PERSIAN STYLE ONION SOUP
Make and share this Persian Style Onion Soup recipe from Food.com.
Provided by littlemafia
Categories Onions
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 tbsp olive oil, the onions and some seasoning. Cover and seat for 12-15 minutes until the onions are soft, lifting the lid and stirring occasionally.
- Add the spices, dried mint and remaining oil, then stir in the flour, cook, stirring frequently, for 3-5 minutes.
- Gradually pour in stock, whisking as you do so to prevent any lumps forming.
- When it has all been added, drop in the cinnamon stick and simmer over a low heat, partially covered with the lid, for 30-40 minutes.
- Stir in the lemon juice and sugar, then taste and adjust the seasoning. Discard the cinnamon stick. Ladle the soup into warm bowls and scatter over the herbs to serve.
Nutrition Facts : Calories 187.8, Fat 10.4, SaturatedFat 1.5, Sodium 9, Carbohydrate 22.8, Fiber 3.5, Sugar 9.3, Protein 2.6
ASH-E RESHTEH (PERSIAN LEGUME SOUP)
Wonderful Persian soup.
Provided by AlliePeacock
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 12h
Yield 6
Number Of Ingredients 19
Steps:
- Place the chickpeas and kidney beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
- Heat 1 tablespoon olive oil in a skillet over medium heat; stir in red onion. Cook and stir until onion has turned translucent, about 5 minutes. Reduce heat to low; continue cooking and stirring until onion is tender and golden brown, about 40 minutes more. Stir in dried mint; cook until onions become dark brown and crisp, about 15 minutes. Set aside for garnish.
- Heat remaining olive oil in a stock pot; stir in yellow onions. Cook and stir until onion has turned translucent, about 5 minutes. Add garlic and stir until fragrant, about 1 minute. Stir in chickpeas, kidney beans, and turmeric; toss to combine. Stir in vegetable stock; simmer soup for 1 hour.
- Stir parsley, cilantro, mint, scallions, and lentils into soup; simmer 30 minutes more. Break linguine into 3 sections, stir into soup, and cook at a low boil until noodles are soft, 8 to 10 minutes.
- Stir 1/2 of the spinach to the soup until wilted, about 1 minute. Stir in remaining spinach and simmer for 30 minutes, stirring occasionally.
- Stir flour with 3 tablespoons of the soup liquid together in a small bowl until smooth. Stir flour mixture back into soup. Continue to simmer soup over low heat, stirring frequently, until thickened, about 30 minutes.
- Serve soup with yogurt and fried red onions.
Nutrition Facts : Calories 474.7 calories, Carbohydrate 76.3 g, Cholesterol 7.5 mg, Fat 11.3 g, Fiber 17.4 g, Protein 22.9 g, SaturatedFat 2.9 g, Sodium 434.3 mg, Sugar 11 g
ASH RESHTEH (PERSIAN GREENS, BEAN AND NOODLE SOUP)
Ash reshteh's flavor is defined by two uniquely Persian ingredients: reshteh and kashk. The soup, served during the festivities leading up to Nowruz, the Persian New Year, wouldn't be the same without the soup noodles called reshteh, which are saltier and starchier than Italian noodles - though you could substitute linguine in a pinch. Kashk, a form of drained yogurt or whey, is saltier and more sour than Greek yogurt or sour cream. More like feta than yogurt, liquid kashk gives ash its distinct, satisfying flavor. If you can't find liquid kashk, buy it powdered and hydrate it with warm water to the consistency of sour cream. Look for both items at a Middle Eastern grocery.
Provided by Samin Nosrat
Categories dinner, beans, noodles, soups and stews, main course
Time 2h45m
Yield 8 to 10 servings (about 4 quarts)
Number Of Ingredients 18
Steps:
- The night before you plan to cook, place chickpeas and white beans in a medium bowl. Add a generous pinch of salt and 2 cups water. Refrigerate overnight.
- The night before or just before cooking, prepare the herbs and greens: Wash spinach, cilantro and parsley, then use a salad spinner to dry very well. Run a knife through the spinach to cut leaves into large pieces. Trim the woody ends from cilantro, parsley and dill so that only leaves and tender stems remain. Roughly chop cilantro, parsley, dill, chives and mint leaves into pieces no larger than a quarter. If preparing ahead of time, wrap chopped greens and herbs in plastic bags and refrigerate overnight.
- To cook, set a large (at least 10-quart) Dutch oven or stockpot over medium heat and add 4 tablespoons oil. When the oil shimmers, add the chopped onion and a generous pinch of salt. Cook, stirring regularly, until the onion is tender and golden brown, 16 to 18 minutes. Add garlic and cook, stirring constantly, for 1 minute.
- Drain the beans and add to onion along with the lentils, turmeric and 1 teaspoon pepper. Cook for 2 minutes, stirring to coat the beans with oil and spices. Add the chopped spinach and herbs, along with stock or water, and stir to combine. Partly cover the pot with a lid and bring to a boil, then reduce the heat to simmer the soup for 1 hour, stirring regularly to prevent the greens from sticking and burning. If the soup remains very thick even after the greens have wilted, add another 1 to 2 cups water, as needed to thin it.
- Place 1 1/2 cups kashk in a medium bowl. Add a ladle or two of hot soup and whisk to dissolve, then add the mixture to the pot. The kashk will change the color of the soup from bright to milky green. Increase the heat and bring the soup to a boil, then break the noodles in half and add to the pot. Stir gently to mix in the noodles and keep them from sticking together, then reduce heat and simmer, stirring occasionally, until noodles are soft and chewy and the beans are completely tender, about 30 minutes.
- In the meantime, prepare the garnishes: Set a medium frying pan over medium-high heat. When the pan is hot, add 2 tablespoons oil. When the oil shimmers, add sliced onion and a generous pinch of salt. Cook, stirring regularly, until golden brown and caramelized, 16 to 18 minutes. Spread cooked onion onto a paper towel-lined plate to absorb excess oil; let cool. Wipe out pan and return to medium heat. Add remaining 1/3 cup oil and warm gently over low heat, then stir in dried mint and remove from heat. Set mint oil aside and allow to steep for at least 5 minutes.
- Place remaining 1/2 cup kashk in a small bowl and thin out with a few tablespoons of water until it's the texture of thin yogurt. Set aside.
- The soup should be as thick as a hearty chili. If it's any thicker, thin it with water, 1/2 cup at a time. Taste and adjust the seasoning with salt as needed, accounting for the fact that both the noodles and the kashk are well salted.
- To serve, ladle soup into individual bowls. Drizzle with reserved kashk and mint oil, then top with a sprinkling of golden onions.
ASH-E-JOW (IRANIAN/PERSIAN BARLEY SOUP)
I've seen a lot of recipes for this soup; however, my mother-in-law adds tomato paste for a bit of a different flavour and she doesn't add any lentils or beans. It's thick, filling, and delicious, and you could make it vegetarian by using vegetable stock.
Provided by Autumn Leaves
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 2h10m
Yield 8
Number Of Ingredients 13
Steps:
- Heat the chicken stock in a pot to a gentle simmer.
- Heat the vegetable oil in a large pot over medium heat and saute the onion until translucent. Add the pearl barley to the pot and stir for one minute. Stir in the hot chicken stock, turmeric, lime juice, tomato paste, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and simmer for 1 hour.
- Mix in the carrots and continue simmering 30 minutes or until the soup has thickened and the carrots and barley are tender. If the soup is too thick, add hot water, one tablespoon at a time.
- Place the sour cream in a small bowl. Slowly pour 1/2 cup of hot soup mixture into sour cream, whisking constantly. Gradually add the sour cream mixture into the soup pot, whisking constantly. Stir in the fresh parsley. Serve with fresh lime wedges.
Nutrition Facts : Calories 193.3 calories, Carbohydrate 28.3 g, Cholesterol 9.5 mg, Fat 7.2 g, Fiber 4.3 g, Protein 5.5 g, SaturatedFat 2.8 g, Sodium 177.6 mg, Sugar 3.4 g
More about "persian style onion soup recipes"
ESHKENEH, PERSIAN ONION SOUP WITH EGG AND FENUGREEK
From linsfood.com
5/5 (44)Total Time 30 minsCategory StarterCalories 250 per serving
- Heat the oil and butter in a medium saucepan on medium heat, and sauté the onions for 2 minutes.
ASH RESHTEH (PERSIAN NOODLE SOUP RECIPE) - THE …
From thedeliciouscrescent.com
Ratings 20Category SoupsCuisine PersianTotal Time 2 hrs
- Heat the oil in a large cooking pot (5 to 6 quart) and sauté onions over medium heat until golden brown, which may take about 20 to 25 minutes. Add grated garlic after 10 minutes of sautéing the onions. Tip: Make sure to use a mandolin slicer for thin onion slices.
- Set aside one third of the onion and oil mixture. Mix the dried mint into it while still hot and save it for garnish.
- Add the beans (chickpeas, kidney and navy), water or stock, black pepper and salt to the cooking pot and bring it to a boil.
ESHKENEH (PERSIAN ONION SOUP) 2023
From thepersianpot.com
PERSIAN ONION SOUP WITH BEATEN EGGS - HEALTHYUMMY FOOD
From healthyummyfood.com
BEST PERSIAN LENTIL SOUP (ADASI) RECIPE | FOOD NETWORK …
From foodnetwork.ca
PERSIAN INSPIRED ZESTY CHICKPEA SOUP - A SAUCY KITCHEN
From asaucykitchen.com
QUICK-AND-EASY ONION SOUP | RECIPES - KOSHER.COM
From kosher.com
PERSIAN-STYLE MUNG BEAN SOUP RECIPE | CHATELAINE
From chatelaine.com
PERSIAN-STYLE ONION SOUP RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ESHKENEH RECIPE; PERSIAN ONION SOUP WITH FENUGREEK AND EGG
From cookingcounty.com
RACHEL RODDY’S RECIPE FOR BRAISED COURGETTES WITH GARLIC TOAST
From theguardian.com
MY ONE-POT TWIST ON FRENCH ONION SOUP HAS 'TAKEN ME TO NEW …
From thesun.ie
AASH RESHTEH RECIPE: PERSIAN HERB, BEAN, AND NOODLE SOUP - THE …
From thespruceeats.com
PERSIAN-STYLE VEGETABLE SOUP | RECIPES | COOK FOR YOUR LIFE
From cookforyourlife.org
PERSIAN STYLE LEMON ONION SOUP - LIMONEIRA
From limoneira.com
PERSIAN NOODLE SOUP RECIPE - BBC FOOD
From bbc.co.uk
GORDON RAMSAY'S RECIPE OF THE DAY: PERSIAN STYLE ONION SOUP
From thetimes.co.uk
NASRIN’S KITCHEN OFFERS PERSIAN CUISINE JUST STEPS FROM BERGDORF ...
From nytimes.com
7 MOST POPULAR IRANIAN SOUPS - TASTEATLAS
From tasteatlas.com
MY TWIST ON FRENCH ONION SOUP HAS 'TAKEN ME TO NEW EXTREMES
From thesun.co.uk
PERSIAN PILGRIM'S SOUP RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
PERSIAN-STYLE ONION SOUP RECIPE | EAT YOUR BOOKS
From eatyourbooks.net
#time-to-make #course #main-ingredient #cuisine #preparation #soups-stews #vegetables #asian #middle-eastern #iranian-persian #onions #4-hours-or-less
You'll also love