Ash-e Jo, a beloved Persian barley soup, is a hearty, comforting dish loaded with fragrant herbs, tender chicken, lentils, and pearled barley. This isn’t your average soup—it’s a nourishing bowl that carries centuries of tradition and flavor. With every spoonful, you’re tasting the essence of Persian cuisine: vibrant herbs, earthy legumes, and slow-cooked comfort. It's the kind of dish your grandmother might serve on a chilly afternoon, bringing warmth and healing to the table. While similar in comfort to a classic chicken and lentil soup or even a Turkish lentil soup, Ash-e Jo is unmistakably Persian, thanks to its aromatic blend of herbs, turmeric, and the signature touch of kashk or yogurt stirred in at the end.
Nourishing Persian Ash-e Jo with Chicken and Herbs
Prep Time 20 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 1 hour hr 50 minutes mins
Course Main Course
Cuisine Persian
Large heavy-bottomed pot or Dutch oven This is essential for even heat distribution, especially when simmering soup for an extended time. A Dutch oven helps develop those slow-cooked flavors that define this barley recipe.
Ladle For serving the thick, hearty soup.
Fine mesh strainer To rinse lentils, barley, and beans before cooking.
Sharp knife and cutting board For prepping your herbs and vegetables.
Wooden spoon or silicone spatula To stir the soup without scratching your pot.
Main Ingredients
- 1 cup pearled barley – rinsed and soaked for at least 2 hours a staple in many pearled barley recipes
- 1/2 cup green lentils – rinsed
- 1/2 cup white beans such as navy or cannellini – soaked overnight
- 2 bone-in chicken thighs – skin removed for flavor and richness
- 1 large onion – finely chopped
- 4 garlic cloves – minced
- 1 teaspoon ground turmeric – essential for that earthy base in a good chicken turmeric soup
- 1/2 teaspoon ground black pepper
- Salt to taste
- 1 teaspoon dried mint – plus extra for garnish
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh dill
- 6 cups chicken stock or water – or a mix of both
- 1/2 cup plain yogurt or kashk fermented whey – for serving (optional but traditional)
Prep the Legumes and Barley
Start by soaking your white beans overnight and the pearled barley for at least 2 hours before cooking. This softens them and shortens cook time. Rinse the lentils and barley under cold water to remove excess starch.
Sauté Aromatics
In your large pot, heat a drizzle of oil over medium heat. Add chopped onion and sauté until translucent, about 5-7 minutes. Add minced garlic and ground turmeric and cook for another 1-2 minutes, stirring constantly until fragrant. This forms the aromatic base of the soup, echoing flavors found in a good chicken curry soup or even a middle eastern lentil soup.
Add Chicken and Broth
Nestle in the chicken thighs and season with salt and black pepper. Pour in the stock or water. Bring to a gentle boil, then reduce to a simmer. Cover and cook for about 20 minutes until the chicken is cooked through and the broth is deeply flavored.
Add Legumes and Barley
Remove the chicken and set aside to cool. Add the soaked beans, lentils, and barley to the pot. Simmer for about 45-50 minutes, stirring occasionally to prevent sticking. These grains and pulses thicken the soup, transforming it into the comforting consistency of a classic chicken barley soup or a mushroom barley soup recipe—rich, thick, and nourishing.
Shred Chicken
Once cooled, remove the bones and shred the chicken into bite-sized pieces. Return the meat to the pot.
Add Herbs and Final Seasoning
Stir in the chopped fresh parsley, cilantro, and dill. Sprinkle in the dried mint. Let everything simmer for another 10-15 minutes, allowing the herbs to infuse the soup. Taste and adjust salt and pepper as needed.
Finish with Yogurt or Kashk
For a tangy, creamy finish, stir in a spoonful of yogurt or drizzle with warmed kashk before serving. This step adds richness and a signature Persian touch found in many authentic Persian soup with beans dishes.
Pairings
Ash-e Jo is a full meal in a bowl, but a few thoughtful sides and drinks can elevate the experience:
- Side: Lavash or Sangak Bread – Traditional Persian flatbreads are perfect for dipping. Their chewy texture complements the creamy soup.
- Salad: Shirazi Salad – A refreshing mix of diced cucumber, tomato, and onion with lemon juice and mint helps balance the warmth of the soup.
- Drink: Doogh (Persian Yogurt Drink) – This fizzy, salty yogurt drink is the perfect cooling counterpoint to the turmeric and herbs.
- Dessert: Persian Saffron Rice Pudding (Sholeh Zard) – End your meal on a fragrant, floral note with this saffron- and rosewater-scented dessert.
This combination makes for a deeply satisfying fall meal, right in line with the coziest fall soups and stews traditions.
FAQs
1. Can I use boneless chicken?
Yes, you can use boneless chicken thighs or breasts, but bone-in thighs provide much more flavor to the broth. If you're short on time, boneless options will still work, but the richness may be slightly less.
2. Is there a vegetarian version of Ash-e Jo?
Absolutely. You can skip the chicken and use vegetable stock instead. Add more beans and mushrooms for a satisfying alternative—this variation leans more toward a vegetable barley soup recipe.
3. Can I make this in a slow cooker?
Yes. Sauté your onions and garlic first, then combine everything (except the fresh herbs and yogurt) in a slow cooker. Cook on low for 6-8 hours. Stir in herbs in the last hour for optimal flavor.
4. Can I freeze Ash-e Jo?
Definitely. It freezes well for up to 3 months. Just let it cool completely before storing in freezer-safe containers. When reheating, add a bit of water or stock to loosen the texture.
5. What other Persian dishes pair well with this soup?
This soup pairs beautifully with other staples of Persian food like kuku sabzi (herb frittata), sabzi khordan (a fresh herb platter), or a light rice dish such as baghali polo (dill and fava bean rice).
