Name: Ziba Restaurant ® مطعم زيباs Soup -E -Morgh Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Persian
Ingredients: 1 kg bone-in chicken (thighs or whole small chicken); 2.5 l water; 1 each yellow onion, peeled and halved; 3 each garlic cloves, smashed; 2 each bay leaves; 8 each whole black peppercorns; 2 tsp salt; 2 cups carrots, peeled and diced; 1 cup celery stalks, diced; 1 cup leek (white + light green), thinly sliced, rinsed; 1 each potato, medium, peeled and small dice; 0.5 cup yellow split peas (or chickpeas*), rinsed; 0.5 cup fresh parsley, chopped; 0.25 cup fresh cilantro, chopped (optional); 0.25 cup dill, chopped; 2 each lemons, juiced; 1 tsp turmeric; 0.5 tsp ground cumin; 0.5 tsp black pepper, ground; 1 tbs olive oil or butter; 0.25 cup scallions, thinly sliced; 1 tsp dried mint (optional); 0 to taste salt, to taste

Method

Soup Base

Prepare and simmer chicken

Place the chicken, halved onion, smashed garlic, bay leaves, peppercorns and 2.5 liters of cold water in a large pot. Bring to a gentle boil over medium-high heat, skimming any foam that rises to the surface. Reduce to low, cover partially, and simmer gently for 30–35 minutes until the chicken is cooked through and tender.

Strain broth and reserve chicken

Carefully remove the chicken pieces and set aside to cool. Strain the broth through a fine-mesh sieve into a clean pot or bowl to remove solids, then return the clear broth to the pot. Taste and add 2 tsp salt (adjust later). Reserve cooking onion and garlic if you wish to chop and add back for extra flavor.

Vegetables & Legumes

Prepare legumes

If using yellow split peas, rinse and add them to the strained broth. Bring to a simmer and cook for 10 minutes before adding the sturdier vegetables (split peas soften faster than whole chickpeas). If using canned chickpeas instead, add later with the vegetables (see next step).

Add vegetables

Add diced carrots, celery, leek, and potato to the simmering broth with the legumes. Continue to simmer gently for 15–20 minutes until the vegetables and peas are tender but not falling apart. Stir occasionally and skim any foam.

Herbs & Flavorings

Shred chicken and season

While vegetables cook, remove skin and bones from the cooled chicken and shred the meat into bite-sized pieces. Discard bones (or reserve for stock). Add shredded chicken to the pot about 5 minutes before vegetables finish to warm through.

Build Persian flavors

In a small bowl, combine turmeric, cumin and ground black pepper with a tablespoon of warm broth to make a paste. Stir the spice paste into the soup. Add chopped parsley, cilantro (if using) and dill. Squeeze in the juice of 1 lemon, taste and adjust with remaining lemon juice and salt as needed.

Finishing & Garnish

Finish and serve

Heat olive oil or butter in a small skillet over medium heat; briefly warm the dried mint in the oil for 15–30 seconds to bloom its aroma (optional). Stir oil and mint into the soup. Ladle soup into bowls, top with sliced scallions and a sprinkle of fresh herbs. Serve with lemon wedges to pass at the table.

Adjustments: Taste and add additional salt, pepper, or lemon juice to achieve a bright, balanced Persian-style chicken soup. Serve hot with flatbread or rice if desired.

Soup -e -morgh Recipe