Sunday, 18 March 2018

Iranian Pearl Barley Soup - Ash-e Jo Jow

The snow flakes had been drifting past our window on and off yesterday, so it was no surprise to wake up to a blanket of snow outside.  I guess its another day to stay indoors and be lazy, thank goodness for weekends; and even more thankful for having my own shelter to call  'home' and stay warm.
Yesterday, I had a proper lazy Saturday.  I mean really lazy, I watched an American film and a National Geographic documentary called LA92 about the 1992 Los Angeles protests and riots.  Today, will probably be the same with some cooking in between and a little ironing in readiness for the coming working week tomorrow.

Now onto food.  We finished of eating the last of this Iranian Pearl Barley Soup known as Ash-e Jo or Ash-e-Jow .  It looks deceptively plain, but it has so much depth and flavour mostly from the fresh herbs.  As well as barley and chickpeas which are visible, there are lots of greens in it such as spinach, dill and coriander and a homegrown leek which came from my own allotment garden plot.  We both loved  this Iranian Pearl Barley Soup that I will definitely make it again.
I am sharing this Iranian Pearl Barley Soup - Ash-e Jo ; Jow with The Veg Hog  who is kindly hosting #EatYourGreens Vegetarian and Vegan Blog challenge this month.  Please do join in.  For those of you who have not participated before, please Follow this link on how to join in ; and with Soups, Salads and Sammies hosted by Kahakai Kitchen.


Iranian Pearl Barley Soup - Ash-e Jo 
Serves 4
Ingredients
2 tablespoons olive oil
1 onion, finely chopped
1 large leek, washed and sliced
1 teaspoon turmeric
150g pearl barley
250g spinach, fresh or frozen
1 litre of vegetable stock
50g coriander, minced
50g dill, minced
Salt to taste
1 x 400g tinned chickpeas
Method
In a wide pan, heat the oil then add in the onions and cook until beginning to soften, then stir in the leeks and cook until translucent.
Then stir int the turmeric and cook for a couple of minutes, then stir in the barley  and spinach and cook for a few minutes.
Pour in the , before adding the stock. 
Bring to a boil, then reduce heat and cook for about 35 minutes, halfway through the cooking stir in the herbs.
After 35 minutes, taste and adjust seasoning and add the chickpeas.
Simmer for another 10 minutes.
Serve with vegan yogurt or sour cream and fried onions

18 comments:

  1. This sounds lovely and your lazy weekend sounds lovely too -hope the snow does not slow you down with getting to work tomorrow!

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    1. Thanks Johanna. Unfortunately, I was not able to get into work today as the streets outside were dangerously icy. The gritters don't come up as far as us in the valleys, so I stayed home and had to take a 'holiday' from work - a little dull, as we are very low on fresh ingredients, so I ended up watching more TV. I need to read more and I don't mean cookbooks!

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  2. This looks so lovely and warming, I can just imagine, how fragrant it is. Thank you for sharing this wonderful green dish with Eat Your Greens! I also still need to make my post for this month, it's going so quickly!

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    1. Thank You. It was very fragrant and i was amazed at how much the dill flavours it. Look forward to seeing your #EatYourGreen recipe

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  3. Persian food and recipes always have such great flavor with all of the herbs, This soup looks delicious. Thanks for sharing it with Souper Sundays this week.

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    1. Thank you Deb. Fresh herbs are a winner.I am hoping to join in again this week

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  4. What a wonderful saturday!
    Still -16C today... ;-(
    This soup would be perfect!!! Leek is so comforting...

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    1. Thank you so much, got so many leeks to use from the garden plot.

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  5. This sounds light a warm bowl of loveliness Shaheen. It's such a shame I can't eat barley. I used to love barley! (grumpy face) x

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    1. Oh what a shame Kate that you can no longer eat barley, perhaps try subbing this with rice, think it would work - just don't overcook.

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  6. Those are some of my favourite days! I love that the snow gives you licence to sit and enjoy home. I've been doing not very much, and looking out the window at the snowy world. Pearl barley always makes me think of winter. I really fancy a bowl of ash-e jo.

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    1. Thanks Joey. I got stuck home yesterday as I could not leave the house as the roads were dangerously slippery where we live in the valley, so I had to take a 'holiday'.

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  7. It sounds like you did good snow appropriate activities - and found good snow appropriate food with this gorgeous dish. Hopefully you've got some sunshine today like we do, but this would be equally pleasing in sun too!

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    1. Thanks Kari. I was stuck home yesterday as the roads were dangerously slippery where we live in the valley, so I had to take a 'holiday'. Back to work today, the sun did come out and melt the ice away.

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  8. Hi Shaheen, this look like such great comfort food, going to give this one a try. :)

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    1. Thanks Emily. I hope you enjoy it as much as I did.

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  9. Eat Your Greens round up has now been published. Thank you so much for your recipe and for hosting April!

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    1. Thank you so much for hosting #EatYourGreens VegHog. I am very much looking forward to the entries for March - fellow bloggers indeed were busy.

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