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Pistachio Questions

Marie Louise's picture

Someone gave us a big container of pistachios. They are getting "stale" tasting. What can I do to freshen them?

Also, a Persian woman I know makes the best lemon-flavored pistachios. She will not tell me how she does it (she says it is her one secret recipe, LOL.) Anyone know? I'd love to turn these soggy. stale nuts into something spicy and delicious tomorrow. Google was not helpful.

ashleyd's picture

(post #35811, reply #1 of 9)

You can probably revive them by roasting or toasting. Of course they will still fade over time, which is the problem with large quantities of anything.


Age is unimportant unless you’re a cheese.

Age is unimportant unless you’re a cheese.

ICDOCEAN1's picture

(post #35811, reply #2 of 9)

I have roasted them coated with a little oil and seasoned with lemon zest, chili powder, and salt.


Pistachio information:  Google how to roast nuts.


STORAGE:  California pistachios are excellent "keepers" when stored properly.  To keep them at their freshest, store pistachios in a refrigerated airtight container or keep them in the freezer for long-term storage. 


To restore crispness to pistachios that have lost their crunch, toast the nutmeats at 200 degrees F. for 10 - 15 minutes.


Lemony roasted Iranian pistachios


Earlier this afternoon, I found myself running out of ideas for today's theme. It was driving me nuts. So I decided to take a stroll over to a local Arabic market. I'm glad I did. After a good 10 minutes of browsing the shelves and nut bins, I discovered what have to be the best pistachios I've ever had in my life. I was in such disbelief after sampling one that I asked the gent at the counter whether what I just ate was a lemon-flavored pistachio. When I asked him what they were he told me Iranian pistachios.

As you can see, these suckers are somewhat larger than most pistachios and they're generously sprinkled with coarse salt. They're also really hard to stop eating. The shells are coated with a salty, lemon mixture, hence my calling these pistachios suckers. Has anyone else ever had enjoyed these wonderful pistachios?




 


Marie Louise's picture

(post #35811, reply #3 of 9)

Thank you for the info about how to refresh them. I will try that tonight & serve them to my friends.

I did find that picture while Googling, that is more or less what they looked like. Note there is no recipe, just a picture to taunt me.

ehBeth's picture

(post #35811, reply #4 of 9)

Now I'm going to have to look for Iranian pistachios during our get-together today.

Thanks for posting that. It looks like something S.O and I would really like.

If you can't play a sport, be one.
If you can't play a sport, be one.
ICDOCEAN1's picture

(post #35811, reply #5 of 9)

Trader Joe's in AZ used to carry the seasoned pistachios and I bought the chili-lime version a few times.



 


Marie Louise's picture

(post #35811, reply #6 of 9)

I've bought all sorts of flavored versions at Farmer's Markets and at stores over the years. they are fabulous.

But I want to know how to make them so that I can revive this gallon jar of stale pistachios...

ICDOCEAN1's picture

(post #35811, reply #8 of 9)

I am just guessing, but if they are really stale at this point then I do not think that will change. 


I would roast a few and taste.  I read somewhere that nuts that have been roasted need to be completely cooled to reabsorb their natural oil, but if the nuts are stale, then I don't think that will change.  Best to disguise the stale taste I guess. 


I just used a little oil and seasoned with spices and roasted, checking often so as not to burn.  I think that I roasted them for about 10 minutes, but any recipe for roasted nuts can guide you. 




 


suz's picture

(post #35811, reply #7 of 9)

I just found this recipe on line.


SPICED PISTACHIOS

Active time: 15 min Start to finish: 15 min

1/4 cup sugar
1/2 teaspoon salt
1 tablespoon curry powder
2 teaspoons ground coriander
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
3/4 teaspoon ground ginger
2 cups unsalted shelled pistachios
2 tablespoons olive oil

Line a shallow baking pan with wax paper or parchment paper.
Stir together sugar, salt, and spices in a small bowl.
Cook pistachios in oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until a shade darker, about 5 minutes.
Stir sugar mixture into nuts and cook over moderate heat, stirring constantly, until sugar begins to melt and coats nuts evenly, 2 to 3 minutes. Immediately transfer nuts to baking pan and cool.
From the
Epicurious.com web site.

nexus's picture

(post #35811, reply #9 of 9)

How about just zesting a lemon, throwing the zest in the fp with some salt and winging it from there?


If the pistacios are just a little old they might be salvagable by disguising them by roasting with spices but if the oil has gone rancid they are just compost.