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