Soup-e Gojeh Farangi (سوپ گوجه‌فرنگی با رشته)

• 30 mlExtra virgin olive oil (about 2 tbsp)
• 220 gYellow onion (1 large, finely diced)
• 12 gGarlic (3 cloves, finely grated)
• 30 gTomato paste (2 tbsp, for deeper color)
• 900 gRoma tomatoes (about 8–9 medium; grated on a box grater or blended smooth)
• 1200 mlChicken broth (low-sodium preferred)
• 300 mlWater (to adjust consistency)
• 7 gSea salt (1 1/4 tsp, plus more to taste)
• 1.5 gBlack pepper (1/2 tsp, freshly ground)
• 1 gGround turmeric (1/2 tsp)
• 2 gDried mint (1 tsp)
• 120 gReshteh (Persian soup noodles) (broken into 5–7 cm pieces)
• 15 mlFresh lemon juice (1 tbsp, optional for extra brightness)
• 20 gFresh parsley (finely chopped, for serving)

Instructions

1. 1

   Prep the tomatoes and aromatics: grate or blend the Roma tomatoes until smooth (keep all juices). Dice the onion finely and grate the garlic. Break reshteh into 5–7 cm pieces so it cooks evenly. Let the chicken broth come close to room temperature for faster simmering while you start the base.

2. 2

   Build the savory foundation: heat 30 ml olive oil in a heavy pot over medium heat (about 165–175°C surface heat). Add onion and cook 10–12 minutes, stirring every minute, until soft and lightly golden. Add garlic and turmeric; cook 45–60 seconds until fragrant, without browning the garlic.

3. 3

   Toast the tomato paste for depth: stir in tomato paste and cook 2–3 minutes over medium heat, scraping the pot, until it darkens slightly and smells sweet. This step removes raw paste flavor and creates a richer red color, which is typical in many Iranian home soups and stews.

4. 4

   Simmer the tomato broth: add grated/blended tomatoes, chicken broth, and 300 ml water. Increase heat to bring to a gentle boil, then reduce to low to maintain a steady simmer. Cook uncovered for 20 minutes, stirring occasionally, until the soup tastes less raw and slightly thickened.

5. 5

   Season and cook the reshteh: stir in sea salt and black pepper. Add reshteh gradually while stirring so strands don’t clump. Simmer 10–12 minutes on low, stirring every 2 minutes, until noodles are tender but not mushy. If it gets too thick, add 60–120 ml hot water.

6. 6

   Finish and rest for the right texture: turn off heat. Stir in dried mint and (optional) lemon juice. Cover and rest 10 minutes; reshteh continues to absorb liquid and the flavors round out. Taste and adjust salt/pepper. Serve hot topped with chopped parsley for freshness and color.