Description
Nourishing Persian Ash-e Jo with Chicken and Herbs is a hearty, comforting barley soup. It features tender chicken, fragrant herbs, lentils, and barley, offering a taste of traditional Persian cuisine.
Ingredients
- 1 cup pearled barley, rinsed and soaked for at least 2 hours
- 1/2 cup green lentils, rinsed
- 1/2 cup white beans (e.g., navy or cannellini), soaked overnight
- 2 bone-in chicken thighs, skin removed
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground black pepper
- Salt to taste
- 1 teaspoon dried mint, plus extra for garnish
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh dill
- 6 cups chicken stock or water, or a mix
- 1/2 cup plain yogurt or kashk (optional)
Instructions
- Soak white beans overnight and pearled barley for at least 2 hours. Rinse lentils and barley under cold water.
- Heat oil in a large pot over medium heat. Sauté onion until translucent (5-7 minutes). Add garlic and turmeric, cook for 1-2 minutes until fragrant.
- Add chicken thighs and season with salt and pepper. Pour in stock or water. Bring to a boil, then simmer covered for 20 minutes until chicken is cooked.
- Remove chicken to cool. Add soaked beans, lentils, and barley to the pot. Simmer for 45-50 minutes, stirring occasionally.
- Shred cooled chicken, removing bones, and return to the pot.
- Stir in fresh parsley, cilantro, and dill. Add dried mint. Simmer for 10-15 minutes.
- Taste and adjust seasoning. Serve with yogurt or kashk if desired.
Notes
- Soaking beans and barley significantly reduces cooking time and improves texture.
- A Dutch oven is recommended for even heat distribution during the long simmer.
- Kashk, a fermented whey, adds a traditional tangy and creamy finish.
- This soup is a complete meal, but can be served with Lavash or Sangak bread.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Persian
Nutrition
- Serving Size: 1 bowl
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