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.
109K 34 3.5
Last modified on: May 20th 2020
Keywords for this recipe:For 55 g, you will need:
- 1
63 g pistachios - Total weight: 63 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 12 min. | 16 min. | 28 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 407 Kcal or 1,704 Kj | 13 gr | 12 gr | 34 gr |
| 20 % | 5 % | 1 % | 5 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 646 Kcal or 2,705 Kj | 21 gr | 19 gr | 54 gr |
| 32 % | 8 % | 2 % | 8 % |
How much will it cost?
- For 55 g : 0.68 €
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: You can check-out other recipes which use it, like for example: Chocolate thins with toasted nuts, Pistachio and spinach pesto, Rice pudding with fruit and nuts, Crisp apricot and pistachio tart, Frozen Nougat, ... All |
Other recipes you may also like
Tahitian style fish
Little pieces of fish marinated overnight a night in lime juice.260K5 12 hours 57 min. February 21th 2011
Half-cooked chocolate cake with raspberry coulis
A small chocolate cake, still runny in the middle, served with a raspberry coulis.322K5 1 hour 21 min. October 3rd 2010
Chocolate thins with toasted nuts
A very thin disc of chocolate, topped with toasted nuts and candied grapefruit peel.249K4 2 hours 22 min. February 21th 2011
Sausage in brioche
In this recipe, sausage is cooked, the skin removed, and baked in a savoury brioche dough. Serve preferably with a good green salad and French dressing (vinaigrette).404K5 1 hour 49 min. September 10th 2018
Raw beetroot mousse with walnuts
A lightly spiced mousse, made with raw beetroot, with a layer in the centre of finely diced beetroot and roughly chopped walnuts. Discover or rediscover the taste of raw beetroot, very special and so "earthy".355K4 47 min. October 13th 2010
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-04-21)
Note: We'll never share your e-mail address with anyone else.
Post your 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.