Azerbaijani Pomegranate And Spinach Soup Vegan Recipes

PISTACHIO SOUP

Steps:

• Cook shelled pistachios in a small saucepan of boiling water 1 minute, then drain and rub off skins.
• Transfer ½ cup skinned pistachios to a blander (reserve remainder), then add broth and blend until smooth, 1 to 2 minutes.
• Chop leek and wash in a bowl of cold water, agitating it, then lift out with a slotted spoon and transfer to a bowl along with onion, garlic, ginger and cayenne.
• Heat 2 T oil in a 3-4 quart heavy saucepan over moderately high heat until just beginning to smoke, then cook cumin and coriander seeds, stirring, until fragrant and a shade or two darker, 10 to 30 seconds. Stir in leek mixture, then reduce heat to moderately low and cook, covered, stirring occasionally, until vegetables are softened, about 5 minutes.
• Add pistachio puree, water, salt, pepper, and turmeric, then whisk in rice flour and bring to a boil, whisking constantly. Reduce heat to low and gently simmer, covered, whisking occasionally, 30 minutes.
• Meanwhile, heat remaining ½ T oil in a 7-8" heavy skillet over moderate heat until hot but not smoking, then cook barberries, grape molasses, and remaining ¼ c skinned pistachios, stirring, until combined and heated through, 30 seconds to 1 minute. (be careful not to burn barberries) Transfer to a small bowl.
• Puree soup in 2 or 3 small batches in blender (use caution when blending hot liquids) until smooth, transferring to a large bowl.
• Return soup to pot, then stir in juice and bring to a simmer. Season with salt and pepper. Serve soup topped with pistachio mixture.
• Cooks' note: Soup, without citrus juice, can be made 1 day ahead and cooled, uncovered, then chilled, covered. Reheat, stirring in juice.
• Pistachio topping can be made 1 day ahead and kept covered at room temperature.

ADVIEH

Steps:

• Whizz the rose petals in the spice grinder until they become a fine powder.
• Mix all ingredients together.
• Store in a sealed, airtight jar.
• Before use, shake the jar to blend contents. Enjoy this unique blend in vegetable stews and pulse dishes.

AZERBAIJANI POMEGRANATE AND SPINACH SOUP (VEGAN)

Steps:

• Heat 4 Tbsp oil in a medium, heavy pot over medium heat.
• Add cumin and stir fry for 20 seconds until aromatic.
• Add the garlic and ginger and stir fry for 1 minute.
• Add rice flour and stir fry for 3 minutes.
• Add the stock and bring to a boil. Reduce heat and simmer over medium heat for 20 minutes.
• Stir in the pomegranate juice, salt, pepper, cinnamon, sugar, angelica powder, spinach and mint. Bring back to a boil, reduce heat and smmer over low for 15 minutes.
• Adjust seasonings to taste; the soup should be sweet and sour.
• Pour the soup into a tureen and garnish with the mint flakes, pomegranite seeds and walnuts.
• Enjoy!