So every week, Mrs CM and I try to find recipes that use a good many things we grow in our garden and the rest can be supplemented from what we have in storage that we can’t grow in our garden. When I was at Atlanta Botanical Gardens learning from the edible garden area’s botanist, I asked her if you could make one recipe out of the stuff you have here, she replied with Aash-e Jow. I had never heard of it so went home and googled.
Every once in awhile, we come across a really good recipe. This one was a very pleasant surprise. I had never heard of it and have never eaten Persian food, though I have had Indian food numerous times. Best part is, a large majority of ingredients come out of our garden minus the rice and beans that we have plenty of stocked up. So, thought I would share.
This herbaceous, aromatic Persian soup is made with barley, lentils, rice, beans, and spices.
YIELD
Serves 8
PREP TIME
10 minutes to 15 minutes
COOK TIME
1 hour to 1 hour 5 minutes
INGREDIENTS
For the caramelized onion garnish:
2 large yellow onions
4 cloves garlic
1/4 cup olive oil
3 tablespoons dried mint
1 teaspoon kosher salt, plus more as needed
For the aash-e-jow:
1 large yellow onion
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
2 ounces baby spinach (about 2 cups)
1 bunch fresh parsley
1 bunch fresh cilantro
Plain Greek yogurt, for serving
INSTRUCTIONS
Make the caramelized onion garnish:
Thinly slice 2 large yellow onions. Coarsely chop 4 garlic cloves. Heat 1/4 cup olive oil in a large skillet over medium heat until shimmering. Add the onions and a pinch of kosher salt and cook, stirring occasionally, until deep golden brown, about 20 minutes, adjusting the heat as needed.
Add the garlic, 3 tablespoons dried mint, and 1 teaspoon kosher salt, and stir to combine. Taste and season with more kosher salt as needed.
Make the aash-e jow:
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 and cook until tender and translucent, about 5 minutes. 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 until the spices coat the onion, about 1 minute more.
Add 1/2 cup basmati rice, 1/2 cup pearled barley, and 1/2 cup French lentils, and stir until well combined. Add 8 cups water and bring to simmer.
Cover and simmer until the grains and lentils are al dente, about 30 minutes. Meanwhile, drain and rinse 1 can garbanzo or cannellini beans. Coarsely chop 2 ounces spinach until you have 2 cups. Coarsely chop the leaves from 1 bunch fresh parsley leaves until you have 1 cup. Coarsely chop 1 bunch cilantro leaves and tender stems until you have 1 cup.
Add the beans, parsley, cilantro, and spinach to the rice mixture. Stir and bring back to a simmer. Cook uncovered, stirring occasionally and making sure to scrape the bottom of the pot, until grains are tender and cooked through and soup has thickened but is still a bit loose, about 15 minutes more. (Add more water if it gets too thick.) Taste and season with kosher salt as needed. Serve with a dollop of Greek yogurt and garnish with the reserved caramelized onions.
RECIPE NOTES
Make ahead: The caramelized onions can be made 1 day ahead and refrigerated in an airtight container. Let come to room temperature before serving.
Storage: Leftovers can be refrigerated in an airtight container up to 4 days. If the soup has thickened, thin out with water when reheating.
