1,569 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

How to peel pistachios

Name: How to peel pistachios
Prep time: 12 min
Cook time: 16 min
Total time: 28 min
Yield: 110 g
Cuisine: French
Ingredients: 125 g 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.

155 K 3.5/5 (34 reviews)

30 min.

Easy

1.35 €

110 g

1 Ingredient

Last modified on: May 20^th 2020

For 110 g, you will need:

1 125 g pistachios
Total weight: 125 grams

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

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.

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.

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.

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 %

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

Like these other recipes: Apricot and pistachio clafoutis, Rice pudding with fruit and nuts, Pistachio panna cotta with custard, Mini apricot and pistachio brioches, Nougat, ... See them all 18

Other recipes you may also like

Bouquet garni

Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking.

March 21^th 2017441 K3.5 15 min.

Clarified butter

This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.

June 21^th 2017488 K4.2 2 hours 15 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.