CHILLED PER­SIAN YO­GHURT SOUP

The Star Early Edition - - ANGELA DAY VERDE -

Serves 6-8

125ml pis­ta­chio nuts 500ml Greek yo­ghurt 375ml ice wa­ter 30ml pine nuts 125ml dried cran­ber­ries, chopped half a cu­cum­ber, peeled, de­seeded and diced 60ml chopped fresh mint 60ml chopped fresh dill 60ml chopped chives salt and pep­per

GAR­NISH ground sumac dried rose petals pomegranate ru­bies ex­tra pine nuts mi­cro herbs Pre­heat oven to 180°C. Place the pis­ta­chio nuts on a bak­ing tray and bake for 8-10 min­utes. Re­move, cool and roughly chop. In a large bowl, whisk the yo­ghurt with the ice wa­ter. Stir in the rest of the in­gre­di­ents and the cooled pis­ta­chios. Re­frig­er­ate un­til very cold, about 1 hour.

Serve in shal­low soup bowls gar­nished with a sprin­kling of sumac, rose petals, pomegranate ru­bies, pine nuts and mi­cro herbs.

Serve with slices of Turk­ish bread.

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