Description
Discover the ultimate comfort in this quick and authentic Persian Noodle Soup, bursting with fragrant spices and nourishing ingredients. Enjoy a heavenly bowl in just 20 minutes!
Ingredients
– 8 oz (225g) Persian egg noodles or vermicelli
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tsp ground turmeric
– 1 tsp ground cinnamon
– 6 cups (1.5L) chicken or vegetable broth
– 2 cups (480ml) water
– 1 tbsp lemon juice
– Salt and pepper to taste
– Chopped parsley, for garnish
Instructions
1. 1. Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions until al dente. Drain and set aside.
2. 2. In a separate large pot, sauté the onion in a little oil over medium heat until translucent, about 5 minutes. Add the garlic, turmeric, and cinnamon, and cook for 1 minute until fragrant.
3. 3. Pour in the broth and water, and bring to a simmer. Add the cooked noodles and lemon juice, and season with salt and pepper to taste.
4. 4. Ladle the soup into bowls and garnish with chopped parsley. Serve hot and enjoy!
Notes
For a heartier meal, you can add cooked chicken or beef to the soup. To make it vegetarian, use vegetable broth instead of chicken.
- Prep Time: 10
- Cook Time: 10
- Category: Main Course
- Method: Stovetop
- Cuisine: Persian