Persian Barley Porridge (Ash-e Jo) with Lamb

Ingredients

• 1 pound Lamb stew meat, cubed
• 1 cup Pearl barley
• 1 large Onion, chopped
• 2 stalks Celery, chopped
• 2 medium Carrots, chopped
• 2 tablespoons Dried mint
• 2 tablespoons Dried parsley
• 1 teaspoon Turmeric
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 8 cups Water
• 2 tablespoons Vegetable oil

Instructions

1. 1Heat the 2 tablespoons of vegetable oil in a large, heavy-bottomed pot over medium heat, which is about 350°F (175°C).
2. 2Add the 1 pound of lamb stew meat, cubed, to the hot oil and cook, stirring occasionally, until browned on all sides, about 5 to 7 minutes. Do not crowd the pot; brown in batches if necessary.
3. 3Add the 1 large onion, chopped; 2 stalks celery, chopped; and 2 medium carrots, chopped, to the pot with the lamb. Cook, stirring often, until the vegetables begin to soften, about 5 minutes.
4. 4Stir in the 1 cup of pearl barley, 2 tablespoons of dried mint, 2 tablespoons of dried parsley, 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. 5Pour in the 8 cups of water and bring the mixture to a rolling boil over high heat.
6. 6Reduce the heat to low, cover the pot tightly, and let it simmer gently for 1 hour and 30 minutes, or until the barley is very tender and the lamb is easily pierced with a fork. Stir the porridge every 20-30 minutes to prevent it from sticking to the bottom of the pot.
7. 7Taste and add more salt and pepper if desired. Serve the Persian barley porridge hot.

Related Guides