Nourishing Persian Ash-e Jo with Chicken and Herbs

Prep Time 20

Cook Time 1 30

Total Time 1 50

Course Main Course

Cuisine Persian

Servings 6

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.

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)

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.

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.

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.

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.

Once cooled, remove the bones and shred the chicken into bite-sized pieces. Return the meat to the pot.

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.

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.