PISTACHIO SOUP (PERSIAN)
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!
Provided by Sephardi Kitchen
Categories Onions
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Soak and rinse the pistachios a couple times, if salted. Finely grind the pistachios in a food processor.
- 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.
- Add the ground pistachios, salt, and pepper. Reduce heat. Cover and simmer for 45 minutes, stirring occasionally.
- 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.
Nutrition Facts : Calories 334.8, Fat 21, SaturatedFat 3, Sodium 1732.1, Carbohydrate 23.6, Fiber 4.2, Sugar 6, Protein 15.5
PERSIAN PISTACHIO-CARDAMOM THINS
Provided by Food Network
Categories dessert
Time 1h25m
Yield 3 to 4 dozen cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Prepare an 11 by 7 by 1 1/2-inch baking pan by lining with parchment paper.
- Combine the sugar and cardamom in a small bowl, and mix with a spoon to combine. Beat the egg whites in a large bowl with an electric mixer on high speed until stiff, beat in sugar mixture (1 tablespoon at a time) until egg whites are thick and glossy. Add the flour, salt and pistachios, and mix with a spatula to combine. Spread mixture into the prepared pan. Bake in oven for 30 minutes, until firm to touch and top is golden. Cool for 10 minutes on a rack. Reduce oven temperature to 275 degrees F. With an electric knife, or very sharp knife, cut thin slices (1/4-inch thick, 7 inches long) and place on a large cookie sheet. Bake 20 to 25 minutes longer, or until crisp, dry, and firm. Store in airtight container.
CREAMY PISTACHIO SOUP
I bought a HUUUUUGE bag of shelled pistachios at Sam's Club today after seeing a delicious-sounding recipe in the latest issue of Gourmet. This actually isn't that recipe, but before I could input it, I ran across this one and freaked out. In a good way. (I think.) Can't wait to try this -- it sounds awesome.
Provided by Sandi From CA
Categories < 60 Mins
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Sauté bacon in a large saucepan over medium high heat until crisp. Remove the pieces and drain. Add the celery, onion, and garlic to the pan, reduce heat, and saute until the onion is translucent--about 5 minutes. Spoon the vegetables out onto paper towels and blot away the bacon grease.
- Wipe out the saucepan, then return the vegetables to it, along with the bacon, bay leaf, and sherry. Bring to a simmer and allow to reduce until all the sherry has evaporated. Stir in the chicken stock and the rice. Bring to a boil, then reduce heat and simmer for about 30 minutes, when the rice is very soft.
- Meanwhile, heat the oil in a small skillet, add the pistachios, and toss until they are lightly browned--perhaps 2 or so minutes. Drain on paper towels.
- When the rice is soft, discard the bay leaf and puree the pistachios and soup in a blender, solids first. When smooth, return to saucepan. Stir in the cream and reheat. Season to taste.
- When ready to serve, ladle into bowls and garnish with minced parsley.
Nutrition Facts : Calories 623.1, Fat 43.9, SaturatedFat 17.8, Cholesterol 97.8, Sodium 619.7, Carbohydrate 34.1, Fiber 3.2, Sugar 8.9, Protein 17.2
PISTACHIO SOUP
Using pureed nuts as a thickener is common in the Middle East, but the flavor that Najmieh Batmanglij coaxes from pistachios in this creamy soup is a revelation. Sprinkled on top before serving, a mix of sour barberries, tamed slightly with grape molasses, and toasted whole pistachios adds a tart crunch. Courtesy Gourmet Magazine.
Provided by Sandi From CA
Categories Fruit
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 169.1, Fat 11.3, SaturatedFat 1.5, Sodium 323.2, Carbohydrate 13.7, Fiber 2.3, Sugar 3.8, Protein 5.8
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