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1
In a medium saucepan, bring the buttermilk to a simmer and add 4 cups of peas and a large pinch of salt. Simmer for 1 to 2 minutes over medium heat, stirring often so that the buttermilk does not boil over. The peas should not be fully cooked, just under al dente.
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2
Transfer the peas and liquid immediately to a blender with the mint leaves and, starting on low speed, carefully blend (holding the lid on firmly with a dishcloth), working up to high speed for 60 seconds.
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3
In order to preserve the vibrant color and flavor of the peas, the soup must be cooled immediately. Pass through a fine-mesh sieve into a bowl, then rest the bowl inside a larger bowl full of ice water. Stir continuously until cool, tasting occasionally; you will notice that the soup becomes sweeter as it cools. Adjust seasoning with salt and black pepper. Refrigerate until cold.
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4
To serve, ladle soup into bowls, shot glasses or Moroccan tea glasses, as I used here. Use a squeeze bottle to swirl a stream of the herb-infused oil on the top, and garnish with fresh peas, a sprig of mint and freshly ground black pepper.
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5
Heat a frying pan over medium flame. When warm, add in cumin seeds and lightly toast for a few seconds until aromatic, being careful not to burn them. Remove toasted seeds from pan.
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6
Add olive oil to the pan, and heat over medium flame.
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7
Add garlic, ginger, onion, chiles and cilantro, and saute for a few minutes until the onions are translucent.
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8
Remove from heat, and allow the oil mixture to sit for at least an hour to allow flavors to infuse.
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9
Strain infused oil. Add the toasted cumin seeds to the strained oil and transfer the oil and cumin mixture to a bottle with a squeeze tip. Use to garnish soup as above.
