1,551 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.

152 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: Chocolate thins with toasted nuts, Pistachio powder or paste, Pistachio shortbread biscuits, Apricot and pistachio clafoutis, Frozen nougat, ... See them all 18

Other recipes you may also like

Lille style chicken

Chicken breasts and mushrooms, cooked separately, then mixed with a tasty cream sauce before serving. It's a dish with a "cuisiné" taste, but which unfortunately is becoming increasingly rare in restaurants.

May 10^th 2023377 K3.8 50 min.

Stewed apple (compote)

Here is a very basic but delicious recipe, and the pitfalls to avoid.

November 8^th 20172.46 M 14.8 1 hour 15 min.

Potted meat (rillettes)

Potted meat (rillettes) is cooked long and slow in fat. Rillettes can be of pork or duck. Here is the pork version.

October 3^rd 2019464 K 24.5 6 hours 50 min.

Hot box cheese

This recipe is a great classic from Franche-Comté (area of eastern France). A Mont-dor cheese (from this area) is oven cooked in its wooden box with a little dry white wine, and served melted over baked potatoes. It's a dish for a winter evening meal with friends, very easy to prepare, everything goes on the table around which you are sitting.

February 11^th 2016368 K4.3 60 min.

Leek and tuna loaf

This loaf is a savoury cake (quite popular in France) made with tinned tuna and leeks that have been lightly cooked with shallot.

October 3^rd 2010208 K4.4 1 hour 20 min.

News list of cooking-ez.com

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