flipBarley and Lentil Âsh with Saffron and Plateau Herbs
Barley and Lentil Âsh with Saffron and Plateau Herbs
Why this dish? Before being Great King, Cyrus was prince of Anshan, a mountainous land where one eats thick and hot. Âsh — a barley and legume stew-soup — is the mother dish of Iran, the one that warmed the cold nights of the Persian highlands from which he came.
A thick stew-soup of pearl barley and lentils, bound with chopped herbs and gilded with saffron. Comforting, savory, deeply umami thanks to the slow-cooked herbs — the everyday dish, from palace to village.
Before the crown, I was the child of Anshan, and it is this âsh that made me grow. The cold of the mountains is fought neither by gold nor by army: it is fought by the steaming bowl that is shared. Barley, lentils, spring herbs and the gold of Media are thrown in, and stirred until the spoon stands straight. King or shepherd, one dips bread into the same soup — that is how a people becomes one.
- •Hulled barley — two handfuls (base, binder)
- •Lentils — a handful (protein)
- •Fresh herbs (parsley, coriander, wild leek) — a bunch (body and umami)
- •Saffron — a pinch (color and perfume)
- •Onion, rock salt — as needed (base)
Barley and Lentil Âsh with Saffron and Plateau Herbs
A thick stew-soup of pearl barley and lentils, bound with chopped herbs and gilded with saffron. Comforting, savory, deeply umami thanks to the slow-cooked herbs — the everyday dish, from palace to village.
Why this dish? Before being Great King, Cyrus was prince of Anshan, a mountainous land where one eats thick and hot. Âsh — a barley and legume stew-soup — is the mother dish of Iran, the one that warmed the cold nights of the Persian highlands from which he came.
Before the crown, I was the child of Anshan, and it is this âsh that made me grow. The cold of the mountains is fought neither by gold nor by army: it is fought by the steaming bowl that is shared. Barley, lentils, spring herbs and the gold of Media are thrown in, and stirred until the spoon stands straight. King or shepherd, one dips bread into the same soup — that is how a people becomes one.
Ingredients (period version)
- Hulled barley — two handfuls (base, binder)
- Lentils — a handful (protein)
- Fresh herbs (parsley, coriander, wild leek) — a bunch (body and umami)
- Saffron — a pinch (color and perfume)
- Onion, rock salt — as needed (base)
Ingredients
- Pearl barley — 150 g (base)
- Green lentils — 100 g (protein)
- Flat-leaf parsley — 1 bunch, chopped (vegetal umami)
- Fresh coriander — 1/2 bunch, chopped (perfume)
- Leek or spring onion — 2, sliced (base)
- Onion — 1 large, sliced (base)
- Infused saffron — 1 pinch (color)
- Ground cumin — 1 tsp (spice)
- Salt — to taste (seasoning)
- Water or broth — 1.5 L (liquid)
Method
- Sauté the onion in a drizzle of oil (or mutton fat) until golden.
- Add barley and lentils, cover with water or broth, bring to a boil.
- Simmer covered for 45 minutes, stirring occasionally.
- Stir in the chopped herbs, leek, cumin and saffron; cook for another 20 minutes.
- Season with salt, add water if too thick; the consistency should coat the spoon.
- Serve very hot in a common bowl, with barley flatbreads.
How it was made : Âsh is one of the oldest and most continuous dishes of Iran — the word gave “âshpaz” (cook). Barley, lentils and slow-cooked herbs made up the daily fare of the Persian plateaus, enriched with meat and saffron among the powerful.
The contemporary twist : Finish with a swirl of yogurt and crispy fried onions (sir-dâgh) at serving, as in today’s Iranian âsh.
Cyrus II · Charactorium
