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