How to cook pistachio nuts

Pistachio nuts grow in clusters on the pistachio tree, which grows wild throughout central and western Asia and is cultivated in warmer areas of the world.

The nuts are enclosed in fleshy husks. The nut itself has a hard, thin, tan shell that partially splits open when the nut is ripe. The shells may be dyed red or blanched white by distributors to hide imperfections. Inside the shell is a smooth, pale-green kernel wrapped in a fine brownish skin. This kernel has a delicate and sweet flavor, which lends itself to desserts.

Shelled and unshelled nuts should be kept in an airtight container in the refrigerator, where they will keep for 3 months. Pistachios are available year-round.

From a nutrition perspective, pistachios are an excellent source of iron, magnesium, phosphorus, potassium, and thiamin. The main source of fat in pistachios is monounsaturated fat.

How to cook pistachio nuts

Pistachios with fully closed shells are immature and should be avoided. The nuts can be eaten as a snack either raw or roasted. In addition, they can be added to puddings, cakes, candies, and luncheon meats. Or, chopped nuts can be added to stuffing, pates, and sauces.

Serving suggestions

In Asian and Mediterranean cuisine, it is common to find pistachios in meat and poultry dishes as well as in pastries. Baklava, the popular Middle Eastern dessert made with the thin pastry called filo, contains pistachios as a main ingredient, along with honey and walnuts.