Shorba Berenj | Persian Soup | Soup Recipes

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu provides a plant-based option while chicken thighs are more affordable.

broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and can be made easily at home.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are long-lasting and frozen herbs are often cheaper.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa offers more protein while bulgur is often less expensive.

Rinse rice under cold water until water runs clear.

Soak rice in water for 30 minutes, then drain.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Add chicken pieces and brown on all sides, about 5-7 minutes.

Sprinkle in turmeric, cinnamon, cardamom, and black pepper, stirring to coat the chicken.

Pour in broth and bring to a boil, then reduce heat to low.

Add soaked rice, carrots, potatoes, and peas to the pot.

Simmer for 20-25 minutes, or until rice and vegetables are tender.

Stir in lemon juice and chopped fresh herbs before serving.

Adjust seasoning with salt to taste.

Cooking Techniques

Spice Level: