Iran is the world’s largest producer of pistachios, so it’s no wonder that pistachios are mandatory at any Persian table for celebrations and offerings to guests.
Pistachios are roasted, salted, and typically flavored with various acidic ingredients that are a signature of the Iranian palate for sourness. They are often colored with saffron, another of Iran’s precious offerings to the world.
We’ve all had baklava made from one or another region of the world. Persian versions use a variety of different nuts, and my absolute favorite baklava is made with pistachios, rose water and cardamom.
This soup is very simple in composition but is flavorful and satisfying, showcasing and celebrating pistachios! Top the soup with pomegranate seeds when in season, or with barberries, and see how the rich and creamy flavors brighten and become even more inviting!Continue reading “Pistachio soup with barberries”