Chilled, Wild Pistachio + Cucumber Soup

Pesteh Baneh-ye Birjandi

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Preparation info

  • Serves:

    4 to 6

    • Difficulty

      Easy

    • Ready in

      15 min

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

Birjand, in the hills by the desert, used to be a caravan town on the Silk Road. It has kept many of the traditions of Iran’s village cuisine, which also has much in common with bordering Afghan cuisine. This recipe, adapted from one by the Sepehri family, is traditionally made as a cold soup with the tiny fruit of the terebinth tree (Pistacia terebinthus), also known as wild pistachios/pesteh baneh. Young, green wild pistachios have a thin skin and make an excellent pickle. W

Ingredients

Method