Pistachio Soup

Name: Pistachio Soup (Sup-e pesteh)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Servings: 6
Cuisine: Iranian
Ingredients: 1 Thai bird chili, chopped, or ¼ teaspoon cayenne pepper; 2 leeks (white and green parts), chopped; 1 small onion, thinly sliced; 1 cup rice flour; 2 cloves garlic, peeled and chopped; ¼ teaspoon turmeric; 1 teaspoon salt; ½ teaspoon fresh ginger, grated; 1 teaspoon coriander seeds; 1 cup Seville orange juice, or ¾ cup fresh orange juice mixed with ¼ cup fresh lime juice, or ¾ cup verjuice; 1 teaspoon freshly ground black pepper; 1 tablespoon vegetable oil; 1 cup shelled pistachios; ½ cup barberries, rinsed; 1 teaspoon grape molasses; 1 tablespoon vegetable oil, butter or ghee; 2 tablespoons cumin seeds; 1 cup unsalted pistachios, shelled; 6 to 8 cups chicken broth or water

Sup-e pesteh

Preparation info

Servings:
6

Difficulty
Medium
Ready in
45 min

Appears in

From Persia to Napa

By Najmieh Batmanglij

Published 2015

About

Ingredients

Garnish

1 tablespoon vegetable oil
1 cup shelled pistachios
½

Asia
Iran
Stew
Soup

Method

To prepare the garnish, heat 1 tablespoon oil in a heavy-base, medium-sized pot over medium heat. Add ½ cup shelled whole pistachios, ½