Name: Kermani Pistachio Soup with Pomegranate Seeds
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: Servings: 4
Cuisine: Iranian
Ingredients: ½ teaspoon fresh ginger, peeled and grated; 1 Thai bird chili, chopped, or ¼ teaspoon cayenne; 1 cup Seville orange juice or ¾ cup fresh orange juice mixed with ¼ tablespoon fresh lime juice, or 1½ tablespoons sherry vinegar; 1 teaspoon coriander seeds; ½ teaspoon fenugreek seeds; 6 cups vegetable stock or water; 2 tablespoons vegetable oil, butter or ghee; 2 tablespoons cumin seeds; 1 tablespoon angelica powder; 1 cup unsalted pistachios, shelled; 1 teaspoon freshly ground black pepper; 1 cup fresh pomegranate seeds (2 pomegranates)*; 2 leeks (white and green parts), chopped; 1 teaspoon salt; 1 cup rice flour; 2 cloves garlic, peeled and chopped; ½ cup shelled pistachios; 1 tablespoon vegetable oil; 1 teaspoon sugar; ¼ teaspoon turmeric; 1 small onion, thinly sliced

Preparation info

Servings:
4

Difficulty
Easy
Ready in
1 hr 5

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

The tastiest and meatiest pistachios in the world come from the Kerman region of central Iran. Although Kerman was not, strictly speaking, on the Silk Road, it was very much on the Spice Route that formed a network of tributaries with the Silk Road. This is one of many Kermani recipes that incorporates pistachios.

Ingredients

Garnish

1 tablespoon vegetable oil
½ cup shelled pistachios
1

Asia
Iran
Soup
Southeast Asia

Method

To prepare the garnish, heat 1 tablespoon oil in a heavy-base, medium-sized pot over medium heat. Add pistachios, sugar, and stir-fry for 20 seconds. Transfer the mixture from the pot to a small bowl. Add the pomegranate seeds and angelica, and set aside.
Grind the

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Ingredients

Garnish

Method

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