Persian Lemon Chicken Soup…and Some Awesome Changes!

 
Some pretty cool things are about to be in the works soon. What should I write about first? This amazing Persian soup or what I’m excited about?…
 
OK…soup it is! I can’t help but allow food to mold me!
 
This Persian chicken soup is my mom’s sisters recipe. Simple ingredients and bright pronounced flavors. My mom has been raving about this soup forever but where my mom lives in Hawaii, you can’t find many, or if any Persian or Mediterranean ingredients.
 
So after a call to Aunt Andy, I ran to the Persian market in the next town over. Lemon Omani was on the list. What is this you ask? I didn’t know either! Basically dried lemons. They come in a package with barely any writing on it. Throw a few in a soup base and you have yourself an amazingly lemony-powerful soup!
 
 
 
I have to be honest, when Aunt Andy told me 1/4 c of turmeric..my jaw dropped! Have you ever cooked with turmeric? It’s a very distinct flavor not to mention an intense dye.
But she assured me that’s what it was….So….I measured just about that much turmeric and hesitantly poured it in my large soup pot.
 
What was created was something that was warm and welcoming. First a strong burst of lemon aroma from the dried lemons bathing in the soup stock. The soup was a deep yellow with rich chicken flavor and delicious bites of chickpeas and succulent chicken throughout. I served it with grilled pita with zaa’tar sprinkled on top and it was fantastic!
 
 
 
 
Method:
 
1) Begin to heat a large dutch oven or soup pot with olive oil and saute chopped onion and garlic for a few minutes until translucent.
 
 
 
 
 2) Next add pinch of saffron and stir for a minute. Add the water and stir in the turmeric powder. It will become a deep gorgeous yellow color.
 
 
 
3) Add chicken pieces, salt and pepper and dried lemon. Cover and bring to a boil and then down to a simmer for about 3 hours.
 
 
4) When chicken is done (you can tell if its falling apart), take chicken out and shred it using to forks. Then return to pot.
 
5) During the last half hour of cooking, add your 2 cans of chickpeas and continue to cook on a low simmer.
Discard the dried lemon when done.
 
 
 
Now onto the next item of business!
 
So as you know, I have been blogging for a few months now. Cooking, much longer, blogging, not as long. I taught myself all these little gadget thingamagigs and am lucky that I can handle turning on my laptop. Cooking is what I do. Computers…eh..not so much.
 
Sooo….I will be UPGRADING my blog! I am SO excited about this because I feel like this change could not have come at a better time. The amazing and so talented Kita from Pass the Sushi will be doing the work and she is AWESOME! Have you seen what she can whip up in the kitchen?!
 
I am doing this for both YOU all and I, to make the content I will be writing more easily accessible and visually attractive.
 
Some changes that will be happening:
  • A Print button for my recipes- I have been wanting that forever! I tried to figure it out myself, but honestly, who am I kidding? This will allow you guys to be able to print just the recipe instead of my entire blog post.
  • An eye-catching recipe page- I will have a new recipe page that will be indexed and easier to navigate what you are looking for! Looking for vegetarian? Sure, just click on that! Looking for Jewish cooking..click on Jewish cooking!
  • An easier commenting system- One of my favorite things to read everyday are the comments I read from you. Honestly, when I started this food blog, all I did was write recipes I made and people from all over the world are telling me they’re making them at home. It’s amazing. However, some of you have said you’ve had trouble commenting…well that’s going to get easier!
There is going to be a lot of behind the scenes stuff going on and maybe even some down time, but it will ALL be worth it!
 
Is there anything else that would make your experience here more fun? Anything you want to see on this blog?

In the meantime…find a Persian market and get Lemon Omani and make this soup!

Persian Lemon Chicken Soup…and Some Awesome Changes!

Ingredients

  • 1 chicken, cut up into peices and skin removed
  • 1/2 onion, chopped
  • 5-6 cups of water
  • 2-3 garlic cloves, chopped
  • 2 cans chickpeas
  • 5-6 Lemon Omani (Can find at Persian market or online)
  • Pinch of saffron
  • 1/4 cup turmeric

Instructions

  1. Begin to heat a large dutch oven or soup pot with olive oil and saute chopped onion and garlic for a few minutes until translucent.
  2. Next add pinch of saffron and stir for a minute. Add the water and stir in the turmeric powder. It will become a deep gorgeous yellow color.
  3. Add chicken pieces, salt and pepper and dried lemon. Cover and bring to a boil and then down to a simmer for about 3 hours.
  4. When chicken is done (you can tell if its falling apart), take chicken out and shred it using to forks. Then return to pot.
  5. During the last half hour of cooking, add your 2 cans of chickpeas and continue to cook on a low simmer.
  6. Discard the dried lemon when done.
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Enjoy!

Comments

    • SamanthaSamantha says

      Hi Amanda! Did you use the dried lemons? To be honest, that is an acquired taste, I suggest next time using less lemon and adding more water or stock to mellow it out.

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