Persian Noodle Soup (Print)
A hearty Persian dish with noodles, legumes, and fresh herbs, topped with yogurt and crispy onions for a flavorful comfort meal.
# Ingredients:
→ Base
01 -
2 tablespoons olive oil
02 -
1 large onion, diced
03 -
4 cloves garlic, minced
04 -
1 teaspoon turmeric
→ Broth & Legumes
05 -
6 cups vegetable broth
06 -
1 cup lentils, rinsed
07 -
1 cup cooked chickpeas
08 -
1 cup cooked navy beans
09 -
1 cup cooked kidney beans
→ Noodles & Greens
10 -
1/2 pound Persian noodles or linguine
11 -
3 cups chopped spinach
12 -
1 cup chopped cilantro
13 -
1 cup chopped parsley
14 -
1 cup chopped dill
15 -
Salt and pepper to taste
→ Garnish
16 -
Sour cream or yogurt, for serving
17 -
Fried onions, for garnish
# Directions:
01 -
Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes.
02 -
Stir in minced garlic and turmeric, cooking for 1-2 minutes until fragrant.
03 -
Pour in the vegetable broth, then add the lentils, chickpeas, navy beans, and kidney beans. Bring to a boil, then reduce heat and simmer for 20 minutes.
04 -
Add the Persian noodles (or linguine) to the pot and cook for an additional 10 minutes or until noodles are tender.
05 -
Add chopped spinach, cilantro, parsley, and dill. Stir well, then cook for another 5-7 minutes until the greens have wilted.
06 -
Season with salt and pepper to taste.
07 -
Ladle soup into bowls and top with a dollop of sour cream or yogurt and a sprinkle of fried onions.
# Notes:
01 -
Serve with warm flatbreads, such as lavash or pita, for dipping.
02 -
Pair with a fresh cucumber salad with yogurt and mint to balance the richness.
03 -
A light green salad with lemon vinaigrette makes a refreshing side dish.