How to peel pistachios
If you buy pistachios shelled but still in their skins (cheaper than ready peeled), you shouldn't use them like this. They need to be "skinned", removing the skin which is pretty unpleasant to eat.
Here's a fairly easy way to do it.
Here's a fairly easy way to do it.
122 K 3.5/5 (34 reviews)
30 min.
Easy
110 g
1 IngredientLast modified on: May 20th 2020
For 110 g, you will need:
- 1
125 g pistachios - Total weight: 125 grams
Change measures:
Times for this recipe
Preparation: 15 min.
Cooking: 20 min.
All in all: 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1
Pistachios in their skins have a purplish colour.
Stage 2 - 1 min.
Tip the pistachios into a pan of boiling water.
Wait until this comes back to the boil, then turn off the heat.
Wait until this comes back to the boil, then turn off the heat.
Stage 3 - 2 min.
Take out a few pistachios and drain them.
Stage 4 - 10 min.
Press a pistachio between your fingers to squeeze it out of its skin.
Discard the skin and tackle the next one.
It's a long and tedious job. Work in batches, keeping the waiting pistachios thoroughly wet, otherwise the skin will stick.
Discard the skin and tackle the next one.
It's a long and tedious job. Work in batches, keeping the waiting pistachios thoroughly wet, otherwise the skin will stick.
Stage 5 - 15 min.
I advise you to dry the peeled pistachios in the oven at 300°F (150°C) for 15 minutes. They should then keep well.
Keep dry in a sealed container.
Keep dry in a sealed container.
Remarks
If you prefer to skip the drying in Stage 5, you will need to use up your pistachios rapidly or they risk turning mouldy.
Keeping: Several months in a sealed container.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 30 RDI=10 % | 20 RDI=2 % | 70 RDI=10 % | 810 RDI=40 % | 3,380 RDI: 40 % |
| Per 100 g | 20 RDI=8 % | 20 RDI=2 % | 50 RDI=8 % | 650 RDI=30 % | 2,710 RDI: 30 % |
How much will it cost?
- For 110 g : £1.15
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Pistachios
Like these other recipes: Crisp apricot and pistachio tart, Pistachio and spinach pesto, Saucipain, Pistachio powder or paste, Chocolate mendiants, ... See them all 18
Other recipes you may also like
Stewed apricots
Here is how to make delicious stewed apricots, both an easy and a more sophisticated way.July 12th 2023776 K 143.5 1 hour 20 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.February 21th 2011744 K3.5 8 min.
Fruit crémeux
This kind of "crémeux" (it means "creamy", but contains no actual cream) is a basic recipe in the repertoire of French pastry chefs. It is smoother but less frothy than a mousse and uses gelatin to set it as it cools. Often used as a tart filling or in other desserts, crémeux is usually poured to...September 12th 2020174 K2.5 40 min.
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of...August 12th 2018413 K 15 30 min.
Couscous
In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare.November 16th 2017511 K4.3 2 hours 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.