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Soup-e-Pesteh – Persian Pistachio Soup

Soup-e-Pesteh – Persian Pistachio Soup

It’s a fantastic starter for your Christmas or New Year’s Eve dinner and as a late-night dish for your New Year’s buffet!

Course christmas recipes, soup
Cuisine iranian cuisine, iranian food, persian cuisine, Persian Food
Keyword Soup-e-Pesteh – Persian Pistachio Soup
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4 people
Author Labsalliebe

Ingredients

INGREDIENTS FOR PISTACHIO SOUP

  • 25 g butter
  • 1 onion
  • 2 garlic cloves
  • 1 leek
  • 1/2 tsp cumin seeds*
  • 1 tbsp cornstarch
  • 1 liter chicken broth preferably from your trusted butcher
  • 200 g unsalted pistachios* sliced, if possible
  • 1 orange or bitter orange juice of it
  • 1 tbsp lime juice
  • Salt and pepper

FOR THE GARNISH

  • 100 g crème double
  • 1 tbsp pistachios*
  • Sumac*

Instructions

PREPARATION OF PISTACHIO SOUP

  1. Chop up the onion, press the garlic, and slice the leek into rings.

  2. Start by melting some butter in a pot.

  3. Sauté those veggies in the butter for about 10 minutes until they’re nice and soft.

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

  5. Mix the cornstarch with 2 tablespoons of cold water.

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

  7. Stir in the pistachios and blend everything with an immersion blender until it’s all smooth.

  8. Taste it and add a splash of orange and lime juice to adjust the flavor.

PREPARATION GARNISH

  1. Chop up some extra pistachios.

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