Persian Date Nut Breakfast Noodles

May 16, 2021
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  • Prep time 5 minutes
  • Cook time 20 minutes
  • Serves 4 to 6
Author Notes

Fruit and nuts on noodles.
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.
Works as a breakfast, light lunch or dessert at dinner.
Use original dates, pistachio, tahini or change the fruit, nuts or seeds to your taste.

What You'll Need
  • 1 pound dry macaroni, spaghetti or vermicelli
  • 1 cup Medjool dates, pitted (or other fruit, like pomegranate seeds or prunes)
  • 1 cup pistachio nuts, raw shelled (or other nut, like walnuts)
  • 1 teaspoon Whole black cardamom seeds (or more to taste)
  • 1/2 cup tahini sauce (no herbs or garlic), or cashew butter
  • 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
  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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