Description
Hearty Persian noodle soup brings comfort with its rich, aromatic blend of herbs and tender noodles. Warm spices and carefully layered ingredients create a soul-soothing experience you’ll crave on chilly evenings.
Ingredients
Scale
Main Ingredients:
- 1 lb beef or lamb, cubed
- 1 cup flat persian noodles (reshteh)
- 4 cups beef or chicken broth
Herbs and Seasonings:
- 1 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 2 tbsp dried mint
- 1 tsp turmeric
- 1 tsp black pepper
- 2 tsp salt
Vegetables and Extras:
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 carrots, chopped
- 1 cup white beans
- 2 tbsp olive oil
- 1 tbsp kashk (dried yogurt) or sour cream (optional)
Instructions
- Heat olive oil in a large pot over medium-high heat, sautéing diced onions and minced garlic until translucent and fragrant, approximately 3-4 minutes.
- Add cubed beef or lamb to the pot, browning the meat on all sides to develop a rich, deep flavor, stirring occasionally for about 5-6 minutes.
- Sprinkle turmeric, black pepper, and salt over the meat, stirring to ensure even coating and allowing the spices to bloom and release their aromatic essence.
- Pour beef or chicken broth into the pot, bringing the liquid to a gentle boil, then reduce heat and simmer for 30-40 minutes until the meat becomes tender and nearly falling apart.
- Incorporate chopped carrots and white beans into the simmering broth, continuing to cook for an additional 10-15 minutes until vegetables are soft but not mushy.
- Add flat Persian noodles (reshteh) to the pot, stirring gently and cooking for 6-8 minutes until the noodles are al dente and have absorbed the flavorful broth.
- Stir in fresh parsley, cilantro, and dried mint, allowing the herbs to infuse their vibrant flavors into the soup for 2-3 minutes.
- Optional: Garnish with a dollop of kashk or sour cream just before serving, which adds a tangy, creamy dimension to the hearty soup.
- Remove from heat and let the soup rest for 5 minutes to allow flavors to meld together before ladling into warm bowls.
Notes
- For tender meat, choose cuts with some marbling like chuck or shoulder, which break down beautifully during slow cooking and enhance rich flavor profiles.
- Replace beef or lamb with chicken or plant-based protein like tofu for lighter, diet-friendly variations that maintain the soup’s authentic spice blend.
- Keep noodles slightly undercooked when first added to prevent mushiness, as they’ll continue absorbing broth while resting and create perfect texture.
- Toast whole spices like turmeric and black pepper briefly before adding to intensify their aromatic compounds and develop deeper, more complex flavor notes.
- Prep Time: 10 minutes
- Cook Time: 60-75 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Persian
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 7 g
- Protein: 25 g
- Cholesterol: 70 mg