Posted in Soup/aash

Persian Barley Aash ( Aash-e jo)

In  Persian cuisine, there is difference between soup and Aash. Soup is a light and thin dish, but Aash آش is a rich and thick soup and because it is rich food, can be considered as a main meal.

Nowadays, Aash and soup can be bought canned in Persian stores, but It’s always tastier to make an aash or soup at home.

Barley is called ‘Jo’ in Farsi. Ash-e Jo is a delicious and comfort soup.It’s very easy to prepare. Barley soup made of pearl barley, beans, lentils.. and fresh herbs such as spinach, parsley, chives… and spices.

 

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Persian Barley soup

Ingredients

50g of each one: pinto beans, brown lentils, chickpeas
120 g pearl Barley
50g of each herb: spinach, coriander, parsley, chives or spring onions
2 medium onions, finely diced
200 ml beef stock
1Tbsp. flour
1 Tsp. dried mint
1 Tsp. turmeric
Salt – black pepper to taste
Kashk, a kind of yogurt whey ( You can get kashk from Middle East shopes. If kashk is not available, use yogurt)
Vegetable oil

 

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Preparation
Wash and finely chop all the herbs and set aside. Mix flour with 800 ml cold water and bring the water to a boil, then add cooked lentils, chickpeas and pinto beans.

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Fry turmeric and pepper in a pan for few seconds ( it will help aroma of spices develops). Then fry chopped onions until soft.

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Add fried spices, 200 ml beef stocks , fried onions and chopped herbs, season with salt  to the pot. Leave aash cook for 30 minutes on the low heat. While aash is cooking, heat the oil in a small pan and fry dried mint for 1 second.

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Once aash is ready. Garnish with kashk or yogurt and fried mint.ا

آش جو

در آشپزی غربی به غذای مایع سوپ گفته میشود ودر آشپزی ایرانی  از دو واژه ی سوپ و آش برای غذای مایع استفاده میشود . سوپ داری بافتی آبکی و مواد کم می باشد در حالیکه آش دارای بافت غلیظ تری بوده و از مواد بیشتری برای تهیه ی آن استفاده می شود.

مواد لازم

پنجاه گرم از هریک از حبوبات: عدس – نخود و لوبیا چیتی

صدو بیست گرم جو

پنجاه گرم از هرسبزی: اسفناج – جعفری- گشنیز- تره یا پیازچه

دو عدد پیاز متوسط نگینی خرد شده

دو قرص عصاره ی گوشت گوساله

یک ق غ آرد

یک ق چ نعنا خشک

یک ق چ  زردچوبه

نمک و فلفل به میزان لازم

روغن

طرز تهیه

سبزیجات را شسته و خرد می‌کنیم . آرد را با هشتصد میلی لیتر آب سرد مخلوط کرده

سبزیجات را شسته و خرد می کنیم. آرد را با هشتصد میلی لیتر آب سرد مخلوط کرده و بجوش می آوریم. سپس حبوبات پخته شده را به آبجوشیده اضافه می کنیم.

زردچوبه و فلفل را برای چند ثانیه تفت می‌دهیم با این عمل عِطر و طعم اد ویه بیشتر خواهد شد.

سپس پیازهارا تفت می‌دهیم تا نرم شوند.ادویه های تفت داده را همراه با دو عصاره ی گوشت گوساله – نمک – پیاز سرخ شده و سبزیجات خرد شده به مواد داخل قابلمه اضافه می‌کنیم . آش را روی حرارت ملایم برای نیم ساعت می پزیم.

زمان سرو با نعنا داغ و کشک یا ماست سرو می کنیم.

nazdikashe21ashe3

Author:

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am an archaeologist, photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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