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.
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.
Spread the pistachios on a sheet pan lined with paper towels and allow to dry comple