Persian New Year Noodle Soup
Published March 19, 1996
- Total Time
- 3 hours 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
FOR THE SOUP
¼ cup dried chickpeas
¼ cup dried navy beans
¼ cup dried red kidney beans
14 cups cold water
3 large onions, peeled and thinly sliced
5 cloves garlic, peeled and crushed
3 tablespoons vegetable oil
2 teaspoons salt
½ teaspoon freshly ground pepper
1 teaspoon turmeric
½ cup lentils
2 cups beef broth
½ cup coarsely chopped chives or scallions
½ cup chopped fresh dill
1 cup coarsely chopped parsley
6 cups fresh spinach, washed and chopped, or 3 cups frozen spinach, chopped
1 fresh beet, peeled and diced in ½-inch pieces
½ pound Persian noodles, available in Middle Eastern specialty food stores, or linguine, broken in half
2 tablespoons wine vinegar or to taste
FOR THE GARNISH
1 onion, peeled and thinly sliced
6 cloves garlic, peeled and crushed
2 tablespoons vegetable oil
1 teaspoon turmeric
¼ teaspoon salt
½ cup fresh mint, chopped
Nutritional analysis per serving (8 servings)
33 grams carbs; 258 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 7 grams fiber; 847 milligrams sodium; 11 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak chickpeas, navy beans and kidney beans in 2 cups of water for 2 hours. Drain.
- Step 2
In a large pot, brown the onions and garlic in the oil over medium heat. Add the salt, pepper, and turmeric, and saute for 1 minute more. Add the soaked beans and saute for 3 minutes, coating the beans with the oil and spices. Add the remaining 12 cups of water, and bring to a boil, skimming off the foam as it forms. Reduce heat, cover and simmer for 45 minutes.
- Step 3
Add lentils and beef broth, and simmer 50 minutes more.
- Step 4
Add chopped chives or scallions, dill, parsley, spinach and the beet. Continue cooking, stirring occasionally, for 1 hour, or until beans are tender. Correct seasonings, and add more water if soup is too thick.
- Step 5
Add noodles, and cook for 10 minutes, stirring occasionally.
- Step 6
Stir in the vinegar, and mix well.
- Step 7
To prepare the mint garnish, brown the onions and the garlic in the oil in a small skillet. Remove from heat; add turmeric, salt and mint, and mix well.
- Step 8
Ladle soup into the bowls, and top with the mint garnish.
Private Notes
Comments
I've still got the fraying newspaper clipping of this recipe. I've made it countless times, and people always go for second helpings. Delicious! And if you use vegetable broth, it can be vegan if you need it to be.
I appreciate the credit to Najmieh K. Batmanglij, placed at the very end of the letters. I have been making this soup per her recipe in her 1999 "A Taste of Persia". The main differences are to double the lentils, beef broth, and fresh dill called for in this version. Happy Nowrooze!
Excellent soup, and a great way to start off a cold, damp new year. The only complain't I have is some of the ingredient amounts are indefinite. Also, I recommend halving the amount of noodles. Lastly, if you have the chance, sub out the spinach for beet greens.
I've still got the fraying newspaper clipping of this recipe. I've made it countless times, and people always go for second helpings. Delicious! And if you use vegetable broth, it can be vegan if you need it to be.