Baby Green Pistachio Pickle

Torshi-e Chaghaleh-ye Pesteh-ye Kermani

Preparation info

  • Makes

    1 pt

    • Difficulty


    • Ready in

      35 min

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

Baby green pistachios are picked in May in Rafsanjan, Kerman, and California. At this stage pistachios are unripe and their shells are greenish red, soft, and a little bitter. They make a distinctive pickle.



  • 1 lb/450 g baby pistachios, stems removed


  1. For the pistachios: In a large saucepan, bring 8 cups/1.9l water to boil over high heat. Add the pistachios and bring back to a boil, reduce heat to medium, and continue to boil for 10 minutes. Drain, rinse, and shake the colander to remove as much of the water as possible.
  2. Spread the pistachios on a sheet pan lined with paper towels and allow to dry comple