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.



Persian Barley soup


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



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.


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

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.


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



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