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Persian Ash-e Jo with Black Garlic 


For the garnish:

5 tbsp olive or neutral oil

2 onions, thinly sliced

4 cloves garlic, minced

½ - 1 cup fresh mint, chopped

½ tsp salt

½ turmeric powder


For the stew:

1 large onion, diced

Pinch salt

4 cloves garlic, minced

2 tsp turmeric powder

2 tsp cumin powder

1L chicken or vegetable broth

250g can of red kidney beans, including liquid

½ tsp black pepper

1 cup pearled barley, soaked overnight

½ cup white rice, rinsed

½ cup tinned lentils

¼ cup chopped coriander

¼ cup chopped mint

¼ cup chopped parsley

1 tsp dried dill

2 cups spinach

Juice of ½ lemon

Natural yoghurt

2 cloves of Black Garlic per person, chopped into small chunks



  1. Prepare the garnish by heating the oil in the bottom of a large pot over medium high heat. Add the onions and saute for 15 minutes until the onion is golden brown and starting to crisp up. Add the garlic, mint, salt and turmeric and continue to cook for 2-3 minutes. Remove from the heat and, with a slotted spoon, remove the garnish and place it on some paper towel to soak up the excess oil.

  2. In the same pot add extra oil if needed and saute the onions and salt for about 10 minutes over medium heat. Add the garlic, turmeric and cumin and saute for an additional two minutes.

  3. Add broth along with the barley, rice, lentils and pepper. Cover and cook on low heat for 30 minutes.

  4. Add the kidney beans, spinach and herbs, and continue to cook for 5-10 minutes, or until it has reached the consistency you want. Take off the heat and add your lemon juice and then taste and adjust seasoning if necessary.

  5. Ladle the stew into a bowl and garnish with a dollop of yoghurt, the golden onion garnish, and your Black Garlic chunks. Enjoy!

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