Persian pilgrim’s soup
- April 2015
- Serves 4
- Hands-on time 20 minutes, simmering time 1 hour 35 minutes
This vegetarian soup recipe is a traditional Persian dish, hearty enough to be served as a main.
- Vegetarian recipes
- 7.7g (1g saturated)
- 14.5g protein
- 37.5g (5.8g sugars)
To make crispy onions, thinly slice 1 onion and pat dry. Toss the sliced onion in 1 tbsp plain flour to coat (best done in a freezer bag). Heat 1cm vegetable oil in a shallow frying pan over a high heat. Fry the onions for 3-4 minutes or until they turn deep golden, then remove with a slotted spoon and drain on kitchen paper.
Make the base for this soup up to 3 days in advance, without the spinach, herbs and noodles. Reheat the soup base, chop and add the spinach and herbs, then add the noodles. Cook for 15 minutes more until tender.
Moong dal are small, skinned and split mung beans, available from Indian grocers and some spice shops. If you can’t find them, use red lentils or yellow split peas. Reshteh are Persian wheatflour noodles and are available from Persepolis (foratasteofpersia.co.uk).
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