This Hearty Persian Beef Barley Soup (Ash-e Jow) is a nourishing, stick-to-your-ribs meal that embodies the warmth of Persian cuisine. Packed with tender beef, wholesome barley, and a trio of legumes, it is simmered slowly with fragrant herbs like parsley, cilantro, and dill.
With a rich texture thickened by rice and lentils and a tangy finish of sour cream, this soup is a complete meal in a bowl, perfect for cold winter days or festive gatherings.
Recipe Details
- Flavor Profile: A savory, herbal soup with deep onion and garlic notes, brightened by a generous amount of fresh green herbs and a tangy sour cream or citrus finish.
- Texture: Thick and porridge-like (Ash style), with chewy barley, soft beans, tender beef chunks, and wilted greens.
- Time: 30 minutes prep, 2.5 hours cook time.
- Difficulty: Intermediate. It requires soaking beans in advance and managing a long, slow simmer.
What You’ll Need
To make this recipe, you will need a large cooking pot (5 to 6 quart) to accommodate the grains and liquid as they expand. A small bowl is needed to set aside the crispy mint-onion garnish. The ingredients rely on a variety of dried legumes (soaked overnight), fresh herbs, and pearl barley, along with beef stew meat for a hearty protein base.
Ingredient Notes
- Beef Stew Meat – Cut into small ½-inch pieces so they cook through and become tender within the soup’s simmering time.
- Pearl Barley – This grain expands significantly, thickening the soup and providing a chewy, satisfying texture.
- Dried Beans (Chickpeas, Kidney Beans) – These must be soaked overnight to ensure they cook evenly. If using canned, add them later in the cooking process.
- Green Lentils – These cook relatively quickly and add an earthy flavor.
- Rice – A small amount of medium-grain rice breaks down to naturally thicken the broth.
- Fresh Herbs – A massive amount of parsley, cilantro, dill, and spinach gives the soup its signature green color and fresh flavor.
- Dried Mint – Fried with onions, this creates a traditional garnish called “Piaz Dagh” that adds a unique aroma.
- Turmeric – Provides a warm, earthy flavor and beautiful golden hue.
- Sour Cream/Crème Fraîche – Traditionally, “Kashk” (fermented whey) is used, but sour cream is a great accessible substitute for that essential tangy creaminess.
Add-ins and Substitutions
- Liquid – You can use water for a cleaner taste or beef/lamb stock for a richer, meatier flavor.
- Acid – If you prefer a dairy-free soup, skip the sour cream and stir in lemon juice or vinegar at the end for brightness.
- Canned Beans – To save time, use canned chickpeas and kidney beans. Rinse them well and add them in the last 30 minutes of cooking.
How to Make Hearty Persian Beef Barley Soup
- Caramelize Onions: Heat oil in a large cooking pot (5 to 6 quart) and sauté the thinly sliced onions over medium heat until golden brown, about 20 to 25 minutes. Transfer half of the fried onions to a small bowl and stir in the dried mint while they are hot. Set this garnish aside.
- Brown the Meat: To the remaining onions in the cooking pot, add the beef stew meat. Cook to evaporate any juices and let it brown lightly. Add the grated garlic and stir for a couple of minutes until fragrant.
- First Simmer: Add turmeric, black pepper, salt, soaked and drained chickpeas, soaked and drained kidney beans, lentils, and the water (or stock). Raise the heat to bring it to a rolling boil. Then reduce the heat, cover, and let it simmer for about 60 minutes, stirring occasionally.
- Add Grains: Next, add the pearl barley and rice (or small pasta). Continue to cook for another 30 minutes, stirring in between to prevent sticking.
- Add Herbs and Tomato: Add the tomato paste, chopped spinach, parsley, cilantro, and dill. Cover and let it simmer for another 30 to 45 minutes to let the flavors meld and the herbs soften.
- Finish: The soup is ready when the meat and beans are very tender. For a thicker soup consistency, you can blend a ladleful of the ingredients and stir it back into the soup. Adjust the seasonings to your taste.
- Serve: Serve it hot topped with a dollop of sour cream and the reserved mint-fried onions.
Pro Tip: Stir, stir, stir! As the barley and rice cook, they release starch that loves to stick to the bottom of the pot. Stirring frequently during the second half of cooking prevents burning and ensures a smooth, creamy consistency.
Recipe Tips
- Soaking is Key: Don’t skip soaking the dried beans. It reduces cooking time and ensures they are creamy, not chalky.
- Herb Volume: It looks like a lot of herbs, but they shrink down significantly. Use the stems of the cilantro and parsley for maximum flavor.
- Water Adjustment: Barley is a thirsty grain. If the soup becomes too thick (like a risotto), add more hot water or stock cup by cup until it reaches your desired soup consistency.
FAQs
- What is Ash-e Jow? It is a traditional Persian soup “Ash” made with barley “Jow”. It is thicker than Western soups, more like a pottage.
