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
