Pistachio Nuts

These delicious nuts with their beautiful green color are native to Iran. Nicolaus of Damascus wrote in the 1st century bce: “The youths of the Persians were taught to endure heat, cold, and rain; to cross torrents and to keep their armor and clothes dry; to pasture animals, to watch all night in the open air, and to subsist on wild fruit, such as pistachios, acorns, and wild pears.” In Iran, pistachios are used for dishes ranging from soup to desserts.

Pistachios are widely available. At Middle Eastern markets you will find them shelled; these tend to be smaller than unshelled nuts. It is best to buy fresh pistachios unsalted in undyed shells. (Shells are sometimes dyed red to conceal imperfections.) After shelling, pistachios should be blanched to remove their papery skins: Drop the nuts into boiling water, boil for about 1 minute, and drain. Lay a towel on a work surface, fold it over the nuts, and rub your hands lightly back and forth over the top, rolling the nuts to dislodge the skins. Spread the nuts on a baking sheet and dry them for 15 to 25 minutes in a 250°F oven.