Dish
Ash-e jo
Barley soup
Ash-e jo is a thick and hearty soup that is made by cooking barley and lentils in a flavorful broth. The soup is then flavored with a variety of vegetables, including carrots, celery, and onions. The soup is typically served with a dollop of yogurt and a sprinkle of fresh herbs.
Origins and history
Ash-e jo is a traditional Persian soup that has been enjoyed for centuries. It is believed to have originated in the northern regions of Iran and was originally made with wild herbs and vegetables.
Dietary considerations
This soup is vegetarian and can be made vegan by using vegetable broth instead of chicken broth. It is also gluten-free if made with gluten-free barley.
Variations
There are many variations of ash-e jo, including adding meat or poultry for a heartier version. Some recipes also call for the addition of dried fruits, such as apricots or raisins, to give the soup a sweet and tangy flavor.
Presentation and garnishing
Ash-e jo can be garnished with a dollop of yogurt, a sprinkle of fresh herbs, or a drizzle of olive oil.
Tips & Tricks
To make the soup even heartier, add a can of chickpeas or white beans to the soup before serving.
Side-dishes
Ash-e jo is typically served with a side of crusty bread or a simple salad.
Drink pairings
A light and refreshing white wine, such as a Sauvignon Blanc or Pinot Grigio, pairs well with ash-e jo.
Delicious Ash-e jo recipes
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