This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
139 K 3.5/5 (34 reviews)
30 min.
Easy
110 g
1 IngredientLast modified on: May 20th 2020
For 110 g, you will need:
- 1
125 g pistachios - Total weight: 125 grams
Change measures:
Times for this recipe
Preparation: 15 min.
Cooking: 20 min.
All in all: 30 min.
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.
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
| 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 % |
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: Granola, Pistachio cake, Pistachio and spinach pesto, Saucipain, Pistachio powder or paste, ... See them all 18
Other recipes you may also like
How to prepare tomatoes
Yes, I know you will say to me: why peel tomatoes? The answer is very simple: it's much better, gives a better texture, softer in the mouth. The skin is tough, adds nothing to the taste (and you will have noticed that commercial tomatoes have practically no taste), and finally it's there (on/under...June 6th 2012338 K 24 40 min.
How to prepare a lettuce
It is much more economical to buy a whole lettuce than separate leaves in a plastic packet. And it's so simple to prepare - you can see how here.April 17th 2011409 K4.8 30 min.
How to freeze plums
When fruit is in season, there's sometimes a glut - far more than we can use at once. Freezing is a good solution, but plums and other stone fruit should not be frozen whole; the fruit will be unappetizing when thawed. Here's a simple method for successful freezing.September 4th 2019126 K3.7 12 hours 40 min.
How to peel a pineapple
For most recipes it is necessary to completely peel the pineapple, and to keep only the flesh which is then often cut into small pieces. Here is a method.February 21th 2011211 K3.7 20 min.
How to extract passion fruit juice
Passion fruit are rather strange fruit as they do not really have much flesh, but rather seeds surrounded by a fine layer of pulp. Here is a way to extract the juice.March 23th 2011529 K 32.3 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-27)
Note: We'll never share your e-mail address with anyone else.
Post a 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.