Àsh-e Jo (آش جو) | Iranian Food | Persian Food | [ENG SUB]
Àsh-e Jo (Barley Pottage) is a delicious, aromatic, and hearty Persian soup that's perfect for keeping you warm during cold winter days and nights. Enjoy!
Ingredients
13 oz Lamb Shank or Leg of Lamb, boneless
1 cup Green Lentils, dry
1/2 cup White Beans (Great Northern Beans), dry
1/2 cup Garbanzo Beans (Chickpeas), dry
3/4 cup Pearl Barley, dry
1/2 cup Jasmine Rice, dry
1 Red Onion, medium size
1/3 cup Summer Savory Leaves, dry (may also use fresh)
1 tbsp Turmeric, ground
1/2 tbsp Salt, as needed
1 tsp Black Pepper, as needed
6 oz Dill, fresh
2.5 oz Tarragon, fresh
Kashk (Persian whey sauce), crispy fried onions, and olive oil, as needed
------------------------------------------------------------------------
Alternate Spellings: Ásh Jo, Ash Jo, Ash-e Jo, Ash'e Jo, Ash-e-jow, Aush
------------------------------------------------------------------------
Thank you very much for watching my cooking video!
Please Subscribe to my channel; and, Like, Comment, and Share my videos.
------------------------------------------------------------------------
#persianfood #iranianfood #cooking #internationalfood
Let's make Ash-e-jo | Cooking with Zahra
Full recipe here:
Follow me for more recipe ideas.
Facebook:
Instagram:
Tiktok:
Twitter:
Website:
Pinterest:
Soupe Jo (Persian Barley Soup) سوپ جو سفید
(Chicken and broth)
Ingredients;
-2 lbs chicken pieces with bone, preferably 4 thighs
-1 Medium onion
- 6 cups water
-1 Tsp salt
-1 Tsp pepper
-1/2 tbsp minced garlic
-1/2 carrot, optional
Instructions;
-Peel and quarter onion and place in a large stockpot.
-Wash chicken pieces and add to the pot.
-Add water, salt, pepper, minced garlic and carrot.
-Bring to boil on high, takes about 10 minutes. Then set stove on low, cover and simmer 50 minutes.
- Remove chicken from broth and allow broth and chicken to cool.
-Once cooled a little, strain broth to remove small bits of onions and bones. This will make a clear broth ready for use in any recipe.
-When chicken is cool to the touch, remove skin, bone and fat. Chop chicken into small pieces, about 1/2 inch.
(Soup)
Ingredients;
-1 cup pearl barley
-1/4 cup rice
-2 medium onions (about 2 cups chopped)
-2 large carrots (need 1 cup chopped)
-1/2 buch parsley (need 1 cup chopped, 1/2 cup for soup, 1/2 cup as topping)
-About 2 cups cooked and chopped chicken
-2cups hot water for soaking barley
-4 cups cold water
-4 cups chicken broth
-1 cup milk
-1 cup heavy cream( 1/2 cup for soup, 1/2 cup as topping)
-4 tbsp butter
-1 tbsp oil
-1/2 tbsp minced garlic
-2 Tsp salt ( add gradually to taste)
-1 1/2 Tsp pepper (add gradually to taste)
Instructions;
-Rinse rice and set aside.
-Soak barley in 2 cups hot water and set aside.
-Wash, peel and chop carrots, set aside.
-Wash parsley remove stems and chop leaves, set aside.
-Peel and chop onions, set aside.
-Drain barley and rice. Pour into a large saucepan and add 4 cups of water. No need to add salt.
-Place on high heat and bring to boil. This takes about 10 minutes. Once boiling, lower the heat and simmer for 20 minutes, (uncovered on medium low heat). Do not stir.
-While barley simmers, heat butter and oil in a large stockpot. Sauté onions and carrots until onions are translucent. About 6 minutes on high.
-Add minced garlic and continue cooking 1 minute. Turn heat off until barley is ready.
-After barley has simmered 20 minutes pour into stockpot with onions and carrots.
-Add 4 cups of broth, 1 Tsp each salt and pepper and bring to boil.
-Lower heat and simmer 20 minutes, on medium low.
-Then add chicken, 1/2 cup chopped parsley and 1 cup milk.
-Taste for salt and pepper (I added 1/2 Tsp of each.) and simmer another 10 minutes.
- Turn off the heat and add 1/2 cup heavy cream.
-Taste for salt again. (I added another 1/2 Tsp salt.)
-Top with a splash of cream and a sprinkle of chopped parsley as you serve.
Important tips;
1- It’s important to add salt gradually as some broth may contain more salt than others.
2-This soup thickens when refrigerated. You will need to use more broth, milk or water to thin the soup when reheating.
Enjoy—- Noosh Jon
(Ash jo ) Barley stew (Barley Pottage) with beans and herbs recipe ????
Today we are going to learn how to cook one of the delicious and old iranian food
___________________________________________________________________________________________
subscribe my YouTube channel:
Ingredients:
One glass of peeled barley
Half a glass of pea
half a glass of Pinto bean
2 onions
7 cloves garlic
100 g herbs
Half a glass of curd
1 tbsp salt
1 tbsp turmeric
1/2 tsp pepper
1 rumen
___________________________________________________________________________________________
If you made this food write me about your experiences ❤
and if you want me to teach you another iranian food please leave a comment below
And to support us send this video to your friends so that they can cook this delicious food .????❤
___________________________________________________________________________________________
Follow us on social media below:
instagram:
facebook:
youtube:
___________________________________________________________________________________________
(Ash jo ) Barley stew (Barley Pottage) with beans and herbs recipe ????___________________________________________________________________________________________
#ash_jo #Barley_stew
#persian_food #persian_dishes #persian_food_recipe #ianaian_food #iranian_dishes #iranian_recipe #iran_food
This is my take on the gorgeous Ash-e Jo a Persian Barley & Herb Stew ???? recipe on insta & tiktok
Soup-e Jo - Persian Barley Soup
Soup-e Jo or Barley Soup is one of those things, that makes you enjoy the colder months. This creamy soup, with the earthiness of mushrooms and the freshness of lemon, is just so comforting. The barley makes it nice and filling, so you can easily prepare this for lunch or dinner. It takes some time to simmer, but the active prep time is short and sweet.
THE CLASSIC PERSIAN COOKING COURSE:
FREE RECIPES:
BOOK A PRIVATE CLASS:
SIGN UP FOR HAMI'S EMAILS AND GET A FREE MASTERCLASS:
Let's stay in touch!
INSTAGRAM: instagram.com/igotitfrommymaman
FACEBOOK: facebook.com/igotitfrommymaman
PINTEREST: pinterest.com/igotitfrommymaman
Ingredients (serving 4)
1.9l / 8 cups water
1.2l / 5 cups milk (+120ml / 1/2 cup for slurry)
200g / 1 cup barley
250g / 8oz chestnut mushrooms (you can add any mushrooms you like)
1 medium-sized carrot
60ml / 1/4 cup double cream
1/2 tbsp plain flour (for slurry)
1/4 tsp black pepper
Salt to taste
Fresh lemon juice to taste
Fresh parsley to garnish
Thanks so much for watching! Let me know anytime if you have any questions.
If you found this tutorial helpful, feel free to give it a thumbs up and subscribe for more Persian cooking tips, tricks and recipes!