Description
Discover the secrets of making a perfect, restaurant-quality Persian Noodle Soup in just 30 minutes. This traditional dish is bursting with authentic flavors that will warm your soul and transport you to the heart of Persia.
Ingredients
– 8 ounces wide egg noodles
– 6 cups beef or chicken broth
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground turmeric
– 1 teaspoon ground cumin
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground saffron (or 1/2 teaspoon saffron threads)
– 2 cups shredded cooked chicken (or beef)
– 1 cup shredded cabbage
– 2 tablespoons fresh lemon juice
– Salt and pepper to taste
– Chopped parsley, dill, or cilantro for garnish
Instructions
1. Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.
2. In a large pot, combine the broth, onion, garlic, turmeric, cumin, cinnamon, and saffron. Bring to a simmer and cook for 10 minutes.
3. Add the cooked noodles, shredded chicken, cabbage, and lemon juice. Season with salt and pepper to taste.
4. Ladle the soup into bowls and garnish with fresh chopped parsley, dill, or cilantro.
Notes
For a vegetarian version, use vegetable broth and omit the chicken. You can also add other vegetables like spinach, carrots, or peas to the soup.
- Prep Time: 15
- Cook Time: 30
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Persian