Dairy-Free Persian Barley Porridge (Ash-e Jo)

Ingredients

• 1 cup Pearl Barley
• 1 lb Lamb or Beef (diced)
• 1 Onion (diced)
• 2 Carrots (diced)
• 2 stalks Celery (diced)
• 2 cups Spinach (chopped)
• 1/2 cup Fresh Parsley (chopped)
• 1/4 cup Fresh Cilantro (chopped)
• 1 tablespoon Dried Mint
• 1 teaspoon Turmeric
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/2 cup Coconut Cream
• 6 cups Vegetable Broth
• 2 tablespoons Olive Oil

Instructions

1. 1Heat the 2 tablespoons of olive oil in a large 6-quart heavy-bottomed pot or Dutch oven over medium heat, which is about 350°F (175°C).
2. 2Add the 1 lb of lamb or beef, diced into 1/2-inch cubes, and cook, stirring occasionally, until browned on all sides, about 5 to 7 minutes. This allows the meat to develop flavor.
3. 3Add the 1 diced onion, 2 diced carrots, and 2 diced celery stalks to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
4. 4Stir in the 1 teaspoon of turmeric, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Cook for 1 minute more, stirring constantly, until fragrant.
5. 5Add the 1 cup of pearl barley and the 6 cups of vegetable broth to the pot. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 1 hour, or until the barley is tender.
6. 6Stir in the 2 cups of chopped spinach, 1/2 cup of chopped fresh parsley, 1/4 cup of chopped fresh cilantro, and 1 tablespoon of dried mint. Continue to cook, uncovered, for another 30 minutes, stirring occasionally, until the porridge has thickened and the vegetables are fully cooked.
7. 7Stir in the 1/2 cup of coconut cream until well combined. Cook for 5 more minutes, stirring gently, until the porridge is heated through and creamy.
8. 8Serve the Dairy-Free Persian Barley Porridge hot.

Substitutions

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