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.
107K 34 3.5
Grade this recipe:

Last modified on: May 20th 2020

Keywords for this recipe:
For 110 g, you will need:
  • 1 pistachios 125 g pistachios
  • Total weight: 125 grams

Change these quantities to make: 55 g 110 g 220 g 330 g
How long does it take?
Time required for this recipe:
PreparationCookingStart 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
How to peel pistachios
Pistachios in their skins have a purplish colour.

Stage 2 - 1 min.
How to peel pistachios
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
Take out a few pistachios and drain them.

Stage 4 - 10 min.
How to peel pistachios
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
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
Whole recipe
Energetic valueProteins CarbohydratesFats
808 Kcal or 3,383 Kj26 gr24 gr68 gr
40 %10 %2 %10 %
Per 100 g
Energetic valueProteins CarbohydratesFats
646 Kcal or 2,705 Kj21 gr19 gr54 gr
32 %8 %2 %8 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
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)
PistachiosPistachios: You can check-out other recipes which use it, like for example: Nougat, Frozen Nougat, Chocolate mendiants, Chocolate cereal bars, Chocolate Truffles, ... All
Other recipes you may also like
Rice pudding (riz au lait)
Rice pudding (riz au lait)
My personal version of this classic family recipe.
383K5 38 min. December 18th 2018
Macarons (the original French macaroons)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
1.6M 714.6 2 hours 38 min. October 3rd 2019
Almond cream or frangipane
Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).
439K 25 44 min. January 23th 2022
Chocolate mousse
Chocolate mousse
Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites.
465K3.7 40 min. February 21th 2011
Rolls of fish in smoked ham
Rolls of fish in smoked ham
Pieces of white fish rolled in thinly sliced smoked ham. These rolls are cooked in a little olive oil and served with French beans. The pairing of smoked ham with fish might seem a little strange, but in fact these flavours marry well.
298K4.9 54 min. February 21th 2011
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-31)

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