Pistachio, Saffron + Sour Orange Soup

Sup-e Pesteh-ye Kermani ba Za’ferun-o Narenj

Preparation info

  • Serves:

    4

    • Difficulty

      Easy

    • Ready in

      1 hr 25

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

I adapted this recipe from a traditional pistachio soup made by the Amin family in Rafsanjan. The cover photo for this book shows the soup.

Ingredients

soup

  • 1 cup/120 g raw pistachio kernels
  • 2 tablespoons oil or

Method

  1. For the soup: Pick over the shelled pistachios to be sure there are no broken shells or other particles in them, then grind in a food processor or spice spice grinder until very smooth. Set aside.
  2. Heat the oil in a medium-sized enamled cast-iron pot over medium heat. Add the onion, leek and garlic, and sauté for 5 minutes. Add the salt, pepper, turmeric, cu