1,495 easy and fully explained recipes, with +66K photos and 78 videos

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.

134 K 3.5/5 (34 reviews)

30 min.

Easy

1.35 €

110 g

1 Ingredient

Last modified on: May 20^th 2020

For this recipe: I want to make it (468×) I made it (417×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo

For 110 g, you will need:

1 125 g pistachios
Total weight: 125 grams

Change these quantities to make:

55 g 110 g 220 g 330 g

Change measures:

Metric

Metric weight Metric volumes

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 %

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 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)

Pistachios

Like these other recipes: Chocolate mendiants, Pistachio shortbread biscuits, Pistachio panna cotta with custard, Rice pudding with fruit and nuts, Nougat, ... See them all 18

Other recipes you may also like

Salmon and leek fondue tart

This delicious, creamy tart is full of flavour: big chunks of salmon marinated before cooking and laid on a bed of leek fondue in a shortcrust pastry case. You'll love it!
March 6^th 202051 K 50 min.

Norwegian tartines

Scandinavian-style bread with smoked trout, and a fresh topping with herbs and shallots.
February 19^th 202038 K 30 min.

Leek fondue

Leek fondue (literally "melted") consists of finely sliced leeks cooked until barely tender then simmered gently in cream until thickened. The aim is to keep the fresh green of the just-cooked leeks but with a lovely soft, melting consistency. This can be a side dish or an ingredient in lots of...
March 4^th 202081 K2.5 40 min.

Red endive appetizers

Red endive (radicchio) leaves can be filled to make very elegant snacks. The filling shown here combines cheese with sardines.
May 13^th 202054 K 20 min.

Pork Chops Champvallon style

Pork chops à la Champvallon are a nicely historic recipe of meat and potatoes in long cooking.
April 30^th 202324 K 3 hours 8 min.

News list of cooking-ez.com

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