Ash-e Jo آش جو

Name: Ash-e Jo
Total time: 150 min
Yield: 4
Cuisine: Persian
Ingredients: 150 g pearl barley; 100 g chickpeas (soaked overnight); 100 g pinto beans (soaked overnight); 80 g brown or green lentils; 1 tsp turmeric; 400 g herbs for ash (parsley, coriander, leek, spinach); 150 g kashk (fermented whey); 2 onions; 2 tbsp dried mint; 6 tbsp oil; salt (to taste); black pepper (to taste)

Warming stew of barley, pulses and herbs, with kashk and mint oil.

⏱ 150 min · vegetarian

Ingredients

415 g pearl barley
275 g chickpeas (soaked overnight)
275 g pinto beans (soaked overnight)
220 g brown or green lentils
2¾ tsp turmeric
1100 g herbs for ash (parsley, coriander, leek, spinach)
415 g kashk (fermented whey)
5½ onions
5½ tbsp dried mint
16½ tbsp oil
salt (to taste)
black pepper (to taste)

Method

Boil the barley, chickpeas and beans with 2 l water and turmeric for 1 hour.
Add the lentils and finely chopped herbs and simmer for 45 minutes until thick. Season with salt and pepper.
Finish with kashk.
For the garnish fry onion rings until crisp and briefly sizzle dried mint in hot oil (nana dagh).