Ash Jo Recipe _ Healthy Persian Barley Soup

Ash jo is a very old and traditional Iranian food that has been cooked with different flavors and methods in all the cities of Iran since ancient times. It has many fans who do not miss eating this highly nutritious dish.
Preparing this Persiab soup is very easy.

You only need to follow the recipe to get the original taste of this dish. Its best advantage is that you can make it with or without meat and enjoy eating it.

Ash is one of the most famous Iranian dishes. It is usually cooked with different ingredients, such as vegetables and legumes. This appetizer is also used as a soup for vegetarians.

How to make Ash Jo? (Ash-jo recipe)

For: 4 people

Preparation time: 1 hour

Cooking time: 2 hour

Ingredients :

Instruction:

1. Soaking beans:

We start the preparation of hearty ash-e jo by soaking the beans. Pour oats, pinto beans, and chickpeas separately in a bowl, add water, and let them rest for a night until they soften and get rid of bloating.

Change the bean water several times.

2. Cooking the beans:

To start cooking, it is better to drain and wash the beans, then pour the chickpeas and beans into separate pots, boil the water on medium heat, and lower the heat so that the beans cook slowly.

Remove as much of the foam as possible from the beans.

3. Cooking peeled oats:

Choose a large pot for cooking ash, put it on medium heat, add water, and then pour the peeled oats into the pot. Let the water boil, then lower the heat until they are well cooked.

Stir the oats while cooking to prevent them from sticking.

4. Chopping and washing the vegetables:

Continue the cooking process by chopping vegetables. Ash vegetables include leek, coriander, spinach, and dill. First, clean the vegetables, wash them well, and then pour them into a colander to remove their excess water.

5. Chopping vegetables:

Next, remove the cooked chickpeas and beans from the heat and set aside. Place the cleaned vegetables on a clean textile until they are completely dry, and then chop them evenly using a knife.

6. Adding beans to oats:

Now, it’s time to stir the peeled oats. It is better to let them cook for 2 hours so that they become completely thick and glossy. Next, pour chickpeas and beans into the pot containing the oats.

7. Adding vegetable ash:

Mix some ingredients and then add the chopped vegetables to the pot so they are cooked well along with the rest. Let the ingredients cook well for 40 minutes, and add the necessary amount of salt at the end.

8. Chopping the onion:

Continue cooking ash-e jo by making fried onions by chopping them into slices or gems, placing a suitable pan on low heat, and adding oil until they are fried.

9. Fry the onion:

After the oil heats up, pour the onions into the pan and start frying until the color of the onions turns golden. Then, take the onions out of the pan and pour them on a plate.

10. Sauting garlic and mint:

Peel the garlic and cut it into slices. Fry it with some oil, then pour it on a plate and set it aside. Now, it’s time to fry the mint for about 1 minute on low heat until it becomes soft.

11. Adding spices:

To season Ash-e jo, it is better to cook it for the last half hour, pour the required amount of black pepper, curd, and turmeric powder into the pot, and mix the ingredients well. It is better to taste ash to know how much salt it contains.

12. Tasting ash to add salt:

Next, pour half of the fried onion and fried garlic into the ash and wait until the ash settles and thickens.But stir the ingredients so this soup does not stick and before adding salt be sure to taste it.

13. Preparation of food:

The traditional and hearty Ash-e jo you cooked is ready, and you can pour it into a bowl and decorate it with fried onion, fried garlic, and fried mint along with curd and then eat it.

History of ash:

Ash is a completely Iranian food that was later lent to other regions around the world from Iran, but we can confidently say that Ash is an Iranian food. This delicious Iranian dish has many similarities with soup.

Of course, the stories of ash and soup are completely different, but there are similarities in that they are both so-called watery foods, and vegetables are used in their recipes.

In ancient times, cooking ash was so common that the person who cooked was called Ashpaz, a word that is still used today.

Someone who is cooking food is said to be Ashpazi, which shows Ash’s value and popularity on Iranian tables since long ago.

What does vegetable Ash consist of?

Iranian Barley soup is an old Iranian ash that is mostly suitable for cold seasons and has many health benefits. Its main ingredients are peeled barley, peas and beans, lentils, rice, onions, and green vegetables.

Of course, some people prefer Ash-e jo with meat or Ash-e jo with sheep extract, but in all these types, the vegetables of Ash-e jo are usually fixed and include spinach, leek, coriander, and parsley.

For example, in Ash Shole Ghalamkar, spices, basil, and mint are also used in addition to these vegetables. In the preparation of Ash Reshteh, you can also use dill and Tarckun to make the soup fragrant.

