CHILLED PERSIAN YOGHURT SOUP
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.