Saffron-toasted pistachios

Saffron-toasted pistachios

Pesteh-ye zafaran

By
From
Saraban
Makes
1 kg
Photographer
Mark Roper

We were taught this method in Rafsanjan, the pistachio capital of Iran. Mr Mahmud Hassani, the owner of a pistachio orchard, invited us to an impromptu lunch, and on our departure his wife loaded us up with a big bag of these tasty nuts to see us through our long journey. The saffron turns the nuts a glorious and exotic gold, and fresh lime juice and salt give them an irresistible tang. Once you start snacking, it’s hard to stop!

Ingredients

Quantity Ingredient
1kg raw pistachios in the shell
1 lime, juiced
1 tablespoon sea salt, or more to taste
2 tablespoons Saffron liquid

Method

  1. Heat a large, heavy-based frying pan over a medium heat. Tip in the pistachios and toss them over the heat to warm.
  2. Mix the lime juice with the saffron liquid and sprinkle over the nuts. Cook, shaking the pan continuously, so that the nuts absorb the liquid and colour evenly.
  3. When most of the liquid has been absorbed or has evaporated, and the nuts are golden brown, sprinkle on the salt. Toss for a few more minutes, then remove the pan from the heat.
  4. Tip the pistachios into a serving bowl and serve hot, or allow to cool and store in an airtight container.
Tags:
Saraban
Malouf
Greg
Lucy
Iran
Iranian
Middle Eastern
Persian
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