Ash-e Jo - Persian Barley Soup

Ingredients

• 1 cup (200g) barley 1 cup (200g) barley
• 1 cup (200g) green lentils 1 cup (200g) green lentils
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 cup (150g) spinach, chopped 1 cup (150g) spinach, chopped
• 1 cup (150g) fresh herbs (parsley, cilantro, dill), chopped 1 cup (150g) fresh herbs (parsley, cilantro, dill), chopped
• 6 cups (1.4L) vegetable broth 6 cups (1.4L) vegetable broth
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon cumin 1 teaspoon cumin
• Salt and pepper to taste Salt and pepper to taste
• Greek yogurt, for serving Greek yogurt, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 58g, 6g
• Protein: 12g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the barley and lentils under cold water.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
3. 3.
   Add the turmeric and cumin to the pot, and stir for a minute to release their flavors.
4. 4.
   Add the barley, lentils, carrots, celery, and zucchini to the pot. Stir well to coat the vegetables with the spices.
5. 5.
   Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for about 45 minutes, or until the barley and lentils are tender.
6. 6.
   Stir in the spinach and fresh herbs, and cook for an additional 5 minutes.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Ash-e Jo hot, topped with a dollop of Greek yogurt.

Treat your ingredients with care...

• Barley — Rinse the barley thoroughly before cooking to remove any impurities.
• Lentils — Sort and rinse the lentils to remove any debris or stones.
• Fresh herbs — Use a combination of parsley, cilantro, and dill for the best flavor.

Tips & Tricks

• For a heartier version, add cooked chicken or beef to the soup.
• Adjust the consistency of the soup by adding more vegetable broth if desired.
• Garnish with a drizzle of olive oil and a sprinkle of fresh herbs for an extra burst of flavor.
• Serve with warm crusty bread for a complete meal.
• This soup tastes even better the next day, so consider making a larger batch for leftovers.

Serving advice

Serve the Ash-e Jo hot in individual bowls, topped with a dollop of Greek yogurt. Accompany it with warm bread for a satisfying meal.

Presentation advice

Garnish each bowl of Ash-e Jo with a sprig of fresh herbs and a sprinkle of ground cumin for an attractive presentation. Serve it in colorful ceramic bowls to enhance the visual appeal.