Ash Jo — Barley and Herb Soup with peppers

Name: Ash Jo — Barley and Herb Soup with peppers
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 4
Cuisine: persian
Ingredients: 25 ml olive oil; 150 g onion; 8 g garlic; 2 g ground turmeric; 4 g salt; 1 g black pepper; 1400 ml water; 150 g pearl barley; 220 g fully cooked chickpeas; 50 g fresh parsley; 50 g fresh coriander; 100 g fresh spinach; 120 g red bell pepper

Ash Jo — Barley and Herb Soup with peppers. Independently written modern Persian halal variation, with broad culinary inspiration from Najmieh Batmanglij, Joon: Persian Cooking Made Simple,…

25 ml olive oil
150 g onion
8 g garlic
2 g ground turmeric
4 g salt
1 g black pepper
1400 ml water
150 g pearl barley
220 g fully cooked chickpeas
50 g fresh parsley
50 g fresh coriander
100 g fresh spinach
120 g red bell pepper

Remove seeds and cut the pepper into 1 cm pieces. Finely chop onion and garlic; Rinse barley and chop all herbs and spinach.
Soften onion in oil for 6 minutes; add garlic and turmeric for 30 seconds. Add water, dried pulses or grains and main vegetables. Bring to a boil, cover and simmer for 30–35 minutes until pulses and grains are tender.
Add fully cooked beans, fresh herbs and variation vegetables; simmer 12–15 minutes until vegetables are tender.
Stir in salt and pepper; thin with a little hot water if required. Divide into four bowls and serve. Cool leftovers in shallow containers and refrigerate at 4 °C within 2 hours.
Photo: gran — Wikimedia Commons, CC BY 3.0. Source: https://commons.wikimedia.org/wiki/File:Potato-barley-soup2.jpg Licence: https://creativecommons.org/licenses/by/3.0 Resized and converted to JPEG; no crop. A potato and barley soup illustrates a related soup; this Persian formula uses chickpeas and herbs, with different vegetables.