Best 2 Ash E Jow Iranianpersian Barley Soup Recipes
In the vast culinary landscape of Iran, Ash-e-jow, a hearty and flavorful barley soup, holds a special place. This nourishing dish is a symphony of textures and flavors, showcasing the harmonious blend of chewy barley, tender meat, and an array of aromatic herbs and spices. The base of the soup is a rich, savory broth, simmered to perfection with succulent pieces of lamb or beef, lending a depth of flavor that tantalizes the taste buds. Barley, the protagonist of this dish, lends a delightful chewiness and nutty flavor, while the addition of split peas and kidney beans adds a touch of heartiness and protein.
Various herbs and spices, each contributing its unique essence, elevate this soup to a culinary masterpiece. The vibrant green of fresh cilantro, the earthy aroma of parsley, and the subtle warmth of turmeric paint a colorful tableau of flavors. A hint of saffron, the culinary gold of Iran, adds a luxurious touch, while the addition of crispy fried onions imparts a delightful crunch and a burst of umami. For a touch of tangy brightness, a squeeze of lemon juice is the perfect finishing touch.
Ash-e-jow is not just a soup; it's a culinary journey that transports you to the heart of Iranian cuisine. Whether you're a seasoned home cook or a novice in the kitchen, this article provides you with two meticulously crafted recipes, each offering a unique interpretation of this beloved dish. The first recipe, a traditional Ash-e-jow, is a step-by-step guide that captures the essence of this classic soup. For those seeking a vegetarian variation, the second recipe offers a delightful plant-based version, brimming with the same enticing flavors and textures.
So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure with Ash-e-jow. Let the aromatic symphony of herbs and spices fill your kitchen as you create this delectable soup, a testament to the culinary artistry of Iran.
ASH-E-JOW (IRANIAN/PERSIAN BARLEY SOUP)
I've seen a lot of recipes for this soup; however, my mother-in-law adds tomato paste for a bit of a different flavour and she doesn't add any lentils or beans. It's thick, filling, and delicious, and you could make it vegetarian by using vegetable stock.
Provided by Autumn Leaves
Categories Barley Soup
Time 2h10m
Yield 8
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 193.3 calories, Carbohydrate 28.3 g, Cholesterol 9.5 mg, Fat 7.2 g, Fiber 4.3 g, Protein 5.5 g, SaturatedFat 2.8 g, Sodium 177.6 mg, Sugar 3.4 g
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
Tips:
- Use high-quality barley: Look for whole barley grains that are plump and free of debris. Avoid using barley that is cracked or broken, as it will not cook evenly.
- Soak the barley overnight: Soaking the barley overnight will help to reduce the cooking time and make the soup more digestible. If you don't have time to soak the barley overnight, you can soak it for at least 30 minutes before cooking.
- Use a variety of beans: This recipe calls for three types of beans: kidney beans, pinto beans, and chickpeas. You can use any type of beans that you like, but be sure to use a variety of colors and textures for a more interesting soup.
- Don't overcook the vegetables: The vegetables in this soup should be cooked until they are tender but still retain their shape. Overcooking the vegetables will make them mushy and bland.
- Season the soup to taste: The amount of salt and pepper that you add to the soup will depend on your personal preference. Be sure to taste the soup before serving and adjust the seasonings as needed.
Conclusion:
Ash-e-jow is a delicious and hearty Iranian soup that is perfect for a cold winter day. The combination of barley, beans, vegetables, and herbs creates a flavorful and nutritious soup that is sure to please everyone at the table. With a little planning and preparation, you can easily make this soup at home. So next time you're looking for a comforting and satisfying meal, give ash-e-jow a try.
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