Regional Specialties

Āsh-e Pesteh [Pistachio Pottage | vegan]

A rare specialty from Kerman province, the epicenter of Iranian pistachio cultivation. A modern cousin to an ancient dish of wild pistachios. They are blended into a rich, dairy-free broth. However, achieving this smooth, pale-green emulsion requires specific ingredients.

Pistachio Pottage from Kerman | vegan

Origin: Regional Specialty (Kavīr)

Whenever I meet Persians and ask where their family is from, the conversation inevitably turns to local specialties, and Kerman always brings up pistachios. Digging into Kerman’s regional kitchen led me to Āsh-e Pesteh, a naturally plant-based soup descended from Āsh-e Beneh, which village cooks made by pounding wild mountain pistachios (beneh) into a rich broth. Here, finely ground raw pistachios simmer with rice and leeks until their natural oils and starches emulsify into a velvety, pale-green pottage, finished with tart verjuice, ruby barberries, and warm mint oil.

Serves: 4-6
Preparation time: 15 minutes
Cooking time: 45 minutes

Pistachio Pottage from Kerman | vegan

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