Fresh Pistachio Skins Preserve

Name: Fresh Pistachio Skins Preserve (Moraba-ye pust-e pesteh)
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Cuisine: Iranian
Ingredients: 2 tablespoons fresh lime juice; 3 cups (720 ml) water; 5 cups (1 kg) sugar

Moraba-ye pust-e pesteh

Preparation info

Makes
1 jar

Difficulty
Easy
Ready in
1 hr 35

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

1 pound (450 g) fresh pistachio skins (hulls, without any blemishes, immediately after harvest)
3 cups (

Asia
Iran
Preserve
Gluten-free
Vegan

Method

In mid-August, as the pistachio harvest begins, select fresh, spotless, pinkish pistachios and carefully remove their hulls (paper-thin skins that cover the hard white shell). Place the hulls in a container and cover with water. Place in the refrigerator for 24 hours (changing the water twice to remove any bitterness). Drain and rinse thoroughly. Set aside.
Mea