Persian ash-e jo requires 7 different herbs chopped by hand—food processors destroy the delicate oils that create its signature aroma.
Ash-e Jo (Persian Barley & Herb Stew)
Dive into the heartwarming world of Ash-e Jo, a delightful Persian stew brimming with wholesome barley and vibrant herbs! This nourishing dish not only warms your soul but also supports gut health with its rich blend of fresh greens and aromatic spices. Get ready to savor a bowl of comfort that’s as nutritious as it is delicious!
Prep
15
min
Cook
40
min
Serves
8
people
Level
intermediate
The Story
This Persian powerhouse emerged from 13th-century Mongol invasions when nomadic barley met Persia's legendary herb gardens—Genghis Khan's warriors needed portable protein, local cooks had mountains of fresh dill and parsley, and somewhere between conquest and survival, they created Iran's answer to minestrone that makes Italian grandmothers weep with envy.
Regional Twist
In Isfahan province, they double the dried mint and swap half the parsley for fresh tarragon, then finish with pomegranate molasses instead of lemon juice for that sweet-tart punch.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- ¾ cup (177 ml) chopped herbs
- 2 tablespoons (30 ml) dried mint
- ½ cup (118 ml) lentils
- to serve natural yoghurt
- 2 onions
- 1 cup (237 ml) pearled barley
- 700 grams red kidney beans
- 2 cups (473 ml) spinach
Pantry Items
Amounts also listed in instructions below
- broth (to taste)
- cumin (to taste)
- garlic (to taste)
- lemon juice (to taste)
- 4 tablespoons (59 ml) olive oil
- 5 tablespoons (74 ml) olive oil or ghee
- onion (to taste)
- salt (to taste)
- salt and black pepper (to taste)
- turmeric (to taste)
- ½ cup (92 g) white basmati rice
👨🍳 Instructions
- 1
Prepare the garnish by heating the oil in a frying pan over medium heat and sauté the onion for about 15 minutes until golden brown. Add the rest of the ingredients for the garnish and sauté for 2 more minutes on low heat. Set aside on a plate lined with kitchen towel to remove excess oil.
- 2
In a large pot, sauté the onions with olive oil for about 10 minutes over medium heat with a pinch of salt. Add garlic, turmeric, and cumin and sauté for an additional 2 minutes.
- 3
Add chicken broth along with barley, rice, lentils, and black pepper. Cover and cook on low heat for 25-30 minutes until just cooked. Add more water or broth according to your preference.
- 4
Add the herbs, spinach, and kidney beans, cover, and continue to cook for another 5 minutes. Remove from heat and stir in the lemon juice. Taste and adjust seasoning if necessary.
- 5
Pour the stew into a serving bowl and garnish with a big dollop of yoghurt, the golden onion garnish, and a drizzle of extra virgin olive oil.
💡 Pro Tips
- ✓Toast the pearled barley in a dry pan for 3-4 minutes until fragrant before adding to the stew - this develops nutty flavors through Maillard reactions and prevents the grains from becoming mushy during the 25-30 minute cooking time.technique3-4 minutes
- ✓Add fresh herbs only in the final 5 minutes of cooking to preserve their volatile oils and bright color - prolonged heat above 185°F breaks down chlorophyll and causes herbs to turn brown and lose flavor compounds.timing5 minutes, 185°F
- ✓Temper your yogurt garnish by whisking in 2-3 tablespoons of the warm stew before serving to prevent curdling - cold dairy proteins coagulate when they hit temperatures above 140°F too quickly.technique140°F threshold
- ✓Caramelize the garnish onions at exactly medium heat (around 300°F pan surface) for the full 15 minutes - higher heat burns the sugars before proper caramelization, while lower heat just steams the onions without developing the golden Maillard compounds.technique300°F, 15 minutes
- ✓Maintain a 4:1 liquid-to-grain ratio when cooking the barley and lentils together, as barley absorbs 3 times its weight in liquid while lentils only absorb 2.5 times their weight during the cooking process.ingredient4:1 ratio
Share this recipe
Prep
15
min
Cook
40
min
Serves
8
people
Level
intermediate
Share this recipe
Persian ash-e jo requires 7 different herbs chopped by hand—food processors destroy the delicate oils that create its signature aroma.