- Can I make this vegetarian? Yes, simply omit the beef. You can add extra beans or lentils to make up for the bulk, and use vegetable stock.
- How do I store leftovers? This soup thickens considerably in the fridge. Store it in an airtight container for up to 4 days. When reheating, add a splash of water to loosen it up.
Serving Suggestions
- Bread: Serve with warm flatbread like Barbari, Sangak, or Lavash to scoop up the thick soup.
- Acid: Keep extra lemon wedges or vinegar on the table for those who like a tart kick.
- Garnish: The fried onion and mint mixture is traditional and adds a crunch that contrasts beautifully with the soft soup.
Make This Recipe in Advance
- Better the Next Day: Like many bean soups, the flavors meld and deepen overnight.
- Freezing: This soup freezes very well. Let it cool completely, then freeze in portions for up to 3 months. Thaw in the fridge overnight before reheating.
Hearty Persian Beef Barley Soup (Ash-e Jow)
- Total Time: 3 hours
- Yield: 6-8 Servings 1x
Description
This Hearty Persian Beef Barley Soup (known as Ash-e Jow) is a nourishing, stick-to-your-ribs meal that embodies the warmth of Persian cuisine. Packed with tender beef, wholesome barley, and a trio of legumes, it is simmered slowly with fragrant herbs like parsley, cilantro, and dill. With a rich texture thickened by rice and lentils and a tangy finish of sour cream, this soup is a complete meal in a bowl, perfect for cold winter days or festive gatherings.
Ingredients
The Base & Protein
- 1/2 lb beef stew meat, cut into small 1/2-inch pieces
- 6 tablespoons olive oil
- 2 large yellow onions, thinly sliced
- 3 cloves garlic, grated
- 1 teaspoon turmeric
- 2 tablespoons dried mint (crushed)
The Legumes & Grains
- 1 cup pearl barley
- 1/4 cup medium-grain rice (or small pasta)
- 1/4 cup dried chickpeas, soaked overnight and drained
- 1/4 cup dried kidney beans, soaked overnight and drained
- 1/4 cup green or brown lentils
- 12 cups water (or beef/lamb stock), divided usage
The Greens & Finish
- 2 cups fresh spinach, chopped (or 1/2 cup frozen)
- 1 cup fresh parsley, chopped
- 1 cup fresh cilantro, chopped
- 1/2 cup fresh dill, chopped
- 3 tablespoons tomato paste
- 1 cup sour cream or Crème Fraîche (traditional substitute for Kashk)
- Salt and black pepper, to taste
Instructions
Caramelize Onions
Heat olive oil in a large pot (5–6 quart) over medium heat. Sauté the sliced onions until golden brown (about 20–25 minutes).
Garnish Prep
Remove half of the fried onions to a small bowl. Stir in the crushed dried mint while hot. Set aside for garnish.
Brown Meat
Add the beef pieces to the remaining onions in the pot. Cook until juices evaporate and meat browns lightly. Add grated garlic and stir until fragrant.
First Simmer
Add turmeric, black pepper, salt, soaked chickpeas, soaked kidney beans, lentils, and about 8 cups of water/stock. Bring to a boil, then reduce heat, cover, and simmer for 60 minutes.
Add Grains
Stir in the pearl barley and rice. Add more water if needed (barley absorbs a lot). Cook for another 30 minutes, stirring occasionally to prevent sticking.
Herbs & Tomato
Stir in the tomato paste, spinach, parsley, cilantro, and dill. Cover and simmer for a final 30–45 minutes.
Finish
The soup is done when the meat and beans are very tender and the consistency is thick like a porridge. Adjust seasoning with salt/pepper. Optional: For a creamier texture, blend a ladleful of soup and stir it back in.
Serve
Ladle into bowls. Top with a dollop of sour cream and the reserved mint-onion garnish (Piaz Dagh).
Notes
Stir Frequently: Barley and rice release starches that love to stick to the bottom of the pot. Stir often during the second half of cooking to prevent burning.
Liquid Adjustment: This is meant to be a thick, hearty soup (Ash), not a brothy one. However, barley is thirsty! Keep extra hot water or stock nearby and add cup-by-cup if it becomes too thick.
Canned Bean Shortcut: If you didn’t soak beans overnight, use 1/2 cup each of canned chickpeas and kidney beans. Rinse them well and add them in the last 30 minutes of cooking alongside the herbs.
Sour Element: Traditional Persian Ash uses Kashk (fermented whey). Sour cream or crème fraîche is a great substitute. If you want a dairy-free acid, stir in lemon juice or vinegar right before serving.
- Prep Time: 30 minutes
- Cook Time: 2.5 hours
- Category: Soup / Stew
- Method: Simmering
- Cuisine: Persian
Nutrition
- Serving Size: 1 Bowl
- Calories: 420
- Sugar: 5g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 40mg
Keywords: persian barley soup, ash-e jow recipe, hearty beef soup, herb stew, legume soup recipe, persian cuisine, winter comfort food
