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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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! Ingredients:
1 cup pistachios, shelled |
1 -2 tablespoon olive oil |
1 shallot, diced finely |
1 leek, chopped finely |
1 garlic clove, minced |
3 tablespoons rice flour |
6 cups chicken broth or 6 cups stock |
1 teaspoon salt |
1/4 teaspoon pepper or 1/4 teaspoon white pepper |
1/4 cup orange juice |
2 tablespoons lime juice or 2 tablespoons lemon juice |
2 tablespoons pistachios, slivered (garnish) |
Directions:
1. Soak and rinse the pistachios a couple times, if salted. Finely grind the pistachios in a food processor.
2. 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.
3. Add the ground pistachios, salt, and pepper. Reduce heat. Cover and simmer for 45 minutes, stirring occasionally.
4. 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.
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