By James Martin
Our pistachio recipes cover everything from fresh salads to rich cakes. These slim, oblong nuts, ranging from pale, creamy yellow to dark green, are kernels of small olive-like fruits. They grown in clusters, and are cultivated in the Middle East, some Mediterranean countries, and California.
Chicken and rosewater biryani
Welsh lamb in hay with tabbouleh salad
Turkey roll with Christmas crumble topping and sage and onion stuffing
Cauliflower salad with barbecue chicken and honey
Kid’s customised couscous salad
Freekeh salad
Gulab jamun
Mincemeat trifle
Chocolate pistachio fudge
Festive fruit salad with brandy snap
Mincemeat and marzipan couronne ('crown')
Apricot almond cake with rosewater and cardamom
Lemon curd and pistachio meringue roulade
Coffee and cardamom cake with pistachio cream
Rose and pistachio Turkish delight
Unblemished, large, plump, dark-green nuts are the best quality. Buy them from a reliable shop with a high turnover to ensure that they are not rancid or artificially dyed.
Store pistachios in an airtight container in the refrigerator to keep them fresh for several months.
Pistachios can be briefly dipped in boiling water before cooking to remove their skin and reveal their bright colour before use. Roasted and salted nuts are used as a snack with alcoholic drinks. Plain, unsalted pistachios are widely used in Middle Eastern, Indian and Italian dishes such as pilafs, pâtés, charcuterie, poultry sauces, stuffings, cakes, ice creams, pastries, puddings and confectionery.
Article by Sejal Sukhadwala
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