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

525 g pearl barley
350 g chickpeas (soaked overnight)
350 g pinto beans (soaked overnight)
280 g brown or green lentils
3½ tsp turmeric
1400 g herbs for ash (parsley, coriander, leek, spinach)
525 g kashk (fermented whey)
7 onions
7 tbsp dried mint
21 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).