It is made both with and without meat. The main ingredients include peeled oats, pinto beans, and specific vegetables. This article introduces how to prepare Persian barley soup in a step-by-step recipe without meat, which is compatible with all tastes.
Another Persian barley soup with tomato: Soup Jo Recipe; Tasty Persian Barley Soup
How to Make Ash Jo?
- 1 cup peeled oats
- ½ glass pinto beans
- ½ glass pease
- 600 grams vegetables (leeks, parsley, coriander, a little dill, beet leaves, and spinach.)
- 500 grams curd
- 6 garlic cloves
- 3 onions
- 1 tablespoon dried mint
- Salt and black pepper as needed
- Turmeric and oil as needed
Pour the chickpeas, pinto beans and peeled barley separately in a water bowl and let them soak for 6 hours.
Note: During this time, we change their water 2-3 times.
Take off the excess water, wash them and put each in a separate pot. Pour water on beans; first, increase their heat until the water reaches the boiling point, turn down the heat and let the beans cook over time.
Ensure the pot you use to cook the beans is big enough because we want to cook the soup in it. After the beans are cooked, remove excess water.
Now, put the vegetables on a cloth, dry and chop them, and set them aside. Remove the cooked pinto beans and chickpeas from the heat and set them aside.
Then we go to the barley, and during the cooking, we stir the barley every 2 minutes so that it does not settle, and then after 2 hours of cooking, when it is glazed, we add the cooked chickpeas and pinto beans to it. At the same time add the vegetables to the pot.
Add a little salt and let it cook for another 30 to 45 minutes until the vegetables are cooked. To prepare the onion, peel and wash the onions and chop them finely on a board.
Add the oil to a large pan, put it on medium heat, and wait for the oil to heat up. Pour the onions into the pan and fry until golden. Then take the fried onions out of the pan and set them aside.
Peel and wash the garlic, chop it into thin slices, pour it into the same pan, and fry it. After the garlic is ready, put it on a plate.
Note: It is better to fry the garlic concisely so it will not lose its properties.
Finally, pour the dried mint into the pan (if you need oil, first pour and let it heat up and then add the mint) and fry until it is softened.
In the last 20 minutes of cooking Ash Jo, pour half of the garlic and onion into the soup, add a little turmeric, black pepper, and curd to it, and mix well with the ingredients. Then wait for the soup to settle and thicken.
After the soup is fully cooked, we taste it. If it needs salt, we add a little salt to it and remove it from the heat.
How to Serve Ash Jo?
Pour the prepared Ash jo into a bowl and decorate with curd, fried mint, fried onion, and garlic, and enjoy eating this delicious soup with your family and friends.
Key Points for Making Ash Jo
- Ash jo is usually cooked without meat, but if you like to use it, it is necessary to cook the meat and add it to the other ingredients in the middle of cooking.
- If you do not have access to fresh vegetables, you can use dried ones to prepare Persian barley soup. To do this, we need to add 250 grams of dried vegetables to the soup and enjoy its taste.
- For Ash Jo to have a better taste and appearance, it is better to add some flaky barley to it in the final cooking steps and let it cook.
Do not forget to make this recipe and share it with us. If you also have any questions about the Ash Jo recipe, please do not hesitate to ask.