Iranian Lentil Soup with Saffron and Dried Apricots

Name: Iranian Lentil Soup with Saffron and Dried Apricots
Prep time: 20 min
Cook time: 59 min
Total time: 1 h 19 min
Yield: 6 servings
Cuisine: Persian
Ingredients: ½ tsp (½ g) saffron threads, ground to a powder with a pinch of sugar or salt from the recipe; 3 tbsp (45 ml) hot water, very hot, not boiling; 3 tbsp (45 ml) extra-virgin olive oil; 2 medium (300 g) yellow onions, peeled and finely diced (about ¼-inch / 6 mm); 1 large (150 g) large carrot, peeled and cut into ¼-inch (6 mm) dice; 4 cloves (12 g) garlic cloves, minced; 1 tsp (3 g) ground turmeric; 1 tsp (2 g) ground cumin; ½ tsp (1 g) ground cinnamon; 2 tbsp (32 g) tomato paste; 1½ cups (300 g) green or brown lentils, rinsed and drained; 6 cups (1420 ml) vegetable broth; 2 cups (480 ml) water; 1 cup (150 g) dried apricots, cut into ½-inch (1 cm) pieces; 1 tsp (6 g) kosher salt, plus more to taste; black pepper, freshly ground, to taste; ½ cup (20 g) fresh flat-leaf parsley, leaves and tender stems, finely chopped, lightly packed; ¼ cup (10 g) fresh cilantro, finely chopped, lightly packed; 2 tbsp (6 g) fresh dill, finely chopped; 2 tbsp (30 ml) lemon juice, freshly squeezed (from about 1 lemon); ½ cup (120 g) plain whole-milk yogurt, cold, for dolloping (optional)

From the MyKitchenBank Kitchen

A fragrant, golden Persian-style lentil soup: green lentils simmered with turmeric, saffron and sweet dried apricots, partly blended for body, then brightened with fresh herbs and lemon.

Prep: 20 min
Cook: 59 min
Wait: 5 min
Total: 1 hr 24 min
Makes: About 2 quarts (1.9 L), 6 generous bowls

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Ingredients

6 servings

For the saffron
½ tsp (0.5 g) saffron threads, ground to a powder with a pinch of sugar or salt from the recipe
3 tbsp (45 ml) hot water, very hot, not boiling
For the soup
3 tbsp (45 ml) extra-virgin olive oil
2 medium (300 g) yellow onions, peeled and finely diced (about ¼-inch / 6 mm)
1 large (150 g) large carrot, peeled and cut into ¼-inch (6 mm) dice
4 cloves (12 g) garlic cloves, minced
1 tsp (3 g) ground turmeric
1 tsp (2 g) ground cumin
½ tsp (1 g) ground cinnamon
2 tbsp (32 g) tomato paste
1½ cups (300 g) green or brown lentils, rinsed and drained
6 cups (1420 ml) vegetable broth
2 cups (480 ml) water
1 cup (150 g) dried apricots, cut into ½-inch (1 cm) pieces
1 tsp (6 g) kosher salt, plus more to taste
black pepper, freshly ground, to taste
To finish
½ cup (20 g) fresh flat-leaf parsley, leaves and tender stems, finely chopped, lightly packed
¼ cup (10 g) fresh cilantro, finely chopped, lightly packed
2 tbsp (6 g) fresh dill, finely chopped
2 tbsp (30 ml) lemon juice, freshly squeezed (from about 1 lemon)
To serve
½ cup (120 g) plain whole-milk yogurt, cold, for dolloping (optional)

Equipment (6)

4- to 5-quart (3.8–4.7 L) heavy pot or Dutch oven with lid
Mortar and pestle or small bowl and the back of a spoon
Fine-mesh strainer
Immersion blender, or a standard blender
Chef's knife and cutting board
Wooden spoon and ladle

Steps

Before you start

Use green or brown lentils, which hold their shape. Red lentils will collapse and change the texture and timing.
Saffron needs about 10 minutes to steep, so start with step 1 and chop while it blooms.
Rinse the lentils in a fine-mesh strainer and pick out any small stones or debris.
Your broth may be salted already. Start with the salt amount given and adjust at the end.

