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Pistachio soup

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

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

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

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