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A close-up of Persian Noodle Soup in a rustic bowl, garnished with fresh herbs and chickpeas.

Persian Noodle Soup

A hearty and flavorful Persian noodle soup, perfect for a comforting meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Soup
Cuisine: Persian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons vegetable oil
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 1 teaspoon turmeric
  • 8 cups vegetable broth
  • 1 cup cooked chickpeas
  • 1 cup cooked kidney beans
  • 8 ounces Persian noodles (reshteh) or other wide egg noodles, broken into pieces
  • 1/2 cup fresh parsley chopped
  • 1/2 cup fresh cilantro chopped
  • 1/4 cup fresh dill chopped
  • 1/4 cup fresh mint chopped
For Garnish (Optional)
  • 1/4 cup kashk (fermented whey)
  • 2 tablespoons fried onions
  • 1 tablespoon dried mint

Equipment

  • Large pot
  • Cutting board
  • Knife

Method
 

  1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
  2. Add the minced garlic and turmeric to the pot and cook for 1 minute more until fragrant.
  3. Pour in the vegetable broth, add the cooked chickpeas and kidney beans. Bring the soup to a boil, then reduce heat and simmer for 20 minutes.
  4. Add the broken noodles to the simmering soup and cook according to package directions, usually about 10-15 minutes, until tender.
  5. Stir in the chopped parsley, cilantro, dill, and mint. Cook for another 2 minutes.
  6. Ladle the soup into bowls. If desired, garnish with kashk, fried onions, and dried mint.

Nutrition

Calories: 350kcalCarbohydrates: 50gProtein: 15gFat: 10g

Notes

You can adjust the herbs to your preference. If you cannot find Persian noodles, regular wide egg noodles or even spaghetti broken into pieces can be used.

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