Photograph of the finished Ash-e jo

Middle East · Canh lúa mạch đậu Ash-e jo

Ash-e jo

1 hr 40 min Hands-on time + 8 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Barley grains Barley grains 480 g
  • Photograph of Chickpeas Chickpeas 280 g
  • Photograph of Carrot Carrot 2
  • Photograph of Fresh cream Fresh cream 400 ml
  • Photograph of Onion Onion 2.4
  • Photograph of Turmeric powder Turmeric powder 16 g
  • Photograph of Chicken broth Chicken broth 3.2 l
  • Photograph of Lime Lime 4
  • Photograph of Parsley Parsley 100 g
  • Photograph of Unsalted butter Unsalted butter 160 g

Method

  1. 1 Soak the barley grains and chickpeas for 8 hours, then drain.
  2. 2 Sauté the onions and turmeric in butter, then add the barley and chickpeas and stir for 3 minutes.
  3. 3 Pour in the chicken broth and cook for 55 minutes until the barley grains swell and the broth thickens.
  4. 4 Add diced carrots and cook for another 15 minutes.
  5. 5 Mix the fresh cream in the pan, don't heat it; heating will cause the cream to separate and the soup to become lumpy.
  6. 6 Squeeze in some lemon juice, sprinkle with parsley, and serve hot.

With an appliance

  • Pressure cooker 50 min

    Replace step 3: cook under high pressure for 20 minutes, then release the pressure naturally; the barley grains will expand more evenly.

Start cooking