Pistachio-Skin Jam

Moraba-ye Pust Surati-ye Pesteh

Preparation info

  • Makes

    ½ pt

    • Difficulty


    • Ready in

      26 hr

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

In Kerman, in mid-August as the pistachio harvest begins, some locals select fresh, spotless pistachios that have no blemishes and carefully remove their hulls—the skins that cover the shells. California pistachio growers could be doing this too and freeze-drying the hulls, which are very nutritious and could have many other uses besides being made into jam. This jam, which I have adapted from an Amin family recipe, is delightfully perfumed and doesn’t need any additional aromatics.