Haute Ash-e Jo: A Gourmet Twist on a Traditional Iranian Dish

Ingredients

Haute Ash-e Jo takes the traditional Iranian dish to new heights by incorporating haute cuisine techniques and ingredients. The original recipe is elevated through the use of premium cuts of meat, such as tenderloin or lamb chops, and the addition of luxurious ingredients like truffles or caviar. The presentation is also elevated, with meticulous plating and artistic garnishes that showcase the dish's sophistication. We alse have the original recipe for Ash-e jo, so you can check it out.

• 500g (1.1 lb) premium cuts of meat (tenderloin or lamb chops) 500g (1.1 lb) premium cuts of meat (tenderloin or lamb chops)
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon saffron threads, soaked in 2 tablespoons warm water 1 teaspoon saffron threads, soaked in 2 tablespoons warm water
• 2 dried limes, pierced 2 dried limes, pierced
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, diced 2 potatoes, diced
• 1 cup (200g) cooked chickpeas 1 cup (200g) cooked chickpeas
• 1 cup (200g) cooked kidney beans 1 cup (200g) cooked kidney beans
• Salt and pepper to taste Salt and pepper to taste
• Fresh herbs (such as parsley or cilantro) for garnish Fresh herbs (such as parsley or cilantro) for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 35g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the meat to the pot and cook until browned on all sides.
3. 3.
   Stir in the ground turmeric, cumin, and coriander, and cook for another minute to release their flavors.
4. 4.
   Pour in the beef or vegetable broth, and add the soaked saffron threads and dried limes. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1 hour, or until the meat is tender.
5. 5.
   Add the diced carrots, potatoes, cooked chickpeas, and kidney beans to the pot. Season with salt and pepper to taste. Simmer for an additional 20 minutes, or until the vegetables are cooked through.
6. 6.
   Remove the dried limes from the pot and discard. Adjust the seasoning if needed.
7. 7.
   Serve Haute Ash-e Jo hot, garnished with fresh herbs and accompanied by crusty bread or rice.

Treat your ingredients with care...

• Saffron — To extract the maximum flavor and color from saffron threads, soak them in warm water for at least 10 minutes before adding them to the dish.
• Dried limes — Piercing the dried limes allows their tangy flavor to infuse into the broth more effectively. Be careful not to break them apart.

Tips & Tricks

• For an extra touch of luxury, garnish the dish with edible flowers or microgreens.
• Experiment with different cuts of meat to find your preferred level of tenderness and flavor.
• If truffles are available, shave a few slices over the finished dish for an indulgent twist.
• Serve Haute Ash-e Jo in elegant bowls or small individual pots to enhance the dining experience.
• Don't rush the cooking process; allowing the flavors to develop over time will result in a more refined dish.

Serving advice

Serve Haute Ash-e Jo as a main course, accompanied by a side of crusty bread or fragrant rice. The dish pairs well with a crisp white wine or a light-bodied red wine.

Presentation advice

To present Haute Ash-e Jo in a visually appealing manner, carefully arrange the tender pieces of meat, colorful vegetables, and aromatic broth in a shallow bowl. Garnish with fresh herbs and a drizzle of high-quality olive oil for an elegant finishing touch.