Pistachio Soup (Persian)

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Recipe by Sephardi Kitchen

Adapted from Najmieh Batmanglij's "Persian Cooking for a Healthy Kitchen". I have not yet had the chance to try this recipe, but it looks delicious and I cannot wait to test it out!

Ingredients Nutrition


  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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