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Pistachios with Pizzazz

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Spiced Persian Pistachios

I’m looking forward to this summer… most of the island will scurry to Europe or further, the roads will be clear, I won’t need to fight my way into Adliya’s restaurants (or will I) and even more exciting…Virgin River season 4 drops.

Ok ok, don’t judge me. I know you are all into your hipster shows and scary programmes, but I need some soothing, calming tv. I can’t handle murders and mysteries. I want the Judy Blume of Netflix shoes. Virgin River, Sweet Magnolias and whatever period drama is on (huzzah persuasion is dropping too in a few weeks).

Anyways, now that I have outed myself as having undeniably naff taste in programs, we can move past this and discuss snacks for tv watching. And most important pistachios.

As a hyphenated Persian (and the chief grower of these globally) we take our nuts seriously.

For this month’s Food & Tools "Use Your Cookbook Club: I was delighted to find quite possibly the easiest recipe my post covid self could handle (I haven’t cooked in 10 days…a long time in hungry fifi years). The ingredient selected this month was 'pistachios'.

The recipe I chose is a traditional way Iranians prepare pistachios and much better than eating the store-bought versions as is. It's pistachios with pizzazz…

Spiced Pistachios

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Course Snack

Ingredients
 

  • 3 cups Pistachios
  • 1 cup Lime juice
  • 0.5 tsp Cumin
  • 0.5 tsp Cardamom
  • 0.5 tsp Turmeric
  • 0.5 tsp Sea salt
  • 0.5 tsp Cayenne
  • 0.5 tsp Paprika

Instructions
 

  • In a bowl with the lime juice and sea salt together
  • Add in the rest of the spices and mix well
  • Add the pistachios and mix, to ensure they are coated with the spice rub
  • Rest on the counter for 30 minutes
  • Pre-heat the oven to 110 C
  • Pour the pistachio mixture onto a baking tray, make sure they are flat and spread out
  • Roast the pistachios for 45 minutes
  • Remove, cool down, sieve out any extra spice mixture
  • Enjoy!

The result, nuts so good you won’t mind watching whatever crap is on tv :p Even Virgin River.

Recipe Credit: Recipe is by the one and only, Najmieh Batmanglij

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