Persian Spinach and Barley Soup (Ash-e Jow)

Instructions

1. 1Rinse the 1/2 cup pearl barley and 1 cup chickpeas under cold running water in a fine-mesh sieve; set aside. Peel and finely dice the 1 medium onion into 0.635 cm (0.6 cm) pieces. Thoroughly wash the about 225 g spinach and roughly chop it into 2.54 cm (2.5 cm) pieces.
2. 2In a large, heavy-bottomed pot (such as a 6-quart Dutch oven), heat 2 tbsp olive oil over medium heat (approximately 162.8-176.7°C / 160-175°C). Add the finely diced 1 medium onion and cook for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.
3. 3Stir in 1/2 tsp turmeric and 2 tbsp dried mint, cooking for 1 minute more, until the spices are fragrant. Add the rinsed 1/2 cup pearl barley, the rinsed 1 cup chickpeas, and 6 cups vegetable broth to the pot.
4. 4Increase the heat to high and bring the mixture to a rolling boil (100°C / 100°C). Once boiling, reduce the heat to low, cover the pot with a lid, and simmer gently for 45-60 minutes, or until the barley is tender and has expanded.
5. 5Stir in the chopped about 225 g spinach and continue to simmer, uncovered, for another 10 minutes, or until the spinach has completely wilted and softened. Finally, stir in 1 tsp salt and 1/4 tsp black pepper before serving the soup hot.

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