Pistachio Soup

By Chef Behzad Jamshidi

In this episode of Farhang Foundation’s #FarhangFlavor Chef Behzad Jamshidi of Moosh NYC shares his recipe for Iranian pistachio soup (Ash-e Pesteh), a unique dish tracing back hundreds of years

◊Pistachio Soup Recipe


  • 200g Pistachio Kernels, whole, raw
  • 60g Shallot, sliced thin
  • 80g Leek, white part only, sliced thin
  • 20g Ginger, peeled, sliced thin
  • 8g Yellow Cardamom, whole
  • 14g White Cardamom, whole (if unavailable, replace with ½ the amount of Green Cardamom)
  • 2g White Peppercorns, whole
  • 80g Spinach Leaves (or other green herbs such as parsley, cilantro, mint)
  • 1L Chicken Stock (or well-seasoned vegetable stock)
  • 2 ml Rose Water
  • 50ml Olive Oil
  • Kosher Salt, to taste

Garnish Options:

  • Golden Raisins
  • Orange Slices For Squeezing
  • A Dollop of Whole Yogurt or Crème Fraîche
  • Fresh Picked Mint Leaves or Anise Hyssop


  1. In a heavy base pot, heat olive oil over medium-low heat. Add sliced shallots, ginger, and a pinch of kosher salt. Sweat slowly to soften the vegetables for 5 minutes. The salt helps pull moisture from the vegetables to assure they don’t caramelize too quickly.
  2. Add yellow cardamom, white cardamom, & white peppercorns, and sweat for another 2 minutes until the spices become fragrant.
  3. Add pistachio kernels and sweat slowly for 3 more minutes until the kernels are bright green.
  4. Add chicken stock and bring to a simmer over medium heat. Once at a simmer, let the pistachio kernels soften for 8-10 minutes.
  5. Once kernels are softened, cut the heat under the pot. Set up a blender, and carefully using a ladle, add the contents of the pot into the blender with even amounts of broth, vegetables and pistachio kernels.
  6. Add spinach leaves to the blender, and process the ingredients on high for 2-4 minutes depending on your blender. Do this in small batches to assure you get the smoothest, most even result.
  7. Pass the blended pistachio soup through a sieve or fine strainer and discard any residual pulp that doesn’t pass through. Season with kosher salt to taste.
  8. Serve immediately topped with varied garnishes.

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