Vegan Ash Jo (Persian Bean & Herb Pottage)اش جو وگان

Ingredients; (Ash) 1 cup pearled barley 1/4 cup rice 1/2 cup lentils 1 can pinto beans (only need 1 cup) 1 can garbanzo beans ( only need 1 cup) 2 bunches parsley 1 bunch cilantro 2 bunches green onions (only use the greens) 1 package frozen spinach (10 oz.) (1 1/2 to 2 lbs of greens all together) 4 medium onions 2-3 tbsp diced garlic 1 tbsp turmeric 1 Tsp pepper 3 Tsp salt 2 tbsp dried mint 8 cups cold water 2 cups hot water for soaking barley 2 cups hot water for thinning Ash 10 tbsp cooking oil (I use canola oil) (Kashk substitute) 1/2 cup aquafaba (garbanzo bean juice) 1/4 cup olive oil 1 Tsp lemon juice 1 Tsp red wine vinegar 1/2 Tsp salt Pinch of pepper Instructions; -Start by prepping all ingredients. -Soak barley in 2 cups of hot water and set aside. -Wash and soak lentils and rice in separate bowls and set aside. -Wash all herbs, changing the water frequently, and drain. -Defrost frozen spinach. -Peel and sliver cut 1 onion to be used as garnish. -Peel and chop 3 onions to cook in ash. -Cut off white parts of green onions. (We only use the greens in this recipe.) Chop the greens. -Remove tough stems of parsley and cilantro then chop greens in small batches. -Strain and squeeze spinach dry. (Do not discard the juice. It adds flavor and nutrients to ash.) Chop spinach. -Drain garbanzo beans. Save the liquid for later. -Drain pinto beans. Discard the liquid. ——Start cooking -Combine 8 cups cold water, drained barley and rice in a large stockpot and bring to boil on high. Do not stir. -Once boiling, lower the heat to medium and simmer for 20 minutes. Do not stir. -While barley and rice simmer start prepping other ingredients. -Add 3 tbsp oil to frying pan and brown sliver cut onions. About 5 minutes on high. Set aside for garnish. -Add 3 tbsp oil to same pan and sauté chopped onions on high, about 5 minutes, until golden. Add 1 tbsp diced garlic and 1 tbsp turmeric, sauté 1 more minute and remove from heat. -When barley has simmered 20 minutes start adding all other ingredients. -Add sautéed onion, turmeric mix. -Add 1 Tsp pepper and 2 Tsp salt. -Add drained lentils, 1 cup pinto beans, 1 cup garbanzo beans. -Add all greens and stir well. -Have 2 cups of hot water ready for thinning Ash as needed. Ash jo is a thick Ash and should not be runny. Add water a little at a time until desired thickness is achieved. -Simmer Ash on medium heat for 30 minutes. Stir often. We don’t want the bottom to stick. -While Ash simmers, heat a small frying pan. Add 1 tbsp oil and sauté 1 1/2 to 2 tbsp diced garlic until golden, stirring constantly. Save for garnish. Remove frying pan from heat. Add a bit of oil. Remove large stems from dried mint and heat in the pan for 15 seconds. Save for garnish. Total cooking time for Ash is about 55 minutes. Taste for salt before serving. ——- To make kashk substitute Mix 1/2 cup aquafaba (garbanzo bean juice), 1/4 cup olive oil, 1 Tsp each lemon juice and red wine vinegar, 1/2 Tsp salt and a pinch of pepper. Blend well and serve on the side or as topping with other garnish. Enjoy-Noosh Jon