Iranian Pistachio Soup (Ash-e Pisteh)
Ash-e Pisteh is a traditional Iranian soup made with pistachios, herbs, and a variety of flavorful ingredients. This rich and creamy soup is a popular dish in Iranian cuisine, often enjoyed during special occasions and gatherings.
Ingredients
- 1 cup shelled pistachios
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup chopped spinach
- 1 cup chopped parsley
- 1/2 cup chopped cilantro
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Add the pistachios, spinach, parsley, and cilantro to the pot. Stir in the turmeric and cumin, then pour in the vegetable broth.
- Bring the soup to a boil, then reduce the heat and let it simmer for 45 minutes, stirring occasionally.
- Once the pistachios are tender, use an immersion blender to puree the soup until smooth. Season with salt and pepper to taste.
- Serve the Ash-e Pisteh hot, garnished with a sprinkle of chopped pistachios and a drizzle of olive oil.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 8g
- Carbohydrates
- 20g
- Fat
- 15g
Supplies
Large pot Immersion blender Chopping board Knife Measuring cups and spoons
Tools
Soup ladle Serving bowls
Serving suggestions
Serve the Ash-e Pisteh with warm flatbread or a side of rice for a complete and satisfying meal.
Tips & tricks
To enhance the flavor, you can also add a dollop of Greek yogurt or a squeeze of fresh lemon juice to the soup before serving.
Cost
$15