Ashe Jo, Persian Traditional food

Bean, chickpea and herb soup.
A national dish.

For 5 to 6 people.

Ingredients:

• 4 tablespoons of dried chick peas
• 3 tablespoons of dried red beans (the ones used in Iran have small white mark)
• 3 tablespoons of lentils
• 4 tablespoons of oatmeal
• 4 tablespoons of wheat
• 3 tablespoons of porridge mix
• 500g mixture of fresh herbs: coriander, parsley, chives, dill and spinach sprouts
• 1 tablespoons of dried mint
• 6 chicken legs or chicken stock
• 2 tablespoons of oil
• 2 onions
• 4 cloves of garlic
• 3 or 4 tablespoons of dried onions (to serve)
• Kashk *
• Salt & pepper

The day before soak overnight the chickpeas and beans.
Peel and chop the onions and cook in a skillet until soft.
Mix together all the ingredients, add the stock to cover, and cook gently for about 30 minutes.
Just before serving put on the soup a tablespoon each of Kashk and dried onions.

* Kashk is typically Iranian, found in all markets in piles of whitish chunks, like pieces of chalk.
It’s yogurt that is cooked for a long-time and then dehydrated. To use it, dissolve it in and equal quantity of hot water. For example, 1 glass of Kashk for 1 glass of water. This can then be kept covered in the in the fridge for a few days.
You can replace it with either yogurt or sour cream