Ashe Jo, Traditional Persian Food
Iran is a vast country with amazing diversity in geographical features, climatic conditions, cultural elements, and groups of ethnicity. Each region enjoys its unique customs, languages or dialects, traditions, clothes, and cuisine. The common feature in all regions is that Iranian cuisine is not just about mixing the ingredients, but also about how to mix which ingredients in what quantity so that the final product looks like an arty healthy meal. One of the most popular foods among all regions is Aush or Ash (the Persian style of soup). Persian food includes a wide range of traditional soups such as Ashe Jo (Barley Soup) which is one of the most popular soups served at most Persian restaurants and ceremonies. Here, you will learn how to make Ashe Jo in Persian style. If you are interested in Persian Food Tours, do not hesitate to contact us.
Ashe Jo (Bean, chickpea, and herb soup), an Iranian dish
Ingredients (for 5 to 6 people):
- 4 tablespoons of dried chickpeas
- 3 tablespoons of dried red beans (the ones used in Iran have small white marks)
- 3 tablespoons of lentils
- 4 tablespoons of oatmeal
- 4 tablespoons of wheat
- 3 tablespoons of porridge mix
- 500g mixture of fresh herbs: coriander, parsley, chives, dill, and spinach sprouts
- 1 tablespoon of dried mint
- 6 chicken legs or chicken stock
- 2 tablespoons of oil
- 2 onions
- 4 cloves of garlic
- 3 or 4 tablespoons of dried onions (to serve)
- Kashk *
- Salt & pepper
First, the day before, soak overnight the chickpeas and beans.
After peeling and chopping the onions, cook them in a skillet until soft.
Then, mix all the ingredients, add the stock to cover, and cook gently for about 30 minutes.
Finally, just before serving, put on the soup a tablespoon each of Kashk and dried onions.
* Kashk (or whey) is typically Iranian, found in all markets in piles of whitish chunks, like pieces of chalk. It is yogurt that is cooked for a long time and then dehydrated. To use it, dissolve it in an equal quantity of hot water. For example, 1 glass of Kashk for 1 glass of water. This can then be kept covered in the fridge for a few days.
You can replace it with either yogurt or sour cream.