Soup-e Reshteh Majlesi (سوپ رشته مجلسی) — Persian Celebration Noodle Soup

• 30 gUnsalted butter (or olive oil; for sautéing)
• 200 gYellow onion (finely diced)
• 200 gCarrots (cut into 6 mm dice)
• 250 gPotatoes (peeled, cut into 1 cm dice)
• 120 gFrozen peas (do not thaw)
• 120 gCorn kernels (canned or frozen; drained if canned)
• 250 gTomatoes (grated or finely chopped)
• 30 gTomato paste (about 2 tbsp)
• 1500 mlChicken broth (low-sodium preferred)
• 250 mlWater (as needed for simmering and adjusting thickness)
• 20 gFresh parsley (finely chopped)
• 10 gFresh dill (finely chopped)
• 1 tspGround black pepper
• 1.5 tspFine sea salt (plus more to taste, depending on broth salinity)
• 120 gSoup noodles (thin broken vermicelli or short soup noodles)
• 45 mlFresh lemon juice (about 3 tbsp, plus wedges for serving)

Instructions

1. 1

   In a heavy pot over medium heat, melt the butter (or warm olive oil). Add the diced onion and cook for 8–10 minutes, stirring often, until soft and lightly golden. This builds sweetness and helps the soup taste “majlesi” and rounded rather than sharp.

2. 2

   Add carrots and cook 4 minutes, then stir in the tomato paste. Cook the paste for 2 minutes, stirring constantly, until it darkens slightly and smells roasted. Add the grated tomatoes and simmer 6–8 minutes until the mixture thickens and the raw tomato aroma fades.

3. 3

   Pour in the chicken broth and 250 ml water. Bring to a gentle boil over medium-high heat, then reduce to a steady simmer. Add potatoes, black pepper, and salt (start with the listed amount). Simmer partially covered for 15 minutes, stirring once or twice.

4. 4

   Add peas and corn kernels, then simmer 8–10 minutes until the potatoes are tender but not falling apart. Stir in the chopped parsley and dill and cook 3 minutes to perfume the broth without dulling the herbs. If the soup seems too thick, add 60–120 ml water.

5. 5

   Increase heat to bring the soup back to a gentle boil. Add the soup noodles, stirring as you sprinkle them in to prevent clumping. Cook 6–8 minutes (or per package) until the noodles are tender. Stir every 1–2 minutes; noodles thicken the soup quickly.

6. 6

   Turn off the heat and rest the soup 5 minutes to let flavors settle. Stir in fresh lemon juice, then taste and adjust salt and pepper. Serve hot with extra lemon wedges; for formal gatherings, keep it gently warm and add a splash of water if it thickens.