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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Persian. Make a day ahead and then reheat and add pistachios for garnish. Pistachios can be substituted with hazelnuts or almonds. Ingredients:
1 cup pistachios, shelled |
2 tbsp extra virgin olive oil |
1 tbsp shallot, chopped |
1 tsp cumin seeds |
1/2 tsp cayenne |
1 leek, chopped |
1 clove garlic, chopped |
1 tbsp rice flour |
6 cups low sodium beef broth |
1/2 tsp salt |
1/4 tsp pepper |
2 tbsp lime juice |
1/4 cup fresh orange juice |
2 tbsp pistachios |
Directions:
1. Grind the nuts in a food processor or grinder.
2. In a heavy pot, heat the oil over medium heat. Add shallot, cumin seeds, cayenne, leek and garlic. Gently stew them. Cover until translucent. Add rice flour, stirring occasionally. Add chick broth and bring to a boil.
3. Add ground nuts, salt and pepper and reduce heat. Cover and simmer over low heat for 45 minutes, stirring occasionally.
4. Add lime and orange juice. Adjust seasoning to taste.
5. Pour the soup into a tureen and garnish with slivered nuts. Serve hot or cold.
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