Ash-e Jo (Persian Barley & Herb Stew)
Dive into the heartwarming world of Ash-e Jo, a delightful Persian stew brimming with wholesome barley and vibrant herbs! This nourishing dish not only warms your soul but also supports gut health with its rich blend of fresh greens and aromatic spices. Get ready to savor a bowl of comfort that’s as nutritious as it is delicious!
The Story
This Persian powerhouse emerged from 13th-century Mongol invasions when nomadic barley met Persia's legendary herb gardens—Genghis Khan's warriors needed portable protein, local cooks had mountains of fresh dill and parsley, and somewhere between conquest and survival, they created Iran's answer to minestrone that makes Italian grandmothers weep with envy.
Regional Twist
In Isfahan province, they double the dried mint and swap half the parsley for fresh tarragon, then finish with pomegranate molasses instead of lemon juice for that sweet-tart punch.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- ¾ cup (177 ml) chopped herbs
- 2 tablespoons (30 ml) dried mint
- ½ cup (118 ml) lentils
- to serve natural yoghurt
- 2 onions
- 1 cup (237 ml) pearled barley
- 700 grams red kidney beans
- 2 cups (473 ml) spinach
Pantry Items
Amounts also listed in instructions below
- broth (to taste)
- cumin (to taste)
- garlic (to taste)
- lemon juice (to taste)
- 4 tablespoons (59 ml) olive oil
- 5 tablespoons (74 ml) olive oil or ghee
- onion (to taste)
- salt (to taste)
- salt and black pepper (to taste)
- turmeric (to taste)
- ½ cup (92 g) white basmati rice
👨🍳 Instructions
- 1
Prepare the garnish by heating the oil in a frying pan over medium heat and sauté the onion for about 15 minutes until golden brown. Add the rest of the ingredients for the garnish and sauté for 2 more minutes on low heat. Set aside on a plate lined with kitchen towel to remove excess oil.
- 2
In a large pot, sauté the onions with olive oil for about 10 minutes over medium heat with a pinch of salt. Add garlic, turmeric, and cumin and sauté for an additional 2 minutes.
- 3
Add chicken broth along with barley, rice, lentils, and black pepper. Cover and cook on low heat for 25-30 minutes until just cooked. Add more water or broth according to your preference.
- 4
Add the herbs, spinach, and kidney beans, cover, and continue to cook for another 5 minutes. Remove from heat and stir in the lemon juice. Taste and adjust seasoning if necessary.
- 5
Pour the stew into a serving bowl and garnish with a big dollop of yoghurt, the golden onion garnish, and a drizzle of extra virgin olive oil.
💡 Pro Tips
- ✓Toast the pearled barley in a dry pan for 3-4 minutes until fragrant before adding to the stew - this develops nutty flavors through Maillard reactions and prevents the grains from becoming mushy during the 25-30 minute cooking time.technique3-4 minutes
- ✓Add fresh herbs only in the final 5 minutes of cooking to preserve their volatile oils and bright color - prolonged heat above 185°F breaks down chlorophyll and causes herbs to turn brown and lose flavor compounds.timing5 minutes, 185°F
- ✓Temper your yogurt garnish by whisking in 2-3 tablespoons of the warm stew before serving to prevent curdling - cold dairy proteins coagulate when they hit temperatures above 140°F too quickly.technique140°F threshold
- ✓Caramelize the garnish onions at exactly medium heat (around 300°F pan surface) for the full 15 minutes - higher heat burns the sugars before proper caramelization, while lower heat just steams the onions without developing the golden Maillard compounds.technique300°F, 15 minutes
- ✓Maintain a 4:1 liquid-to-grain ratio when cooking the barley and lentils together, as barley absorbs 3 times its weight in liquid while lentils only absorb 2.5 times their weight during the cooking process.ingredient4:1 ratio