Ingredients

Ingredients

For the caramelized onion garnish:

• 2 large yellow onions
• 4 cloves garlic
• 1/4 cup olive oil
• 3 tablespoons dried mint
• 1 teaspoon kosher salt, plus more as needed

For the aash-e-jow:

• 1 large yellow onion
• 1/4 cup olive oil
• 2 teaspoons kosher salt, or more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 cup white basmati rice
• 1/2 cup pearled barley
• 1/2 cup French green lentils
• 8 cups water, plus more as needed
• 1 (about 15-ounce) can garbanzo or cannellini beans
• 2 ounces baby spinach (about 2 cups)
• 1 bunch fresh parsley
• 1 bunch fresh cilantro
• Plain Greek yogurt, for serving

Instructions

Make the caramelized onion garnish:

1. Thinly slice 2 large yellow onions. Coarsely chop 4 garlic cloves. Heat 1/4 cup olive oil in a large skillet over medium heat until shimmering. Add the onions and a pinch of kosher salt and cook, stirring occasionally, until deep golden brown, about 20 minutes, adjusting the heat as needed.
2. Add the garlic, 3 tablespoons dried mint, and 1 teaspoon kosher salt, and stir to combine. Taste and season with more kosher salt as needed.

Make the aash-e jow:

1. Peel and dice 1 large yellow onion. Heat 1/4 cup olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and a pinch of kosher salt and cook until tender and translucent, about 5 minutes. Add 2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1 teaspoon ground cumin, 1 teaspoon ground coriander, and 1/2 teaspoon ground turmeric. Stir until the spices coat the onion, about 1 minute more.
2. Add 1/2 cup basmati rice, 1/2 cup pearled barley, and 1/2 cup French lentils, and stir until well combined. Add 8 cups water and bring to simmer.
3. Cover and simmer until the grains and lentils are al dente, about 30 minutes. Meanwhile, drain and rinse 1 can garbanzo or cannellini beans. Coarsely chop 2 ounces spinach until you have 2 cups. Coarsely chop the leaves from 1 bunch fresh parsley leaves until you have 1 cup. Coarsely chop 1 bunch cilantro leaves and tender stems until you have 1 cup.
4. Add the beans, parsley, cilantro, and spinach to the rice mixture. Stir and bring back to a simmer. Cook uncovered, stirring occasionally and making sure to scrape the bottom of the pot, until grains are tender and cooked through and soup has thickened but is still a bit loose, about 15 minutes more. (Add more water if it gets too thick.) Taste and season with kosher salt as needed. Serve with a dollop of Greek yogurt and garnish with the reserved caramelized onions.

Recipe Notes

Make ahead: The caramelized onions can be made 1 day ahead and refrigerated in an airtight container. Let come to room temperature before serving.

Storage: Leftovers can be refrigerated in an airtight container up to 4 days. If the soup has thickened, thin out with water when reheating.