Cooking-ez.com

1,532 easy and fully explained recipes, with +66K photos and 78 videos

How to peel pistachios

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.
149 K 3.5/5 (34 reviews)
Grade this recipe:
duree30 min. difficultéEasy prix1.35 € pour combien110 g ingredients1 Ingredient
Keywords:
Last modified on: May 20th 2020
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 110 g, you will need:
  • 1 pistachios 125 g pistachios
  • Total weight: 125 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 15 min.
Cooking: 20 min.
All in all: 30 min.
When should you start or finish this recipe?
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
How to peel pistachios : Stage 1
Pistachios in their skins have a purplish colour.
Stage 2 - ⌛ 1 min.
How to peel pistachios : Stage 2
Tip the pistachios into a pan of boiling water.

Wait until this comes back to the boil, then turn off the heat.
Stage 3 - ⌛ 2 min.
How to peel pistachios : Stage 3
Take out a few pistachios and drain them.
Stage 4 - ⌛ 10 min.
How to peel pistachios : Stage 4
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.
Stage 5 - ⌛ 15 min.
How to peel pistachios : Stage 5
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.
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 recipe30 RDI=10 %20 RDI=2 %70 RDI=10 %810 RDI=40 %3,380 RDI: 40 %
Per 100 g20 RDI=8 %20 RDI=2 %50 RDI=8 %650 RDI=30 %2,710 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: Nuts
How much will it cost?
  • For 110 g : 1.35 €

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
Pistachios

Like these other recipes: Granola, Chocolate thins with toasted nuts, Chocolate Truffles, Mini apricot and pistachio brioches, Pistachio cake, ... See them all 18

Other recipes you may also like
Ice-cream Vacherin
Ice-cream Vacherin
Ice-cream vacherin is a festive French dessert. It consists of two different flavours of ice cream (blackcurrant and vanilla here) sandwiched between two circles of meringue, topped with whorls of Chantilly (whipped cream) which is then frozen. It is not too complicated, but involves a bit of work and quite a few trips to the freezer and back.
December 21th 2014191 K4.5 8 hours 45 min.
Rice pudding (riz au lait)
Rice pudding (riz au lait)
My personal version of this classic family recipe.
December 18th 2018414 K5 40 min.
Tiramisu
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
July 27th 2013516 K5 50 min.
Broad bean salad with Parmesan
Broad bean salad with Parmesan
A salad that combines crunchy almonds, tender broad beans, with the flavours of balsamic vinegar, parmesan and herbs.
February 21th 2011287 K3.8 25 min.
Green parsley sauce
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.
February 21th 2011546 K 44.3 25 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-11-23)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page