Ahu Eats, but I didn't want to ruin such exquisite alliteration!
نوش جان (Nooshe jan! - or - Enjoy! in Farsi)
Persian Pistachio Soup
Adapted from Najmieh Batmanglij's book, From Persia to Napa: Wine at the Persian Table
4 ounces shelled, unsalted pistachios
2 cups homemade chicken broth
1 1/2 tablespoons canola oil
1 tablespoon cumin seeds
1/2 teaspoon coriander seeds
1 medium leek, washed and chopped (see notes)
1/4 cup chopped shallot
1/4 teaspoon finely grated fresh ginger
1/8 teaspoon cayenne pepper
2 cups water
1/2 teaspoon ground black pepper
1/8 teaspoon turmeric
2 tablespoons rice flour
1/4 cup dried barberries (zereshk)
1/2 teaspoon grape syrup
1/2 cup Seville (sour) orange juice (see notes)
3/4 teaspoon salt
Cook pistachios in boiling water for one minute, then drain and rub off skins with paper towels.
Add 1/2 cup of the pistachios to a blender, reserving the rest for garnish. Add broth to the blender and purée the nuts and broth until smooth - about one minute.
Heat 1 tablespoon of the oil in a 4-quart saucepan over medium-high heat until just beginning to smoke. Add the cumin and coriander seeds, and cook 10-30 seconds, until fragrant and a bit darker. Add the leek, onion, ginger and cayenne. Reduce heat to medium-low and cook, covered, stirring occasionally until vegetables are softened - about 5 minutes.
Add pistachio purée, water, salt, pepper, and turmeric. Then whisk in the rice flour and bring to a boil, whisking constantly.
Reduce heat and cover; simmer for 30 minutes, stirring occasionally.
While soup is simmering, heat the remaining 1/2 tablespoon oil in a small, heavy skillet over medium heat. Do not let it smoke. Add the barberries, remaining 1/4 cup pistachios and grape syrup, stirring until combined and heated through - about 30 seconds. Transfer to a bowl.
Purée soup in a blender and return to pot. Stir in the orange juice and bring to a simmer. Season with salt and pepper.
Ladle into soup plates and top with barberry-pistachio mixture.
• Leeks should be well washed; only the white and light green parts used
• If you cannot get sour (Seville) oranges, use 6 tablespoons regular orange juice mixed with 2 tablespoons lime juice.