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Pistachio Soup (Persian)

1 cup pistachios, shelled
1 -2 tablespoon olive oil
1 shallot, diced finely
1 leek, chopped finely
1 garlic clove, minced
3 tablespoons rice flour
6 cups chicken broth or 6 cups stock
1 teaspoon salt
1/4 teaspoon pepper or 1/4 teaspoon white pepper
1/4 cup orange juice
2 tablespoons lime juice or 2 tablespoons lemon juice
2 tablespoons pistachios, slivered (garnish)
1 Soak and rinse the pistachios a couple times, if salted. Finely grind the pistachios in a food processor.
2 In a heavy saucepan, heat the olive oil. Add the shallot, leek and the garlic. Saute until translucent. Add the rice flour, stirring constantly. Add the chicken broth and bring to a boil.
3 Add the ground pistachios, salt, and pepper. Reduce heat. Cover and simmer for 45 minutes, stirring occasionally.
4 Add the orange and lime/lemon juices, stir. Taste and adjust seasonings if needed. Garnish with pistachios and lime zest (optional) Can be served hot or cold.

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