For years, I drove my parents absolutely crazy asking for this one specific soup.

Quick answer

What wine goes with Lagman? I pour Hajdu Grenache (OU, kosher for Passover) with my Kosher Lagman. This full-bodied California red brings sweet pepper and clove that dance with the star anise and jalapeño in the broth.

Growing up, my ultimate favorite dish was this thick noodle stew from Tashkent. I've spent years trying to chase down that exact flavor: that specific, comforting magic from my childhood. And honestly? I think I finally mastered it. I might have even perfected it.

This is my Kosher Lagman, and it's a pure bowl of Tashkent nostalgia.

But I'm not just a nostalgic cook; I'm a wine guy. And a rich, heavily spiced stew like this needs a wine that can stand its ground.

Anne pouring Hajdu Grenache into a large wine glass over a blue-and-white bowl of lagman topped with parsley
First pour, right over the bowl.

If we're talking tasting notes, this California red is an absolute stunner. Right away, the nose hits you with wild strawberry and dark maraschino cherry, a streak of black licorice, and just a hint of wild rose.

Take a sip and it's full-bodied, packed with ripe red fruit, sweet pepper, and warm spices like clove and nutmeg. There's a savory, slightly leathery vibe in the middle. The tannins (that drying grip on your gums) are firm, yet silky and almost sweet. The finish is long and warming, with just a subtle whisper of cocoa.

Why does that matter? Because those sweet peppery notes and cloves dance beautifully with the star anise and jalapeño in the broth. It's pure magic.

What Wine Goes with Lagman?

The pairing

Kosher Lagman&Hajdu Grenache

Sweet pepper and clove in the glass meet the star anise and jalapeño in the broth.

Bottle of Hajdu Grenache with its grey, engraved-style illustrated label, held in Anne's hand

Tasting notes

Grenache · California

  • Kosher OU
  • Passover Kosher for Passover
Nose
Wild strawberry and dark maraschino cherry up front, a little wild rose, then a streak of black licorice
Palate
Big and ripe with red fruit, then sweet pepper, clove and nutmeg, and something savory, almost leathery, in the middle. The tannins have real grip but stay silky, with a touch of sweetness
Finish
Long and warming, ending on a whisper of cocoa
Pairs with
Rich, heavily spiced stews like lagman, where the pepper and clove can stand their ground
  • Tanninthat drying grip on your gumsFirm
  • Alcoholwarmth in the throatWarm
  • Bodyweight on the tongueFull
  • Finishhow long the flavor lingersLong

Verdict An absolute stunner, and pure magic with this stew

Watch the reel

Anne smiling behind a blue-and-white Uzbek-style bowl of lagman topped with parsley, a bottle of Hajdu Grenache beside her

Watch the full reel on Instagram @oyveyrose.

In the kitchen

Close-up of lagman: chicken, carrots, red pepper and potatoes in a red tomato broth, topped with fresh parsley

How to Make Kosher Lagman (Tashkent Noodle Stew)

  • Simmer 1 hr
  • Meat

Ingredients

  • Chicken pargiot (boneless chicken thighs), cubed
  • Salt and pepper
  • Onions
  • Carrots
  • Bell peppers
  • Radishes
  • Potatoes
  • 1 jalapeño
  • Warm spices
  • 1 star anise
  • Thick tomato sauce
  • Fresh greens, like cilantro
  • Water
  • Thick udon or brown rice noodles
  • A splash of white vinegar
  • Fresh parsley

Method

  1. Season the chicken. Cube the chicken pargiot and salt and pepper it generously.
  2. Sear. Sear the chicken in a screaming hot pot until golden.
  3. Add the veggies. Chop the onions, carrots, bell peppers, radishes, potatoes and jalapeño, and toss them in with the chicken.
  4. Spice it. Add your warm spices, plus the secret weapon: one star anise.
  5. Simmer. Pour in the tomato sauce, fresh greens and water. You want this stew rich and thick. Cover and simmer for 1 hour.
  6. Cook the noodles. While the stew simmers, boil the thick udon or brown rice noodles.
  7. Build the bowl. Put the noodles at the bottom of a wide bowl and ladle the stew right over the top.
  8. Finish. Wake the whole thing up with a splash of white vinegar and fresh parsley.
Cubed chicken thighs browning with golden spices and whole star anise in a red enameled Dutch oven
Diced carrots, radish and onion tipped from a steel bowl into the pot over the browned chicken
Thick tomato sauce pouring from a can over the chicken and vegetables in the red Dutch oven
A bowl of thick white noodles held beside the pot as a ladle lifts out chunky stew
Sear, chop, pour, simmer, then build the bowl.

More from my childhood kitchen: easy kosher meat samsa, another taste of Tashkent, and my Babushka's Golubchiki (stuffed cabbage) with a juicy Barbera.

Enjoy a piece of my childhood. Pour a glass... and L'Chaim!