Persian Noodles

persian noodles

Persian Noodles

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Servings: 4
Calories: 212
Prep Time 10 minutes
Cook Time 20 minutes


  • 1 large aubergine thickly sliced
  • salt and pepper
  • 1 pint chicken stock
  • 4 oz noodles
  • 4 courgettes sliced
  • 1 teaspoon ground mace


  • Place the aubergine slices in a colander set over a plate, sprinkle with the salt and set aside to drain for 30 minutes.
  • Rinse the aubergine 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 aubergine, courgettes, mace and pepper to taste.
  • Reduce the heat and cook for a further 10-15 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.
Calories: 212 kcal
Carbohydrates: 38 g
Protein: 10 g
Fat: 3g
Saturated Fat: 1 g
Cholesterol: 4 mg
Sodium: 189 mg
Potassium: 964 mg
Fiber: 6 g
Sugar: 12 g
Vitamin A: 426 IU
Vitamin C: 38 mg
Calcium: 52 mg
Iron: 2 mg
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