Feb 28
Need a Aash that warms you up and tastes good? Well how about Aash-e Mast! Obviously it will take some time to make, but its so worth it! If you have company coming over this may be something to serve (along with other things).
Aash e Mast
Ingredients (8-10 people):
1 cup rice (200 grams)
1000 grams Sabzi for the aash –which consists of :Tareh (chives), Parsley, Cilantro, Mint) Note: in place of chives you can use the ends of green onions
1/2 cup yellow split peas (lapeh)
4 tablespoons chopped onions
500 grams ground beef
1000 grams of plain yogurt (mast)
1 small onion –grated for the ground beef
oil
salt and pepper
turmeric
Directions:
In a large pot pour a little bit of oil to fry the 4 tablespoons of chopped onions. If you choose you may add some turmeric to the onions. After the onions become a golden color and the yellow split peas (lapeh) and fry a bit. Note: you may want to wash the lapeh before adding to the pot. Then add 5-6 cups of water and add salt and pepper and allow the yellow split peas to cook a bit (place lid on pot during this time). Wash and rinse the rice and add to the aash, place lid on pot, and allow the rice to completely cook.
While the contents of the pot are cooking grate the onion and add to the ground beef. Add salt, pepper, and turmeric to the ground beef and grated onion and mix and mash all the ingredients. Form small round balls from the mixture and add to the aash.
Then if you havent already cleaned and chopped up the sabzi you will need to do so. After all the sabzi is cleaned, washed, and chopped up (you may want to use a food processor to speed up the chopping) you will add the sabzi to the aash.
The aash will need to cook for a couple hours to fully cook and set. I believe my aash cooked for at least 5 to 6 hours on medium-low heat before it was ready to be served. Once you are ready to remove the aash to serve then add the mast (yogurt) and stir the aash around until it heats up a little, then pour into serving bowl.
This aash is perfect for any meal and any event. Enjoy 
Feb 03
Soup-e Jo (Barley Soup) is different than Aash-e Jo and is far creamier in taste and has no beans or sabzi. The soup is creamy and has whip cream … not exactly a healthy choice, but I think its okay to bend the rules once in awhile and eat something rich and tasty 
Soup e Jo
Ingredients (6-8 servings):
1/2 cup Pearled Barley
5 - 6 cups meat broth (no fat) or water — use meat broth for more flavor… I used water and it was still full of flavor
3 tablespoons grated carrot
200 grams whip cream
2 cups milk
80 - 100 grams butter
4 -5 tablespoons flour
salt and pepper
Directions:
It may be best to soak the barley for 1 to 2 hours prior to cooking the soup. This will speed up the cooking process.
In a medium to large pot pour in the meat broth or water and place on stove top (medium heat). Add the barley to the water and allow it to cook for approximately 20 - 30 minutes (cover the pot while the barley is cooking). Add the grated carrot then prepare the white sauce (as described below) to add to the soup.
White sauce (makes approximately 2 cups):
In a small pot pour in the flour and while stirring gradually pour the milk into the pot. Once the flour is completely dissolved in the milk place it on the stove (on medium heat) and stir constantly. Once the mixture begins to thicken add some salt, pepper, and the butter. Note: I used only 80 grams of butter, but you can choose to use a little less or a little more. Once it comes to a boil remove the pot from the heat and pour in 100 grams of whip cream and stir.
Now once the white sauce is ready you want to add the sauce to the soup and stir the contents together. You want to let the soup cook on medium-low heat until it thickens a bit and is ready. Add some salt and pepper to the soup as needed/desired. I recommend letter the soup cook for 2-3 hours on medium-low heat.
Once the soup is ready you can add the additional 100 grams of whip cream after removing from the stove top. Note: I only added part of the whip cream… and the soup was still rich and creamy.
You can also add a bit of cilantro or parsley to the soup at the very end :D.
Tagged with: Barley • Carrot • Cilantro • Cream • Flour • Milk
Feb 01
This Aash is very similar to Aash-e Reshteh, except in place of reshteh you use jo (barley). You should definitely make this Aash its really filling and tasty!
Aash e Jo
Ingredients (10-12 servings):
250 grams pearled barley
200 grams sabzi which is made up of: parsley, tareh (can use chives or ends of green onions instead), spinach, cilantro, dill (shevid) — use one bunch of each, or if using dry dill use 1 tablespoon
750 grams beans made up of: garbanzo beans (nokhod), white beans, kidney beans, and lentils
1 cup rice
5 tablespoons fried onion
3 - 4 cups Kashk
salt and pepper (desired amount)
turmeric 1 tablespoon
Directions:
Its best to soak the beans for a few hours prior to cooking the Aash since this will speed up the cooking time. Also, soak the rice in water after rinsing the rice a few times.
In a large pot add the fried onions (or you can fry them at this time in the pot with a tiny bit of oil), the beans (after draining out the water they were soaking in), and the turmeric. Saute the ingredients for a few minutes then add about 5 cups of water, cover, and leave on medium heat for contents to cook for approximately 30 minutes. After 30 minutes add the barley and the rice and mix the ingredients together, then cover the pot again and place on medium low heat. Every now and then stir the aash. Then clean and chop up the sabzi and add to the aash.
The aash will need to cook for a couple hours before it is ready. I had the aash cooking between approximately 6 - 7 hours before it was thickened and completely ready (ja oftadeh).
After it is prepared remove the aash from the heat and add part of the kashk. When you are serving the aash you can add some more kashk on top and then place some on the table for guests to add extra as desired to their bowl. You can also add some fried onions and fried mint to the top of the kashk you are serving as well.
Enjoy!! 
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Tagged with: Barley • chives • Cilantro • Dill • Garbanzo • Green Onions • Kashk • Kidney Beans • Lentils • Mint • Parsley • Tareh • White Beans
