Cold Rose-Water Soup With Apricots and Pistachios (Mish Mosh)

1. 1

   Bring a small saucepan half full of water to a boil and add the pistachios.

2. 2

   Boil for 1 minute and drain immediately.

3. 3

   Place the pistachios between layers of paper towels and gently roll them to remove the skins.

4. 4

   Coarsely chop the pistachios and set aside.

5. 5

   Place the sugar and 1 cup of water in a saucepan set over high heat.

6. 6

   Cook, stirring constantly, until the mixture boils.

7. 7

   Set aside to cool for 10 minutes.

8. 8

   In a large bowl, combine the apricots, pistachios, sugar water, 2 teaspoons of the rose water and 6 cups cold water.

9. 9

   Cover the bowl and chill the soup at least 8 hours or overnight.

10. 10

    Just before serving, stir in the remaining teaspoon of rose water.

* Per serving · 4 servings · Values may vary.