Persian Recipe: Pistachio Soup

• I cup unsalted, blanched pistachios
• 1 shallot, chopped
• 1 clove garlic, minced
• 6 cups chicken stock
• Kosher sald and pepper to taste
• 1/4 cup whole pistachios, blanched for garnish
• 1 Tbsp olive oil
• 2 leeks, chopped
• 2 Tbsp rice flour
• 2 Tbsp lime juice
• 1/4 cup orange juice

Grind the pistachios in a food processor until fine.

Saute aromatics: In a heavy pot, heat the oil over medium heat. Add the shallot and leeks, saute for 5 minutes and then add the garlic. Saute until very fragrant.

Simmer: Add the rice flour, stirring constantly to make a paste. Add the chicken stock and bring up to a boil. Add the pistachios, salt and pepper and reduce the heat to low. Simmer for 45 minutes, stirring occasionally. Add the lime and orange juices. Adjust seasoning to taste and serve garnished with pistachios.

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