Persian Noodles are a perfect representation of the glorious flavors of the Silk Road, from Chinese noodles to Middle Eastern spices, this recipe is a delightful treat.
Author: Epicurus.com Kitchens
Recipe type: Soups and Stews
Cuisine: Middle Eastern
Serves: 4 servings
- 1 large eggplant, thickly sliced
- salt and pepper
- 1 pint (600 ml) chicken stock
- 4 ounces (100 g) noodles
- 4 zucchinis, sliced
- 1 teaspoon ground mace
- Place the eggplant slices in a colander set over a plate, sprinkle with the salt and set aside to drain for 30 minutes.
- Rinse the eggplant in cold water, drain and pat dry with absorbent kitchen paper, then chop into bite-sized pieces.
- Place the stock in a large saucepan and bring to the boil. Add the noodles and cook for 5 minutes, then add the eggplant, zucchinis, mace and pepper to taste.
- Reduce the heat and cook for a further 10 to 15 minutes, or until the noodles and vegetables are tender. Adjust the seasoning to taste, drain and pile into a heated serving dish and serve.
Mace comes from the nutmeg: it is, in fact, the net-like covering on the nutmeg. It is used either whole or ground to a fine powder.
Serving size: each serving Calories: 120