1
Bloom the saffron
- Put the saffron threads and a pinch of the kosher salt in a mortar (or small bowl) and grind to a fine powder with the pestle or the back of a spoon.
- Stir in the 3 tablespoons (45 ml) hot water and set aside to steep while you prep the vegetables.
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Ready when: The liquid turns deep orange-gold and smells floral.
Tip: Hot but not boiling water extracts color and aroma without dulling the saffron.
2
Prep the ingredients
- Dice the onions and carrot, mince the garlic, and cut the apricots into ½-inch (1 cm) pieces.
- Rinse the lentils in a fine-mesh strainer under cold water and drain well.
- Chop the parsley, cilantro and dill together and keep them covered in the fridge until the end.
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Tip: Keep the apricot pieces fairly large so they stay distinct and do not dissolve into the soup.
3
Soften the onions
- Heat the olive oil in a 4- to 5-quart (3.8–4.7 L) pot over medium heat until it shimmers.
- Add the onions and a pinch of salt and cook, stirring every minute or so, for about 10 minutes.
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Ready when: The onions are soft, translucent and pale golden at the edges, with no dark browning.
Tip: If the onions start to brown too fast, lower the heat to medium-low. Deep browning would make the soup taste heavy rather than bright.
4
Toast spices and aromatics
- Add the carrot, garlic, turmeric, cumin, cinnamon and tomato paste.
- Stir constantly for 2 to 3 minutes so the paste and spices coat the vegetables and darken slightly.
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Ready when: The mixture smells fragrant and the tomato paste turns brick red and sticks lightly to the pot bottom.
Tip: If the garlic or spices stick and darken quickly, splash in 2 tablespoons of the water to loosen them.
5
Add lentils and liquid
- Stir in the rinsed lentils, then pour in the broth and water.
- Add the remaining salt (about ¾ teaspoon) and several grinds of pepper.
- Scrape the bottom of the pot, then bring to a boil over high heat.
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Ready when: The surface is bubbling steadily across the whole pot.
Tip: Skim off any gray foam that rises to the top with a spoon for a cleaner flavor.
6
Simmer the lentils
- Reduce the heat to medium-low so the soup bubbles gently.
- Partly cover the pot, leaving a gap, and simmer for 25 minutes, stirring once or twice.
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Ready when: The lentils are almost tender: they mash easily between your fingers but still have a slight bite in the center.
Tip: Do not add lemon juice or other acid yet, since it keeps lentils from softening.
7
Simmer with apricots and saffron
- Stir in the apricot pieces and the saffron with all its soaking liquid.
- Continue simmering, partly covered, for 10 minutes more.
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Ready when: Lentils are fully tender and creamy inside, and the apricots are plump and soft.
Tip: If the soup is thicker than you like, stir in ½ cup (120 ml) hot water.
8
Partly blend
- Remove the pot from the heat.
- Insert an immersion blender and pulse 5 to 6 times, about 10 seconds total, to thicken the soup while leaving most lentils and apricot pieces whole.
- Alternatively, ladle 2 cups (about 480 ml) into a blender, blend until smooth, and stir back in.
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Ready when: The soup looks creamy and thick but still clearly textured, and a spoon leaves a trail.
Tip: If using a standard blender, vent the lid and cover with a towel to avoid hot splatter.
9
Finish with herbs and lemon
- Return the pot to low heat.
- Stir in the chopped parsley, cilantro, dill and lemon juice and simmer for 2 to 3 minutes.
- Taste and add more salt, pepper or lemon juice as needed.
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Ready when: The herbs are bright green and fragrant, and the soup tastes savory with a gentle sweet-tart lift.
Tip: Season only now: lentils and apricots mute salt while cooking, and the final balance shows after the lemon goes in.
10
Rest and serve
- Take the pot off the heat, cover, and let it rest for 5 minutes so the soup thickens slightly.
- Ladle into warm bowls and top each with a spoonful of yogurt, if using, and a small drizzle of olive oil if you like.
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Ready when: The soup is thick and spoonable, not watery.
Tip: The soup thickens a lot as it cools, so thin leftovers with a splash of water when reheating.

Good to know

Tips

Add the lemon juice only at the end, since acid keeps lentils from softening during cooking.
Cut the apricots into large pieces so they stay plump and give sweet bursts against the earthy lentils.
Blend only part of the soup to get a creamy base while keeping texture.
Check lentils after 20 minutes of simmering, as older lentils can take 10 minutes longer and may need extra water.

Make ahead

"Make the soup through step 8 up to 3 days ahead and refrigerate. Reheat gently, then add the herbs and lemon juice just before serving for the freshest flavor."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: cool completely and store in an airtight container for up to 4 days. Freezer: up to 3 months (freeze without yogurt). Reheat in a saucepan over medium-low heat, stirring often, adding a splash of water or broth to loosen, until steaming hot."

Substitutions

dried apricots → dried prunes or golden raisins. Use the same weight. Prunes give a deeper, tangier flavor; raisins are sweeter and softer.
saffron threads → an extra ¼ teaspoon turmeric plus 1 tablespoon extra lemon juice. Gives color and brightness, but you will lose saffron's floral aroma.
vegetable broth → water plus 1 additional teaspoon kosher salt. Produces a lighter flavor. Taste and adjust the seasoning at the end.
plain whole-milk yogurt → unsweetened coconut yogurt or omit. Keeps the soup fully vegan.