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

1015 g pearl barley
675 g chickpeas (soaked overnight)
675 g pinto beans (soaked overnight)
540 g brown or green lentils
6¾ tsp turmeric
2700 g herbs for ash (parsley, coriander, leek, spinach)
1015 g kashk (fermented whey)
13½ onions
13½ tbsp dried mint
40½ 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).