Pistachio Soup

Sup-e pesteh

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Preparation info

  • Makes

    4

    servings
    • Difficulty

      Easy

    • Ready in

      1 hr 25

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

  • About

The word “pistachio” comes from the Persian word pesteh. One ancient nickname for the Persian people was “pistachio-eaters.” According to a Greek chronicler, when King Astyages of the Medes gazed from his throne over his army, which had been defeated by Cyrus the Great, he exclaimed, “Woe, how brave are these pistachio-eating Persians!”

Ingredients

Garnish

  • 1 tablespoon oil
  • cup (50 g) barberries, picked over

Method

  1. To make the garnish: Heat 1 tablespoon oil in a medium-sized skillet over low heat. Add the barberries and grape molasses, and sauté for 1 minute (be careful, barberries burn easily). Add the pistachios and sauté for 20 seconds. Remove from heat and set aside.
  2. To ma