Description
Mouthwatering Persian noodle soup blends rich Persian culinary traditions with hearty comfort. Fragrant herbs, tender noodles, and warming spices create a soul-satisfying meal that transports you directly to Iran’s vibrant kitchen.
Ingredients
Scale
Main Ingredients:
- 6 cups vegetable broth
- 1/2 pound Persian noodles or linguine
- 1 cup lentils, rinsed
- 1 cup chickpeas, cooked
- 1 cup navy beans, cooked
- 1 cup kidney beans, cooked
Vegetables and Herbs:
- 1 large onion, diced
- 3 cups spinach, chopped
- 1 cup cilantro, chopped
- 1 cup parsley, chopped
- 1 cup dill, chopped
- 4 cloves garlic, minced
Spices and Seasonings:
- 2 tablespoons olive oil
- 1 teaspoon turmeric
- Salt and pepper to taste
- Sour cream or yogurt, for serving
- Fried onions, for garnish
Instructions
- Create a fragrant base by sautéing diced onions and minced garlic in olive oil until they become translucent and release their aromatic essence.
- Introduce turmeric to the pot, stirring to coat the aromatics and awaken its golden, earthy undertones. Pour in vegetable broth and elevate the heat to trigger a rolling boil.
- Gently cascade rinsed lentils into the bubbling liquid, reducing temperature to a gentle simmer. Allow the lentils to soften and absorb the rich broth, developing a tender texture.
- Enrich the soup by incorporating a medley of beans – chickpeas, navy beans, and kidney beans. Simultaneously introduce noodles, letting them dance and weave through the liquid until perfectly al dente.
- Elevate the soup’s vibrancy by folding in a verdant blend of spinach, cilantro, parsley, and dill. Season with salt and pepper, letting the herbs unfurl their fresh, verdant flavors throughout the soup.
- Present the soup in warm bowls, crowning each serving with a luxurious dollop of sour cream or yogurt. Scatter crispy fried onions on top for a delightful textural contrast, then serve immediately to capture the soup’s peak warmth and flavor.
Notes
- Boost the soup’s protein by adding extra beans or lentils for a heartier meal.
- Substitute wheat noodles with gluten-free alternatives like rice or chickpea noodles to accommodate dietary restrictions.
- Enhance flavor complexity by roasting spices like turmeric and adding a pinch of cumin before incorporating into the soup.
- Create a lighter version by using low-sodium broth and reducing oil quantity while maintaining the rich, traditional taste profile.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Persian
Nutrition
- Serving Size: 6
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg