Best 4 Persian Style Onion Soup Recipes

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Persian onion soup is a savory and hearty soup that is perfect for a cold winter night. This traditional Iranian dish is made with a variety of spices, vegetables, and meat, and is typically served with bread or rice. The soup is said to have originated in the city of Isfahan, and is now enjoyed all over the world. With its rich flavor and comforting texture, Persian onion soup is sure to become a favorite in your household.

Here are our top 4 tried and tested recipes!

PERSIAN STYLE ONION SOUP



Persian Style Onion Soup image

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

3 tablespoons olive oil
5 large onions, peeled and thinly sliced
sea salt and black pepper
1/2 teaspoon ground turmeric
1/2 teaspoon fenugreek seeds
1/2 teaspoon dried mint
2 tablespoons plain flour
700 ml vegetables or 700 ml chicken stock
1 cinnamon stick
1 lemon, juice of
1 teaspoon caster sugar
3 flat leave parsley sprigs, coriander

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

PARISIAN ONION SOUP



Parisian Onion Soup image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 7

4 sweet onions, very thinly sliced
4 tablespoons butter or good oil
2 heaping tablespoons flour
1/2 cup white wine
1 quart beef consomme
Grated snappy cheese (Parmesan cheese)
Rye bread, sliced thin and toasted

Steps:

  • In a saucepan, brown the onions in the fat, sprinkle with flour and stir while it simmers for 10 minutes. Deglaze with white wine. Meanwhile heat the consomme. Add it to the onions and let boil slowly until the onions are tender. Spread the cheese thickly on the toast and melt under a quick broiler. Pour the soup into a hot soup tureen, cover with the toast and serve immediately.

PERSIAN NOODLE SOUP WITH MEATBALLS (ASHE RESHTE)



Persian Noodle Soup With Meatballs (Ashe Reshte) image

Lentils, black eyed peas and fine noodles make up this soup. Meatballs are dropped into simmering soup and garnished with mint, pepper and cinnamon. Ashe is the Persian word for soup and a cook is an Ash-Paz or "maker of the soup." Soups are as important today in the cuisine of modern Iran as they were in ancient Persia.

Provided by Olha7397

Categories     Southwest Asia (middle East)

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 14

1/4 cup lentils
1/4 cup dried black-eyed peas
4 -5 cups water
1 1/2 teaspoons salt
1 cup fine egg noodles
1/2 cup chopped parsley
1/2 lb ground beef
1/3 cup finely chopped onions or 1/3 cup grated onion
1/4 teaspoon cinnamon
1/4 teaspoon fine grind black pepper
1/2 teaspoon salt
2 teaspoons dried mint
1/2 teaspoon black pepper
1/4 teaspoon cinnamon

Steps:

  • Wash lentils and black eyed peas; combine in a large kettle with water and salt. Simmer until almost tender, about 30 to 40 minutes. Add noodles and parsley.
  • Make meatballs by mixing beef, onion, cinnamon, pepper, and salt. Blend well. Shape into 1-inch meatballs. Drop into simmering soup and cook for about 30 more minutes, or until meatballs are done and noodles tender. Crush the dried mint and combine with pepper and cinnamon. Ladle soup into soup plates or large bowls and sprinkle with the mixed spices. Makes 6 servings.
  • Soups and Stews The World Over.

Nutrition Facts : Calories 145.6, Fat 6.1, SaturatedFat 2.3, Cholesterol 31, Sodium 811.3, Carbohydrate 11.9, Fiber 2.1, Sugar 1.2, Protein 10.6

ASH-E RESHTEH (PERSIAN LEGUME SOUP)



Ash-e Reshteh (Persian Legume Soup) image

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

⅓ cup dry chickpeas (garbanzo beans)
⅓ cup dry kidney beans
2 tablespoons olive oil, divided, or as needed
1 large red onion, thinly sliced
1 tablespoon dried mint
2 large yellow onions, thinly sliced
6 cloves garlic, or to taste, minced
2 teaspoons ground turmeric
6 cups vegetable stock
3 cups packed chopped fresh parsley
2 cups packed chopped fresh cilantro
2 cups packed chopped fresh mint
3 bunches scallions, chopped (green parts only)
½ cup dry lentils
½ pound linguine pasta
1 pound fresh spinach, chopped
1 tablespoon all-purpose flour
salt and fresh ground pepper to taste
1 cup Greek yogurt

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

Tips:

  • Select the Right Onions: Use yellow or white onions for a sweeter flavor, or red onions for a more pungent taste.
  • Slice the Onions Thinly: Thinner slices will caramelize more quickly and evenly.
  • Use a Heavy-Bottomed Pot: This will help distribute the heat evenly and prevent the onions from burning.
  • Cook the Onions Slowly: Patience is key when caramelizing onions. Cook them over low heat for at least 30 minutes, or until they are golden brown and tender.
  • Add a Bit of Sugar or Balsamic Vinegar: This will help speed up the caramelization process and add a touch of sweetness to the soup.
  • Use a Good Quality Broth: The broth is the base of the soup, so make sure to use a flavorful one. You can use chicken, beef, or vegetable broth, depending on your preference.
  • Add Some Herbs and Spices: For extra flavor, add some herbs and spices to the soup, such as thyme, rosemary, bay leaves, or black pepper.
  • Garnish with Fresh Herbs and Cheese: Before serving, garnish the soup with fresh herbs, such as parsley or chives, and a sprinkle of grated cheese, such as Parmesan or Gruyère.

Conclusion:

Persian-style onion soup is a delicious and comforting dish that is perfect for a cold winter day. With its caramelized onions, flavorful broth, and tender pieces of bread, this soup is sure to warm you up from the inside out. Whether you are a fan of Persian cuisine or simply looking for a new and exciting soup recipe, this Persian-style onion soup is definitely worth trying. So gather your ingredients, put on your apron, and let's get cooking!

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