Ash-e Jo

Ash-e jo, barley soup, is one of the oldest and humblest of Persian soups, a bowl of slow comfort that predates most of the country’s famous stews. Pearl barley simmers until it bursts, thickening the broth into a creamy golden porridge, while turmeric and fresh herbs keep it fragrant. It is often finished with a swirl of yogurt and a pile of crispy fried onions. It belongs to the family of ash, the thick Persian soups that are a meal in a bowl, and it shows up on winter menus across the country in a hundred small variations.

Thick, soothing, and golden with turmeric

The texture is thick and soothing, the barley soft and nutty, with the warm bitterness of turmeric and the freshness of herbs in every spoonful. The tangy yogurt and crunchy onions on top make each bite interesting. Serve it piping hot with flatbread — it is winter medicine in a bowl. A squeeze of lemon or an extra spoonful of yogurt brightens it further; let each guest choose their own finish.

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