Persian Date Nut Breakfast Noodles

May 16, 2021
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Author Notes

I made this as a fun solo breakfast instead of cereal with fruit, then scaled it up. May also be served as afternoon snack or dessert after dinner.
Make as written or change up the fruit, nuts and liquid flavors. For example, use pomegranate seeds instead of the dates, and orange water instead of pomegranate molasses. Or, cashew butter instead of tahini sauce. Inspired by a combination of Persian breakfast spaghetti dish, whole black cardamom seeds in the Cardamom Cake recipe (May 2021) from Niloufer Ichaporia King and what I had in the pantry. —Nancy

  • Prep time 5 minutes
  • Cook time 20 minutes
  • Serves 4 to 6
  • 1 pound dry macaroni, spaghetti or vermicelli
  • 1 cup Medjool dates, pitted
  • 1 cup pistachio nuts, raw shelled
  • 1 teaspoon Whole black cardamom seeds (or more to taste)
  • 1/2 cup tahini sauce (no herbs or garlic)
  • 1 teaspoon Fresh ginger, grated or 1/2 tsp ground
  • 2 splashes pomegranate molasses, rosewater or orange water. Or more to taste
  • water for boiling the pasta
  • salt for pasta water
In This Recipe
  1. Set water to boil with salt. Add pasta to boiling water and cook according to package directions. When done, remove from pot with strainer or tongs to serving platter.
  2. While pasta is cooking, set out other ingredients. Pit the dates, if needed, and chop them to taste. Top cooked noodles with spices, fruit, nuts and syrup.
  3. Serve hot or at room temperature as garnished, for pretty visual display, then toss all together and spoon out.
  4. Keeps 3 to 4 days covered in the refrigerator.

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