What are the nature and properties of  Ash_e Jo vegetables:

It is important to know that the composition of Ash Joe’s vegetables and all types of Iranian dishes is such that they reach balance together. Pay attention to these things:

• Spinach is cold and moist and helps protect the heart and strengthen the body’s muscles.
• Leek is hot and dry and is very effective in reducing blood pressure, improving digestion, and strengthening eyesight.
• Coriander is cold and dry, and it is great for controlling diabetes and blood pressure, healing skin diseases, and increasing bone health.
• Parsley is hot and dry, strengthens the immune system, and is very useful in treating digestive disorders.
• Beetroot leaves are hot and dry; cooking them with lentils is beneficial. This useful vegetable strengthens vision, improves the function of the heart and blood vessels, and is a very useful plant for removing excess phlegm from the body.

Follow us to introduce you to how to prepare strong and thick Ash-e jo so that you can warm yourself up by making this ash whenever you want for the cold days of the year.

Notes :

• Barley helps digestion, reduces cholesterol, prevents cardiovascular diseases, and has softening properties.
• To make this ash tastier, you must have patience and enough time to cook it until the Persian barley soup is fully glazed.
• Chop the Persian barley soup vegetables coarser. This Persian ash is served with sangak bread and barbari bread.
  
• The vegetables of Ash-e jo include coriander, parsley, leeks, and spinach or beetroot leaves. The more coriander in the ash, the tastier it will be.
• Cooking time, concentration, stirring amount, and water content are different from those of other ash. Some people add tomato paste to it, and many people pour more vegetables into the ash to make it greener.
• You can decorate it with curd, saffron curd, cooked beans, fried onion, and fried mint.
• To make the ash taste better at the end of cooking, you can fry two tablespoons of flour and some saffron in a little hot oil and add them to the ash.
• Using sheep extract instead of water will make your ash tastier.
• To cook the beans faster and reduce their puffiness, you must soak them several hours in advance and change the water several times during that time.

Barley is rich in vitamins, minerals and other beneficial plant compounds.

It’s available in many forms, ranging from hulled barley to barley grits, flakes and flour.

Almost all forms of barley utilize the whole grain — except for pearl barley, which has been polished to remove some or all of the outer bran layer along with the hull.

When consumed as a whole grain, barley is a particularly rich source of fiber, molybdenum, manganese and selenium. It also contains good amounts of copper, vitamin B1, chromium, phosphorus, magnesium and niacin (2).

Additionally, barley packs lignans, a group of antioxidants linked to a lower risk of cancer and heart disease (3Trusted Source).

sourced:https://www.healthline.com/

Benefits :

• The barley used in this ash has a lot of glaze, which can help stomach cells become more resistant to acid.
• The nature of this ash is cold in traditional medicine, and it has a cooling effect for people with a hot nature and always have hot bodies.
• Foods containing barley can be effective in regulating blood sugar, and therefore, the use of this ash is recommended for diabetics.
• This ash contains a large amount of fiber, which can greatly affect the absorption and elimination of food and the functioning of the digestive system in general.
• Barley is a substance that stimulates the milk glands of lactating women and increases milk production.

FAQ:

1. How to prepare Ash Jo?

This Persian barley soup is one of the delicious Iranian dishes that is made with chickpeas, beans, barley, rice, vegetables, etc. If you like you can add meat or Sirabi to this ash.

2. Ash jo is cooked in what ceremony?

Some regions and cities of Iran even prepare Ash-e jo as an important food and offering in certain religious ceremonies and rituals such as the month of Muharram.

3. What is the best way to glaze this barley soup?

For your Persian barley soup to be glazed, it is better to cook the barley for 2-3 hours first. After the oats are glazed, add the other beans and mix well.

4. When should you add curd to the recipe for barley soup?

To make this, add the curd to it during the last half hour of cooking and stir it frequently until it is completely incorporated.

5. What is the best way to decorate a delicious and special Persian barley soup?

To decorate the ash, let the surface of the ash cool a little so that the decorations do not spread on the ash. To fry mint, it is better to use solid oil so that it is better placed on the ash. To make curd more beautiful, combine some of it with saffron.

Did you like this recipe?

• Please share your experience cooking this Persian Soup.
• If you want vegetarian food, I suggest this Persian vegetarian soup.
• You can ask me questions about Ash-e Jo in the comments. I will answer your questions as soon as possible.
• If you cook this food, tell us about the positive and negative comments about this food.