Pistachio-Saffron Kermani Soup by Armita Hosseini скачать в хорошем качестве

Pistachio-Saffron Kermani Soup by Armita Hosseini

#FarhangFlavor: Episode 29 - CHEF ARMITA HOSSEINI- PISTACHIO-SAFFRON KERMANI SOUP. This week we are proud to welcome Iranian-Canadian psychologist and self-taught chef Armita Hosseini, better known on instagram as @CookingWithArmita. Chef Armita takes us to the Kerman region of Iran, best known for its pistachios as she introduces us to this delectable recipe. "I treat food as an art form and draw inspiration from colours, flavours, texture, art, and my fond childhood memories growing up in Tehran, Iran. I hope to bridge the gap between culture, art, food, and design while showcasing a refreshing take on traditional Iranian recipes and ingredients. My philosophy of cooking is that it’s a tool that can close cultural gaps, raise awareness for important humanitarian and global causes, and bring togetherness. It has the power to break stereotypes and bring pleasure to any table. I hope to highlight the values of generosity, richness and kindness that Iranian cuisine offers to the world, by elevating the beauty of many regional/traditional Iranian dishes, one plate at a time. My inspiration for the Kermani Pistachio-Saffron and sour orange soup comes from my travels to Iran and tasting this delicious and cozy dish from this region. The inspiration for the design of this soup comes from the beautiful sceneries I have witnessed from some of the saffron and rose flower fields in Kerman that are harvested every year. Some may associate Kerman province to be dry and deserted land, yet it has many hidden beauties and richness of culture to offer, including this delicious recipe." - Chef Armita Hosseini Follow Chef Armita on instagram at:   / cookingwitharmita   Learn more about #FarhangFlavor and watch all our current episodes by visiting: https://www.Farhang.org/Flavor Pistachio-Saffron and Sour Orange Soup Serves: 4 Prep time: 25 minutes Cooking 1 hour Plating: 10 minutes Soup Ingredients: · 1 cup/120 g raw pistachio kernels · 2 tablespoons oil or ghee · 1 small onion, finely chopped · 1 leek, white and green parts, thoroughly washed and chopped · 1 clove garlic, peeled and grated · 2 tablespoons fine sea salt · ½ teaspoon freshly ground pepper · ½ teaspoon turmeric · 1 tablespoon ground black cumin seeds · 1 teaspoon ground coriander · ½ inch fresh ginger, grated or ½ teaspoon dried · ½ teaspoon cayenne · 1 tablespoon rice flour · 8 cups chicken or vegetable broth · ½ cup/120 ml sour orange "narenj" jucie or combination of ¼ cup/60 ml fresh orange juice and ¼ cup/60 ml fresh lime juice · ½ teaspoon ground saffron dissolved in 2 tablespoons water Garnish: Chopped raw pistachio or organic edible flowers 1 tablespoon candied orange peel fresh chives Instructions: 1. To make the soup: check over the shelled pistachios to be sure there are no broken shells and grind them in a food processor until they are very smooth. Set aside. 2. Heat the oil in a medium-sized laminated cast-iron pot over medium heat. Add the onion and garlic, and sauté for 5 minutes. Add the salt, pepper, turmeric, cumin, coriander, ginger, cayenne, and rice flour and sauté for 1 minute. 3. Add the leek and sauté for 3 minutes. 4. Add the broth and pistachios, stirring constantly until it comes to a boil. Reduce the heat to low, cover, and simmer for 55 minutes, stirring occasionally. 5. Add the sour orange juice and saffron water, cover, and allow to simmer for 2 minutes. 6. Use a handheld mixture to blend and create a creamy texture. 7. Adjust the seasoning to taste. Pour the soup into the desired bowl and garnish according to your liking. Served with your favorite flatbread Noosh-e jan!