Ash-e Jo: Creamy Herby Persian Barley Soup with Chicken!!!
Recipe 1 (w/Bechamel):
Recipe 2:
The recipe I SHOULD have made:
What's in my Dream Of A Sandwich???
Bread with Ricotta Cheese OR Boursin Herb Cheese spread on one side
Other side should have Branston's Pickle Chutney
Brie slices on one side
Slices apples or pears on the other side
Close up the sammy
Butter the outside of both sides on sandwich
Fry it up! Low and slow :)
#Bechamel #Persian #Brie
Ash-e Reshteh, an Iconic Persian Dish | The Cooking Show
Farideh is making Ash-e Reshteh, a thick and herbaceous Persian noodle soup with four kinds of flavorful toppings. The soup, which is traditionally served in springtime for Nowruz, the Persian New Year, is made with copious amounts of greens like spinach, cilantro, parsley, and scallions. The soup is packed with green lentils, kidney beans, navy beans, and chickpeas, as well as enriched flour noodles. She tops off the soup with homemade mint oil, liquid kashk, fried garlic, and carmelized onions. Check out the recipe here:
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SOUP JO (Persian Barley Soup) - Cooking with Yousef
Hi friends, first and foremost, Happy New Year. I wish the best for all of you this year. Today, as the weather is getting chilly, I am making a delicious and easy-to-make soup called Soup Jo, which is Barely Soup. There are two main versions of this soup, this one is the red version, without cream Hope you enjoy!
Ingredients:
- 1 Cup 200 Grams Barely Pearl
- 1 Chicken Breast
- 2 Onion
- 1 Carrot
- 1/2 Bunch Parsley (1 cup chopped parsley)
- 1 Liter Chicken Stock (optional)
- 1 Teaspoon Turmeric
- 1 Teaspoon Black Pepper
- 1 Teaspoon Salt
- 3 Tablespoon Tomato Paste
- Cooking Oil
- Heavy Whipping Cream (I don't add it here but you can if you like)
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(Random Search Words to help others find this video: #soupjo #persianbarleysoup cwy cooking with yousef Iranian traditional soup سوپ جو how to cook )
Soup e jo (Barley) Soup Recipe
How to make barley soup (soup e jo) at home in easy steps. Soup e jo (barley soup) recipe with ckicken broth. Iranian Persian soup e jo (Barley soup) recipe.
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Vegan Ash-e Jo Barley Soup by Tabay Atkins for Farhang Flavor
In this latest special vegan edition of #FarhangFlavor we are delighted to welcome Tabay Atkins, America’s youngest Vinyasa Certified Yoga instructor, and Vegan Chef. Sixteen-year-old Tabay is passionate about healthy living through Yoga and a Whole Foods Vegan diet. Whole Foods Vegan refers to a diet that refrains from the use of any animal or processed products, as well as dairy, eggs, oils or sugar.
On a quest to “veganize our favorite Iranian dishes, my Momma Joon and I successfully recreated this recipe for Ash-e Jo. Our family, friends, and I were very pleased with the results. I chose Ashe-e Jo so you could learn the vegan version of this healthy, delicious classic!- Tabay Atkins
Follow Tabay Atkins:
Vegan Barley Soup “Ash-e Jo”
Servings 4-6
Ingredients:
2 cups cooked barley (or buckwheat if you want it to be gluten-free)
1 can peas
2 carrots- shredded
2 potatoes- shredded
1 yellow onion- diced
1.5 tsp Turmeric
Salt to taste
Pepper to taste
2-3 tbsp Lemon juice
2-4 cups Plant-based milk
4-6 cups Veggie broth or 4 Not-chick’n bouillon cubes & water instead of broth
1 bunch Cilantro chopped
1 bunch Parsley chopped
Cooked and minced soy chicken curls (optional)
Directions:
1. Start by sautéing the onions until they become soft and translucent - about 5 minutes (use water or broth to sauté them).
2.)Add the carrots and potatoes and sauté for another 5-10 minutes.
3.) Add the barley or buckwheat, soy chicken (if using), peas, salt, pepper, and turmeric & cover with the broth or with the bouillon cubes and water.
Mix, and partially cover with the lid for 15 minutes on low heat.
4.) Add the lemon juice, cilantro, and parsley. Give it another stir, and partially cover with the lid for 25 more minutes.
5.) Add the plant-based milk, mix and simmer for 5-10 minutes.
6.) Noosh-e-jaan!
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ASH e JO|How to cook Persian Barley Soup With Beetroot|Healthy,Rich & Tasty Soup Recipe|❤️S.Irani
SERVES - 6-8.
(DESCRIPTION OF INGREDIENTS PROVIDED BELOW)
➡️Love to change the regular flavours???
????YES I'm one of those...!!!
➡️So,try this recipe out & get yourself a rich, healthy & tasty bowl of Persian Barley & Beetroot Soup.
Do help me grow???? & show some love❤️❤️❤️
LIKE, SHARE, SUBSCRIBE ,COMMENT & RECOMMEND ON YOUTUBE-????
????❤️S.Irani
ON INSTAGRAM-????
????foodzone_gharkabawarchi
INGREDIENTS
1.Chick Peas/Kabuli chana- 1 cup (50gms) (soaked)
2.White& black eyed peasl/Lobhia chana -1 cup (50gms) (soaked)
3.Spinach/Palak - 1 cup
4.Dill leaves/Soya bhaji -1cup
5.Onions - 3 fine paste
6.Beetroot - 1 chopped & diced.
7.Dry Mint/Sukha Pudina - ½ cup.
8.Barley/Jo - 250gms (soaked)
9.Mutton bones(for stock) - 1/2kg
SPICES.
1.Ginger garlic paste - 1tspn.
2.Turmeric/Haldi - 1/2tspn.
3.Black pepper/Kali mirch pdr - 1-1/2 tspn.
4.Cinnamon/Dalchini pdr -½ tspn.
5.Shekanjbeen syrup - 1 cup.
6.Butter - 1 tbspn.
7.Oil - ½ cup.
8.Curd for garnish.