Āsh-e Jo [Barley Pottage| vegan option]

Barley Pottage | vegan option

Origin: Widespread Homestyle

Āsh-e Jo, one of the most ancient of all Persian āsh, is a rustic, everyday winter comfort food. While water-intensive rice was historically a luxury reserved for the royal courts, drought-tolerant barley (jo) was the resilient grain of the common people, deeply anchoring this pottage to the resourcefulness of the Desert Center (Kavīr).

The foundation of the dish is slow-cooked barley, which gives the stew its characteristic thick, porridge-like consistency. It’s fortified with a mix of legumes, such as lentils and chickpeas, and often includes greens like spinach. The deep, earthy flavor is traditionally balanced with a garnish of tangy kashk (fermented whey) and sweet, golden-fried onions (pīyāz dāgh).

Serves: 4-5
Preparation time: 20 minutes (plus 8-12 hours soaking)
Cooking time: 90 minutes

Ingredients

Fresh Produce

• 1 bunch fresh parsley
• 1 bunch fresh cilantro
• 6 oz baby spinach
• ½ cup fresh dill, chopped (or 3 tbsp dried dill)
• 1 large onion

Dairy

• 3 tbsp kashk or plain Greek yogurt (optional garnish)

Pantry

• 1 cup pearl barley
• ½ cup dried chickpeas
• ½ cup dried white kidney (cannellini) beans
• ½ cup dried green or brown lentils
• 3 ½ tsp kosher salt
• ½ tsp ground black pepper
• 2 tbsp dried mint
• ¼ tsp turmeric powder
• 2 tbsp neutral oil

Preparation

• Sort and rinse the chickpeas and white kidney beans. Place them together in a large bowl, cover with 3 inches of water, and soak for 8 to 12 hours.
• In a separate bowl, sort and rinse the lentils. Cover with 2 inches of water and soak for 1 to 2 hours.
• Rinse the pearl barley thoroughly and soak it in a separate bowl of water for 1-2 hours alongside the lentils.
• Finely chop the fresh parsley, cilantro, and dill.
• Thinly slice the onion.

Instructions

1. Cook the base. Drain and rinse the soaked beans and barley. In a large pot, combine them with the lentils. Add 8 cups of water and bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and cook for 1 hour, or until the beans are tender, stirring occasionally.
2. Add the greens. Add the chopped fresh herbs, spinach, salt, and pepper to the pot. Add more water if necessary to maintain a thick, soupy consistency. Cover and cook for another 30 minutes on low heat.
3. Prepare the topping. While the āsh finishes cooking, heat a small skillet with the oil over medium heat. Add the sliced onion and sauté until golden brown and slightly crisp. Add the turmeric, stir, and cook for 1 more minute. Add the dried mint, stir for 30 seconds, then remove from the heat.
4. Serve. Taste and adjust the seasoning if necessary. Ladle into serving bowls. Drizzle with kashk or yogurt (if using) and top generously with the fried onion and mint mixture. Serve warm with flatbread.

Tips

• To make this dish vegan, simply omit the optional kashk or yogurt garnish.
• You can use canned chickpeas and cannellini beans instead of dried as a time-saving alternative. Rinse them well and add them to the pot along with the greens during Step 2.

🥛 The Expert Choice > While Kashk is an optional topping here, its fermented tang provides an essential finish. Commercial versions work, but authentic homemade m is better. My recipe is available exclusively to subscribers.