Pistachio Soup (Persian)

Name: Pistachio Soup (Persian)
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4 servings
Cuisine: Persian Plateau & Isfahan
Ingredients: 1 cup pistachios; 1 tbsp olive oil; 1 shallot; 1 leek; 1 garlic clove; 3 tbsp rice flour; 6 cup chicken broth; 1 tsp salt; 0.25 tsp pepper; 0.25 cup orange juice; 2 tbsp lime juice; 2 tbsp pistachios

A soup of pistachios, leek and orange juice, seasoned with clove and simmered on the stove. Finish with pistachios and lime zest.

1 hr · Serves 4 · Easy

Method

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Time: Prep 10 min · Cook 50 min · 60 min total
Difficulty: easy

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.
45 min
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.