Aash e Jow

Name: Aash e Jow
Cuisine: Middle Eastern
Ingredients: 1 large onion diced; 4 tablespoons olive oil; 4 cloves garlic, minced; 1 teaspoon turmeric, ground; 6 cups low sodium chicken or vegetable broth, more as needed; 1/2 cup dried garbanzo beans, soaked overnight and rinsed; 1/4 cup dried red kidney beans, soaked overnight and rinsed; 1 teaspoon salt, or more to taste; 1/2 teaspoon black pepper, ground; 2 teaspoons cumin, ground; 1 cup pearled barley; 1/2 cup white basmati rice; 1/2 cup lentils; 2 cups chopped parsley, leaves and softer section of the stem; 1 cup chopped cilantro, leaves and softer section of the stem; 1 cup chopped fresh dill, leaves and softer section of the stem; 1 cup fresh spinach, chopped; 1/2 cup lemon juice; 6 tablespoons olive oil or ghee; 1 onion, thinly sliced; 6 cloves garlic, minced; 3 tablespoons dried mint, or 1/2 cup finely chopped fresh mint leaves; 1/2 teaspoon salt; 1/2 teaspoon turmeric, ground

6 steps

Healthy Persian dish. I substituted quinoa for barley.

Updated at: Mon, 28 Aug 2023 23:46:24 GMT

Ingredients

8 servings

1onion

large, diced

4 tablespoonsolive oil

4cloves garlic

minced

1 teaspoonturmeric

ground

6 cupslow sodium chicken broth

or vegetable, more as needed

½ cupdried garbanzo beans

soaked overnight and rinsed

¼ cupdried red kidney beans

soaked overnight and rinsed

1 teaspoonsalt

or more to taste

½ teaspoonblack pepper

ground

2 teaspoonscumin

ground

1 cuppearled barley

½ cupwhite basmati rice

½ cuplentils

2 cupsparsley

chopped, leaves and softer section of the stem

1 cupcilantro

chopped, leaves and softer section of the stem

1 cupfresh dill

chopped, leaves and softer section of the stem

1 cupfresh spinach

chopped

½ cuplemon juice

6 tablespoonsolive oil

3 tablespoonsdried mint

/2 cup cho fresh mint

½ teaspoonsalt

½ teaspoonturmeric

ground

Instructions

Step 1

In a large pot, sauté the onions with olive oil for about 10 minutes over medium heat. Add garlic and turmeric and saute for an additional 2 minutes.

Step 2

Add chicken broth and the soaked garbanzo and red kidney beans and bring to a gentle boil. Once boiling, reduce the heat to low, cover and cook for 45 minutes.

Step 3

Add salt, pepper, cumin, barley, rice and lentils. Cover and cook on low heat for 30 minutes.

Step 4

Add the herbs, spinach and liquid whey, cover and continue to cook for another 20-30 minutes. Check to make sure all the beans are cooked and tender. Stir occasionally and adjust for seasoning.

Step 5

In the meantime, prepare the garnish by heating the oil in a skillet over medium heat and sauté the onion for about 15 minutes before adding the rest of the ingredients. Saute for 2 more minutes on low heat and set aside.

Step 6

Pour the soup into a serving bowl and garnish with the onion, garlic mint sauce. Serve hot.