Pistachio-Saffron Kermani Soup by Armita Hosseini

pistachios

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats, while sunflower seeds are more affordable.

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is dairy-free and adds creaminess.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

saffron

💰Cheaper: turmeric

Turmeric provides color and flavor at a lower cost.

Check over the shelled pistachios to ensure there are no broken shells and grind them in a food processor until very smooth. Set aside.

Heat the oil in a medium-sized laminated cast-iron pot over medium heat. Add the onion and garlic, and sauté for 5 minutes.

Add the salt, pepper, turmeric, cumin, coriander, ginger, cayenne, and rice flour and sauté for 1 minute.

Add the leek and sauté for 3 minutes.

Add the broth and pistachios, stirring constantly until it comes to a boil. Reduce the heat to low, cover, and simmer for 55 minutes, stirring occasionally.

Add the sour orange juice and saffron water, cover, and allow to simmer for 2 minutes.

Use a handheld mixer to blend and create a creamy texture.

Adjust the seasoning to taste. Pour the soup into the desired bowl and garnish according to your liking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens