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.
I felt like making a simple and tasty salad and decide to buy a variety of different beans…with some small pasta.You can make the dish however you like (different beans…different pasta). You can choose to use dried beans or canned…obviously using canned beans is much easier and less time consuming :D.
Bean Salad with Pasta
1 can green beans
1 can kidney beans
1 can navy beans –or other white beans
1 can black beans
1 can Garbanzo beans (or less)
Lemon juice –desired amount
1 teaspoon pesto (optional)
olive oil — desired amount
salt and pepper
parsley — dry or fresh
1-2 cups pasta
Drain the cans of beans and rinse the beans in a strainer. Boil some water to prepare the pasta and then once the pasta is cooked drain in a strainer. Mix all the beans and the pasta together in a large bowl. Set aside and prepare the sauce to add to it.
For the sauce:
in a bowl mix together olive oil, lemon juice, parsley, salt, pepper, and pesto. The amount of olive oil and lemon juice will vary depending on you. Also, if you like you can use vinegar instead of lemon juice. Mix the ingredients together.
Pour the sauce over the beans and pasta and mix all the ingredients together. Leave in the same bowl, or transfer contents to another container and refrigerate before serving.
This can be a side dish, healthy snack, or meal.
I decided to make a creamy bean soup! This specific soup is mainly made with white beans (navy beans to be more precise). I used some saved chicken stock that had some tomato paste in it, which gave my soup a bit of a orange/red tint.
Ingredients (4 -6 people):
approximately 4 cups chicken stock, water, or combination of the two –you may need to add more water
2 cups navy beans — soak in cold water for a few hours
3/4 cup kidney beans — soak in cold water for a few hours
4 tablespoons chopped onions
parsley (desired amount)–dry or fresh
2-3 tablespoons white flour
1/2 cup whipping cream (optional) — adds to the creaminess of the soup
1 tablespoon oil
Boil the navy beans (after soaking in water for a few hours) in a pot. Once the beans have cooked and are tender drain out the water. Pour half of the beans in a blender and puree. In a large pot add one tablespoon oil and saute the onions a bit. Add the beans (pureed navy beans, not pureed navy beans, and the kidney beans). Note: the kidney beans were not cooked like the navy beans were, but if you like you may boil the kidney beans for a bit until they are tender as well. Mix all the ingredients and add the chicken stock and/or water.
Add the flour and whipped cream and stir the soup. Add parsley, salt, and pepper and any other spices for taste. Obviously there are many other things you can add to the soup or different beans you can use as well. If you want a bit of a tomato flavor, or even a bit of color added to the soup you can add some tomato paste.
Allow the soup to cook until it is thickened (approximately 45 minutes to 1 hour on medium stove top heat).