Persian Noodle Soup Recipe
Prep Time:
20 minutes
Cook Time:
1 hour, 15 minutes
Servings:
6 servings
Ingredients
  • 6 cups water
  • ½ cup dried navy beans
  • ¼ cup brown lentils
  • ¼ cup dried fava beans
  • ½ cup sunflower oil, divided
  • ¼ cup dried mint
  • ¼ teaspoon ground turmeric
  • ½ medium yellow onion, thinly sliced
  • 5 cups (8 ounces) spinach, finely chopped
  • 1 cup finely chopped parsley leaves
  • ½ cup finely chopped scallions, green parts only
  • Kosher salt and freshly ground black pepper, to taste
  • 8 ounces dried linguine
  • Yogurt, for garnish
  • Saffron water, for garnish
Directions
  1. In a medium saucepan, combine the water, navy beans, lentils and fava beans over high heat. Bring to a boil, then reduce the heat to a light simmer. Cook, partially covered, until nearly tender, 1 hour to 1 hour and 15 minutes.
  2. Meanwhile, heat a small saucepan over medium heat. Add ¼ cup of the sunflower oil and swirl to coat the bottom of the pan. Stir in the dried mint and remove from the heat. Set aside.
  3. In a medium skillet, heat the remaining ¼ cup of oil over medium-high heat. Add the turmeric and onions, and cook until softened and golden, 10 to 12 minutes. Using a slotted spoon, transfer the onions to a small bowl and set aside.
  4. Once the beans have simmered, add the spinach, parsley and scallions, and return to a light simmer. Cook partially covered, until the greens have dulled in color, 15 minutes. Stir in 1 tablespoon of the mint oil and season with salt and pepper.
  5. Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook until al dente, 12 minutes. Drain the pasta and add to the soup. Adjust the seasoning as needed, then divide between bowls. Garnish with the fried onions, yogurt, mint oil and saffron water, then serve.