This Soup-e-Pesteh – Persian Pistachio Soup سوپ پسته is super easy to make and is loaded with healthy fats and proteins. It’s perfect for nourishing your body and giving your soul a little comfort. With its creamy texture and nutty flavor, this soup really stands out. It’s a fantastic starter for your Christmas or New Year’s Eve dinner and works great as a late-night dish for your New Year’s buffet. So if you’re looking to add something festive and healthy to your holiday spread, this pistachio soup is just the thing!

ORIENTAL CHRISTMAS STARTER

My pistachio soup is super unique—definitely not like any other soup you’ve had before. It’s a real treat for your taste buds and something special for the holidays. The soup has a gorgeous green color, tons of flavor, a creamy texture, a bit of nutty crunch, and just a hint of sweetness. I served it as a starter on Christmas Day, and my family absolutely loved it.

I used some ready-made chicken broth from my favorite butcher for this recipe, but you can make your own. Either way, this soup is sure to bring an elegant touch and fantastic flavor to your holiday table!

SUMAC SPICE

Add a sprinkle of sumac to your pistachio soup for a fresh, lemony kick—it’s a game changer! In Persian food, sumac is a must-have at the table, always ready to give your dishes that extra pop. With its tangy, lemony taste and a hint of bitterness, sumac comes from the dried and ground berries of the sumac shrub.

Looking for more ways to use sumac? Toss it into dishes like red onion salad with sumac or Mahi Kabab ba Somagh – Sumac Roasted Fish, Tomato Salad with Pomegranate-Sumac Dressing, or Chicken Wraps persian style. You can easily find it at Persian or Turkish grocery stores—trust me, this is one flavor you’ll want in your kitchen!

INGREDIENTS FOR PISTACHIO SOUP

25g butter

1 onion

2 garlic cloves

1 leek

1/2 tsp cumin seeds*

1 tbsp cornstarch

1 liter chicken broth (preferably from your butcher)

200g unsalted pistachios* (sliced, if possible)

Juice of 1 orange or Bitter orange

1 tbsp lime juice

Salt and pepper

FOR THE GARNISH

100g crème double

1 tbsp pistachios*, slivered

Sumac*

PREPARATION OF PISTACHIO SOUP

Chop up the onion, press the garlic, and slice the leek into rings. Start by melting some butter in a pot. Sauté those veggies in the butter for about 10 minutes until they’re nice and soft.

Toast some cumin seeds in a small, dry pan until they smell great, then grind them up in a mortar.

Mix the cornstarch with 2 tablespoons of cold water.

Add the broth, ground cumin, salt, and pepper to the veggies and let it simmer on low heat for about 15 minutes.

Stir in the pistachios and blend everything with a blender until it’s all smooth. Taste it and add a splash of orange and lime juice to adjust the flavor.

PREPARATION GARNISH

Chop up some extra pistachios. Serve the soup in bowls and top it off with crème double, the chopped pistachios, and a sprinkle of sumac.

Enjoy this creamy, flavorful treat!

BEFARMAYID!

Susan

The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you ♥

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