook, stirring constantly, for 1 minute.
- Drain the beans and add to onion along with the lentils, turmeric and 1 teaspoon pepper. Cook for 2 minutes, stirring to coat the beans with oil and spices. Add the chopped spinach and herbs, along with stock or water, and stir to combine. Partly cover the pot with a lid and bring to a boil, then reduce the heat to simmer the soup for 1 hour, stirring regularly to prevent the greens from sticking and burning. If the soup remains very thick even after the greens have wilted, add another 1 to 2 cups water, as needed to thin it.
- Place 1 1/2 cups kashk in a medium bowl. Add a ladle or two of hot soup and whisk to dissolve, then add the mixture to the pot. The kashk will change the color of the soup from bright to milky green. Increase the heat and bring the soup to a boil, then break the noodles in half and add to the pot. Stir gently to mix in the noodles and keep them from sticking together, then reduce heat and simmer, stirring occasionally, until noodles are soft and chewy and the beans are completely tender, about 30 minutes.
- In the meantime, prepare the garnishes: Set a medium frying pan over medium-high heat. When the pan is hot, add 2 tablespoons oil. When the oil shimmers, add sliced onion and a generous pinch of salt. Cook, stirring regularly, until golden brown and caramelized, 16 to 18 minutes. Spread cooked onion onto a paper towel-lined plate to absorb excess oil; let cool. Wipe out pan and return to medium heat. Add remaining 1/3 cup oil and warm gently over low heat, then stir in dried mint and remove from heat. Set mint oil aside and allow to steep for at least 5 minutes.
- Place remaining 1/2 cup kashk in a small bowl and thin out with a few tablespoons of water until it's the texture of thin yogurt. Set aside.
- The soup should be as thick as a hearty chili. If it's any thicker, thin it with water, 1/2 cup at a time. Taste and adjust the seasoning with salt as needed, accounting for the fact that both the noodles and the kashk are well salted.
- To serve, ladle soup into individual bowls. Drizzle with reserved kashk and mint oil, then top with a sprinkling of golden onions.
ASH-E-JOW (IRANIAN BARLEY SOUP)
I've had this recipe for quite a long time and I don't remember where it came from. This is one delicious soup though that I think you'll enjoy as much as I do.
Provided by Annacia
Categories Grains
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat the chicken stock in a pot to a gentle simmer.
- Heat the vegetable oil in a large pot over medium heat and saute the onion until translucent. Add the pearl barley to the pot and stir for one minute. Stir in the hot chicken stock, turmeric, lime juice, tomato paste, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and simmer for 1 hour.
- Mix in the carrots and continue simmering 30 minutes or until the soup has thickened and the carrots and barley are tender. If the soup is too thick, add hot water, one tablespoon at a time.
- Place the sour cream in a small bowl. Slowly pour 1/2 cup of hot soup mixture into sour cream, whisking constantly. Gradually add the sour cream mixture into the soup pot, whisking constantly. Stir in the fresh parsley.
- Serve with fresh lime wedges.
Nutrition Facts : Calories 172, Fat 6.7, SaturatedFat 2.2, Cholesterol 7.5, Sodium 92.6, Carbohydrate 26.4, Fiber 5.6, Sugar 3.4, Protein 3.7
ASH-E JOE - PERSIAN BARLEY SOUP
From www.iranonline.com. Kashk is available in middle eastern grocery stores. It can be substituted by sour cream. The recipe didn't state serving numbers so I have guestimated.
Provided by Coasty
Categories Chowders
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Soak all beans together for several hours, preferably overnight.
- Soak rice and barley together for several hours, preferably overnight.
- Cook the beans with enough water to cover for an hour over low heat. Then add rice and barley. Stir occasionally.
- Clean the herbs removing coarse stems, wash, dry and chop finely.
- Add the herbs after 1/2 hour and continue to cook over low heat. Don't forget to stir occasionally.
- Simmer for a further 2 to 3 hours until all ingredients are tender and well blended. The outcome should be thick and not watery.
- Remove from heat, add kashk keeping one tbs for garnish, salt and pepper and stir. Dish up into a serving dish.
- Slice the onions and fry in a little oil until it turns golden brown. Add mint and tumeric and stir.
- Garnish the soup with kashk and the fried onion.
Tips:
- Use high-quality barley: Look for plump, evenly-colored barley grains. Avoid any that are cracked or discolored.
- Soak the barley overnight: This will help to reduce the cooking time and make the barley more tender.
- Use fresh herbs: Fresh herbs, such as parsley, cilantro, and mint, add a bright, flavorful touch to the soup.
- Don't overcook the barley: Barley should be cooked until it is tender but still has a slight bite to it. Overcooking will make the barley mushy.
- Serve the soup hot: Ash e Joe is best enjoyed hot, so serve it immediately after it is cooked.
Conclusion:
Ash e Joe is a hearty, flavorful soup that is perfect for a cold winter day. It is also a very healthy soup, as it is packed with nutritious ingredients like barley, lentils, and vegetables. If you are looking for a delicious and healthy soup to try, Ash e Joe is a great option.
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