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
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.
This is a simple and tasty Persian dish that can be eaten alone or with bread. I will say that some people chop the eggplants up a bit different, and some even mash the eggplants up a bit, but I like to cut the eggplants into circles. If you are using very tiny eggplants (ghalami) then you may prefer to cut the eggplants up into strips instead of round circles.
Kash e Bademjan
Ingredients (2-4 people):
1-2 large eggplants
approximately 1 cup Kashk (thick whey) –can be bought in Iranian grocery store, or international store
1 medium onion
1 – 1 1/2 tablespoons tomato Paste
2 tablespoon fulls Dried Mint
Peel the eggplants and cut them up into circles (with a thickness of approximately .5 cm each). Rinse the cut pieces and add some salt to the eggplants. Heat oil on the stove (medium-high heat) in a frying pan and fry the eggplants until golden (both sides need to be fried). If you can’t fry all the pieces in the frying pan at once (which may be the case) just set the fried eggplants aside on a plate until they are all done.
Mix the tomato paste with 1/2 cup hot water. Add pepper and salt (as desired) to the tomato paste and water. In the same frying pan, or in a different one, add all the eggplants and pour the liquid mixture over all the eggplants and cover the pan. Allow the eggplants to cook for 10-15 minutes on medium heat.
Peel the onion and finely chop the onion up into pieces. Fry the onion in oil until golden then set aside. Then fry the dried mint in oil as well. After you place the eggplants in a serving dish pour the Kaskh over the eggplants and sprinkle the onions and dried mint over them. Its ready to be served.
This was my very first attempt at making Haleem Bademjoon (a delicious eggplant Persian recipe) I used ground beef for my recipe, but many people use lamb or beef that they cook and then mash up. I will try that at another time, but this time I tried to go the easier route and use ground beef to simplify the cooking.
2 large eggplants
approximately 1 lb ground beef
1 cup kashk — found typically in a Persian (Iranian) Grocery store, or some Middle Eastern store)
2 medium onions
2 tablespoons dry mint
250 grams lentils
Chop the onions up and fry in oil in a pot. Once the onions start turning a golden brown color take out about half and place aside for later use. Add the ground beef and lentils to the remaining onions in the pot and stir. Add turmeric, salt, and pepper and continue stirring. Add 1-2 cups of water and cover with a lid and allow the meat to cook for 40 to 50 minutes on medium heat. If it starts to dry up you can add a little more water.
Peel the eggplants and chop them up length wise. Add salt to the eggplants and in a frying pan heat up oil on medium-high heat. Fry the eggplants on both sides until golden. Once all the eggplants pieces are fried you want to throw them in a food processor or mash them up some other way. Then add the mashed mixture to the meat mixture and stir in and mash everything together. Add a cup of water if there is not enough water and the mixture seems too dry. You want to cook over a medium-low heat for at least an hour and stir occasionally until no water is left. Halfway through I took half of the mixture and poured it into my blender to puree and get a smoother mixture. You may want to leave the lid off the pot to make sure the water evaporates. Keep in mind that after you allow the Haleem Bademjoon to cool down it will thicken as well. Once the Haleem Bademjoon is cooked remove the mix from the heat and add the kashk. Mix the contents well and then pour into a serving dish.
Fry the onions you put aside a bit more until a darker golden brown (piaz dagh–fried onion). Fry the dry mint in oil as well. Sprinkle the fried onions and fried mint over the Haleem Bademjoon in the serving dish and you are done! Serve with bread
Note: Be careful with the amount of water you use, especially if you are going to puree the mixture it may take a lot longer for all the water to evaporate. I ran into this problem and had to let it cook for a long time just to get most of the water to evaporate.