Pistachios

Pistachios are a type of nut that are native to the Middle East and Asia. They are typically harvested in late summer and early fall. Pistachios are used in a variety of culinary applications, from savory dishes to desserts. They are a common ingredient in Middle Eastern, Mediterranean, and Indian cuisines, often used in dishes like baklava, pistachio ice cream, and various curries. They can be eaten raw, roasted, or used as a garnish.

Pistachios Synonyms

Pistacia vera
green almond
and sometimes referred to as the 'smiling nut' in Iran and the 'happy nut' in China.

Pistachios Substitutes

Almonds

Different Forms/Types of Pistachios

Paste

Pistachios blended into a smooth paste, used in baking and confectionery.

Whole

Whole pistachios are the most common form, often sold roasted and salted in their shells.

Ground

Pistachios that have been ground into a fine powder, often used in baking or to make pistachio butter.

Salted

Pistachios that have been seasoned with salt, a popular choice for snacking.

Chopped

Pistachios that have been chopped into smaller pieces, ideal for baking or garnishing dishes.

Roasted

Pistachios that have been cooked in an oven or on a stove, enhancing their flavor and crunch.

Shelled

Pistachios that have had their shells removed, ready for immediate use in cooking or snacking.

How to Choose Pistachios

When purchasing pistachios, look for nuts that are vibrant green in color and free from cracks or blemishes. The shells should be partially open, indicating that the nuts are ripe. Avoid pistachios with closed shells, as they are likely immature and not fully developed. For shelled pistachios, ensure they are stored in a sealed container to maintain freshness. If buying in bulk, give the nuts a sniff - they should smell sweet and nutty, not musty or sour.

Cooking/Prep Tips for Pistachios

Pistachios are a versatile ingredient that can be used in both sweet and savory dishes. They are often used raw, but toasting them can enhance their flavor and give them a crunchier texture. To toast pistachios, spread them out on a baking sheet and bake at 350°F (175°C) for about 5-10 minutes, or until they're lightly golden and fragrant. Be sure to stir them occasionally to ensure even toasting. When using pistachios in baking, it's important to remember that they can burn easily due to their high oil content, so it's best to add them towards the end of the baking time. Also, when using pistachios in a recipe, it's often recommended to remove the skins. This can be done by blanching the nuts in boiling water for about 1 minute, then rubbing them in a towel.

Shelf Life of Pistachios

Pistachios should be stored in an airtight container in a cool, dark place. If you plan to use them within a few weeks, storing them in a pantry is fine. However, for longer storage, the refrigerator or freezer is best. When stored properly, whole pistachios can last up to a year, while shelled pistachios can last for about 3 months in the pantry, or up to a year in the refrigerator or freezer. Pistachio paste should be refrigerated and used within a few weeks.

Recommended Brands for Pistachios

pistachio paste: Fiddyment Farms

whole pistachios: Wonderful Pistachios

ground pistachios: Oh! Nuts

shelled pistachios: Trader Joe's

Cooking Techniques for Pistachios

Grinding: Pistachios can be ground into a paste or flour for use in baking or cooking. Be careful not to over-process, as the nuts can quickly turn into a paste due to their high oil content.

Toasting: Toasting pistachios brings out their natural oils and enhances their flavor. Spread the nuts in a single layer on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-10 minutes, stirring occasionally.

Blanching: Blanching is a method used to remove the skins of pistachios. Boil the nuts for about 1 minute, then drain and rub them in a towel to remove the skins.