Aash-E-Jow

Right now my mind is filled with all things Iranian, since I'm fascinated by the AppleTV series Tehran.  This excellent show has some culinary slants. Watching actors sip soup gets me going. I experiment with the kitchn version of this hearty soup.

Onions and garlic are sauteed with spices. Barley, rice and masoor dal is added and simmered till they are soft and creamy. Frozen spinach and lima beans simmer with grains. This risotto like dish is served with a topping of fried onions and garlic. 

This is meant to be a soup. But I prefer to serve it as a risotto-style side. Which ever way you eat it, enjoyment is guaranteed.

AASH-E-JOW

Adapted from thekitchn.com

Serves 4

1 Onion

2 Garlic cloves

2 tablespoons Olive Oil

1/2 teaspoon Cumin powder

1/2 teaspoon Coriander powder

1/2 teaspoon Turmeric powder

1/2 cup Rice (Basmati, Short Grain)

1/2 cup Pearled Barley

1/2 cup Masoor Dal or French Puy Lentils

4-5 cups Water

1 cup cooked Beans (Lima, Cannellini)

1 cup frozen Spinach

1 teaspoon Kosher Salt

Topping

1 Onion

4 Garlic cloves

3 tablespoons Olive Oil

1/2 teaspoon dried Mint

Chop onion into small dice. 

Mince garlic.

Heat oil in a deep large saucepan. 

Drop onion and garlic in to hot oil and saute till onion is translucent.

Add cumin, coriander and turmeric to onion. Saute for 30 seconds. 

Add rice, barley and masoor to onions. Stir well. 

Season with salt.

Add water and bring to a simmer. 

Cover and cook on low heat for 30 minutes.

Add cooked beans and spinach.

Cook uncovered over low heat for 15 minutes, stirring often. You should have a loose, slightly thick risotto type mix. 

Make topping but chopping onions and garlic fine. 

Heat oil and saute onions and garlic

till golden brown. 

Take them off the flame and add mint and a pinch of salt. Keep aside till needed. 

Heat the rice mixture. 

Ladle it into a bowl. 

Top with fried onions and  garlic.

Serve hot. 

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