Aash-e Jow (Persian Barley, Rice, & Bean Soup) Recipe
Introduction
Aash-e Jow is a comforting Persian soup made with barley, rice, lentils, and fresh herbs. This hearty dish is flavored with warm spices and topped with a unique caramelized onion and mint garnish, bringing complex textures and tastes to every spoonful.
Ingredients
- 2 large yellow onions (for garnish)
- 4 cloves garlic (for garnish)
- 1/4 cup olive oil (for garnish)
- 3 tablespoons dried mint (for garnish)
- 1 teaspoon kosher salt, plus more as needed (for garnish)
- 1 large yellow onion (for soup)
- 1/4 cup olive oil (for soup)
- 2 teaspoons kosher salt, or more to taste (for soup)
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 cup white basmati rice
- 1/2 cup pearled barley
- 1/2 cup French green lentils
- 8 cups water, plus more as needed
- 1 (about 15-ounce) can garbanzo or cannellini beans
- 2 ounces baby spinach (about 2 cups)
- 1 bunch fresh parsley
- 1 bunch fresh cilantro
- Plain Greek yogurt, for serving
Instructions
- Step 1: Make the caramelized onion garnish. Thinly slice 2 large yellow onions and coarsely chop 4 garlic cloves. Heat 1/4 cup olive oil in a large skillet over medium heat until shimmering. Add onions and a pinch of kosher salt. Cook, stirring occasionally, until deep golden brown, about 20 minutes, adjusting heat as needed.
- Step 2: Add chopped garlic, 3 tablespoons dried mint, and 1 teaspoon kosher salt to the skillet. Stir to combine and taste to adjust seasoning. Set aside the caramelized onion mixture.
- Step 3: Prepare the soup. Peel and dice 1 large yellow onion. Heat 1/4 cup olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and a pinch of kosher salt. Cook until tender and translucent, about 5 minutes.
- Step 4: Add 2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1 teaspoon ground cumin, 1 teaspoon ground coriander, and 1/2 teaspoon ground turmeric. Stir well until spices coat the onion, about 1 minute.
- Step 5: Add 1/2 cup basmati rice, 1/2 cup pearled barley, and 1/2 cup French lentils. Stir until well combined. Pour in 8 cups water and bring to a simmer.
- Step 6: Cover and simmer until grains and lentils are al dente, about 30 minutes. Meanwhile, drain and rinse 1 can of garbanzo or cannellini beans. Coarsely chop spinach to yield about 2 cups. Coarsely chop parsley leaves to yield 1 cup. Coarsely chop cilantro leaves and tender stems to yield 1 cup.
- Step 7: Add the beans, parsley, cilantro, and spinach to the pot. Stir and bring back to a simmer. Cook uncovered, stirring occasionally and scraping the bottom, until grains are tender and soup has thickened but remains a little loose, about 15 minutes more. Add water if the soup becomes too thick.
- Step 8: Taste and adjust seasoning with kosher salt as needed. Serve hot with a dollop of plain Greek yogurt and garnish generously with the caramelized onion mixture.
Tips & Variations
- Use fresh herbs like dill or mint along with parsley and cilantro for a subtle flavor change.
- Soak the barley and lentils for a few hours beforehand to reduce cooking time.
- For a vegan version, omit the Greek yogurt or use a plant-based alternative.
- Adjust the amount of water to control soup thickness based on your preference.
Storage
Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of water if it thickens too much. The caramelized onion garnish is best stored separately and added fresh before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of beans?
Yes, you can substitute garbanzo or cannellini beans with other white beans or chickpeas depending on what you have available. Just make sure to drain and rinse canned beans before adding.
Is it possible to make this soup gluten-free?
Traditional pearled barley contains gluten, so this recipe is not gluten-free. For a gluten-free version, omit the barley and add extra rice or lentils instead.
Print
Aash-e Jow (Persian Barley, Rice, & Bean Soup) Recipe
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Aash-e Jow is a hearty and aromatic Persian soup combining barley, rice, lentils, and beans with fresh herbs and warm spices. Topped with a rich caramelized onion and garlic garnish, this comforting stew is perfect for a wholesome meal. Served with a dollop of creamy Greek yogurt, it balances earthy flavors with a creamy finish for a nourishing, flavorful dish.
Ingredients
Scale
Caramelized Onion Garnish
- 2 large yellow onions, thinly sliced
- 4 cloves garlic, coarsely chopped
- 1/4 cup olive oil
- 3 tablespoons dried mint
- 1 teaspoon kosher salt, plus more as needed
Aash-e Jow Soup
- 1 large yellow onion, peeled and diced
- 1/4 cup olive oil
- 2 teaspoons kosher salt, or more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 cup white basmati rice
- 1/2 cup pearled barley
- 1/2 cup French green lentils
- 8 cups water, plus more as needed
- 1 (about 15-ounce) can garbanzo or cannellini beans, drained and rinsed
- 2 ounces baby spinach (about 2 cups), coarsely chopped
- 1 bunch fresh parsley leaves (about 1 cup), coarsely chopped
- 1 bunch fresh cilantro leaves and tender stems (about 1 cup), coarsely chopped
- Plain Greek yogurt, for serving
Instructions
- Make the caramelized onion garnish. Heat olive oil in a large skillet over medium heat until shimmering. Add thinly sliced onions and a pinch of kosher salt. Cook, stirring occasionally, until onions turn deep golden brown, about 20 minutes, adjusting heat as needed. Add chopped garlic, dried mint, and kosher salt. Stir to combine, taste and adjust seasoning. Set aside.
- Sauté the onions for the soup. Heat olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add diced onion and a pinch of kosher salt. Cook until tender and translucent, about 5 minutes.
- Add spices. Stir in kosher salt, black pepper, ground cumin, ground coriander, and ground turmeric. Cook for about 1 minute to coat onions with spices and release flavors.
- Add grains and lentils. Add white basmati rice, pearled barley, and French green lentils to the pot. Stir well to combine with the sautéed onions and spices.
- Add water and simmer. Pour in 8 cups water and bring to a simmer. Cover the pot and cook until grains and lentils are al dente, approximately 30 minutes, stirring occasionally.
- Prepare the beans and herbs. While the grains cook, drain and rinse the garbanzo or cannellini beans. Coarsely chop the baby spinach, parsley leaves, and cilantro leaves with stems.
- Add beans and herbs to soup. Stir beans, parsley, cilantro, and spinach into the simmering soup. Bring back to a simmer.
- Finish the soup. Cook uncovered, stirring occasionally and scraping the bottom of the pot to prevent sticking, until grains are tender and the soup thickens but remains slightly loose, about 15 minutes more. Add additional water if the soup becomes too thick. Taste and adjust salt as needed.
- Serve. Ladle the soup into bowls. Top each serving with a dollop of plain Greek yogurt and garnish with the reserved caramelized onion mixture. Enjoy warm.
Notes
- Be patient when caramelizing onions—they develop deep flavor and sweetness with slow cooking.
- Adjust water quantities to achieve your preferred soup consistency.
- Use fresh herbs generously for an authentic fresh and bright flavor.
- Greek yogurt adds creaminess; alternatively, use plain yogurt or skip for dairy-free.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Persian
Keywords: Persian soup, barley soup, lentil soup, vegetarian soup, healthy soup, aash-e jow, comfort food, winter soup
