Our Persian Noodle Soup by Chef Palak Patel is a vibrant recipe that blends hearty beans, fragrant herbs, and tender greens into a delicious broth. Cannellini and navy beans start the creamy base, while herbs and spices like dried mint, turmeric, and saffron add bold, earthy notes. Chef Palak Patel continues building this dish with sautéed onions, spinach, kale, parsley, and scallions. Finish it all off with fettuccine or bucatini noodles, a dollop of yogurt, and saffron for a mix of fresh, tangy, and a hint of bitterness. If you’re looking to learn more about Persian cuisine, the textures and flavors in this Persian Noodle Soup are a great start to informing yourself on culinary traditions.
What’s Different About a Persian Noodle Soup?
Persian Noodle Soup or Ash Reshteh (which Persians eat for Nowruz, the Persian New Year) sets itself apart from other noodle soups through a combination of ingredients that embody Persian culinary traditions. Unlike soups that prioritize meat or simple vegetables, this recipe prioritizes legumes, such as beans and lentils. These ingredients also contribute to its hearty texture and nutritional richness. Then, an abundance of fresh herbs including parsley and cilantro is essential to building the base of this soup. Plus, the inclusion of saffron, a staple in Persian cooking, adds richness and slight golden hue.
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Persian Noodle Soup
- Yield: Serves 4
Description
Not only is this soup fulfilling, it’s a great way to incorporate fresh produce into your life.
Ingredients
- 1 can cannellini beans, rinsed
- 1 cup navy beans, rinsed
- ½ cup grapeseed oil, divided (¼ cup)
- ¼ cup dried mint
- ½ tsp ground turmeric
- ½ medium yellow onion, thinly sliced
- Saffron threads soaked in 2 tbsp hot water, additional for garnish
- 3 cups vegetable stock
- 3 cups (8 ounces) spinach, chopped
- 2 cups baby kale
- 1 cup parsley, finely chopped
- 2 scallions, chopped, separate green and white parts
- Kosher salt and freshly ground black pepper, to taste
- 8 oz dried pasta fettuccine or bucatini
- Yogurt, for garnish
Instructions
- Heat a small saucepan over medium heat. Add half the oil (¼ cup) and swirl to coat the bottom of the pan. Stir in the dried mint and remove from the heat. Set aside.
- In a medium skillet, heat the remaining ¼ cup of oil over medium-high heat. Add the turmeric, onions and white parts of scallions and cook until softened and golden, 10 to 12 minutes.
- Add saffron water and threads, reserving a few for garnish into the vegetable stock, add cannellini beans, navy beans, and scallions, return to a light simmer.
- Meanwhile, bring a large pot of salted water to a boil. Add the dried pasta and cook until al dente, 8-10 minutes. Drain the pasta and add to the soup. Turn the heat to medium and cook a few minutes until pasta is completely cooked. Add spinach, kale, and scallion until slightly wilted. Stir in 1 tablespoon of the mint oil and season with kosher salt and freshly ground pepper. Remove from heat and add parsley.
- Adjust the seasoning as needed, then divide between bowls. Garnish with the yogurt, mint oil, and remaining saffron water and threads, then serve.
Dive Into More Nowruz, Navrus and Holi Recipes
Beef Short Rib Plov for Navruz
Thandai, A Traditional Holi Drink
Persian Lamb and Kidney Bean Stew
Red Snapper and Green Split Pea Salad for Nowruz
Recipe by Palak Patel
Styling by Ana Kelly
Photography by Adam Milliron
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