Persian Style Onion Soup
Warm and inviting, Persian Style Onion Soup is a fragrant twist on the classic, infused with the rich flavors of Middle Eastern spices. This soul-soothing recipe starts with deeply caramelized yellow onions, complemented by the golden hue of turmeric, a pinch of cinnamon for warmth, and the luxurious aroma of saffron dissolved into the broth. Dried split yellow peas add a hearty, velvety texture, while a splash of fresh lemon juice brightens the final dish. Simmered with chicken or vegetable stock, this soup is an irresistible balance of earthy, zesty, and aromatic flavors. Perfectly paired with crusty bread or flatbread, it’s the ultimate comforting yet exotic meal for cool evenings. Explore the essence of Persian cuisine with every sip! Keywords: Persian onion soup, Middle Eastern spices, saffron soup, comforting soup, easy onion soup.
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Recipe Information
Ingredients
- 4 large yellow onions
- 3 tablespoons olive oil
- 2 tablespoons butter
- 3 medium garlic cloves
- 1 teaspoon ground turmeric
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons saffron threads
- 2 tablespoons hot water
- 6 cups chicken or vegetable stock
- 0.5 cups dried split yellow peas
- 2 tablespoons fresh parsley
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 loaf flatbread or crusty bread (optional, for serving)
Instructions
Peel and thinly slice the yellow onions.
In a large pot, heat the olive oil and butter over medium heat until melted.
Add the sliced onions to the pot and cook, stirring occasionally, for 20-25 minutes or until deeply caramelized and golden brown.
While the onions are caramelizing, finely mince the garlic. Dissolve the saffron threads in 2 tablespoons of hot water and set aside.
Once the onions are caramelized, add the minced garlic, turmeric, and cinnamon to the pot. Stir and cook for an additional 2-3 minutes until fragrant.
Pour in the chicken or vegetable stock and stir to combine. Bring the mixture to a gentle simmer.
Rinse the dried split yellow peas in cold water and add them to the pot. Simmer for 15-20 minutes or until they are tender but not mushy.
Stir in the saffron water, salt, and black pepper. Let the soup simmer for an additional 5 minutes to allow the flavors to meld.
Just before serving, mix in the lemon juice to brighten the flavors. Taste and adjust seasoning if needed.
Serve hot, garnished with fresh parsley and accompanied by flatbread or crusty bread, if desired.
Nutrition Facts
Calories |
568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 2226 mg | 97% | |
| Total Carbohydrate | 83.0 g | 30% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 12.1 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 96 mg | 7% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 706 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
