Najmieh Batmanglij

Iranian Pistachio Skin Preserve

Preparation info
  • Makes a

    1 pint

    jar
    • Difficulty

      Easy

    • Ready in

      1 hr 30

Appears in
Silk Road Cooking: A Vegetarian Journey
Silk Road Cooking

By Najmieh Batmanglij

Published 2000

  • About

Use pistachio skins that have no blemishes and are reddish pink.* This skin is so wonderfully delicate and subtly aromatic that there is no need to add any spices. If you can find them, this recipe is also excellent for whole, fresh baby pistachios.

Ingredients

  • 1 pound fresh pistachio skins
  • 3 cups water
  • 3 tablespoons

Method

  1. To remove bitterness, place the pistachio skins in a pot and cover with cold water. Bring to a boil and simmer over medium heat for 15 minutes. Drain and rinse thoroughly with cold water.
  2. In the same pot, bring the water, lime juice and sugar to a boil. Simmer over medium heat for 5 minutes. Return the pistachio skins to the pot and bring back to a boil. Simmer