Pistachio soup

Name: Pistachio soup
Yield: Serves 4
Cuisine: Iranian
Ingredients: 200 g shelled unsalted pistachios; ¼ tsp saffron threads; 1 leek, finely chopped (150 g in total); 25 g ginger, peeled and finely chopped; 4 shallots, peeled and finely chopped (100 g in total); 30 g unsalted butter; 1 tbsp lemon juice; 80 ml freshly squeezed orange juice; 700 ml chicken stock; 2 tsp ground cumin; salt and black pepper; salt and black pepper; soured cream, to serve

Preparation info

Serves
4

Difficulty
Easy

Appears in

Jerusalem

By Yotam Ottolenghi and Sami Tamimi

Published 2012

About

Don’t be too quick to judge. This soup, traditional of the Iranian Jewish community, only reveals its true glory at the very last stage, when fresh orange juice is stirred through it. Serve small portions; it’s quite rich. If you don’t want to skin the pistachios, don’t, it will only affect the colour.

Ingredients

¼ tsp saffron threads
200 g shelled unsalted pistachios
30

Asia
Iran
Soup
Gluten-free
Jewish

Method

Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Pour 2 tablespoons of boiling water over the saffron threads in a small cup and leave to infuse for 30 minutes.

To remove the pistach