Iran Pistachios

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PISTACHIOS, PISTACHIOS AND MORE PISTACHIOS...

Goes well in hot weather...

Your favorite nut?

Pistachio-Citrus Pound Cake...
I think goes well in an evening gathering...agree?

Ingredients:

2 cups (260 grams) all-purpose flour
1 ½ tsp. kosher salt
1 tsp. baking powder
2 sticks (226 grams) unsalted butter, at room temperature
2 cups (400 grams) sugar
5 large eggs
2 Tbsp. fresh lemon juice
2 Tbsp. fresh orange juice
2 tsp. finely grated orange zest
1 tsp. finely grated lime zest
1 cup (125 grams) shelled, unsalted pistachios, coarsely chopped

Position a rack in the middle of the oven, and preheat the oven to 325°F. Lightly butter a 9”x5” loaf pan, or grease it with cooking spray. Cut a rectangle of parchment paper to line the bottom and the two long sides of the pan, leaving a little overhang. Press the parchment paper into the dish, and grease it lightly, too.

In a medium bowl, whisk together the flour, salt, and baking powder. Using an electric mixer, beat the butter on medium speed until light and fluffy, about 2 minutes. Add the sugar, and beat until well incorporated, 1 to 2 minutes more. Add the eggs one at a time, beating to blend between additions. Add the juices and the zests, and beat until well combined. (Don’t worry if the batter looks curdled.) Add the flour mixture, reduce the speed to low, and beat until just incorporated. Add ¾ cup of the pistachios, and fold in gently. Pour the batter into the prepared pan, smoothing the top. Sprinkle the remaining ¼ cup pistachios over the top.

Bake the cake, rotating it halfway through, until a tester inserted into the center comes out clean, about 1 ½ hours. Transfer it to a wire rack, and let it cool completely in the pan. Run a sharp knife along the short ends of the pan to loosen the cake; then pull up on the parchment paper to lift the cake out of the pan.

Note: The flavor of this cake is best on the day after it’s made.

Yield: 8 to 12 servings, depending on how thickly you slice it.

Adapted slightly from Bon Appétit (April 2012) and Raymond Vandergaag of The Tasting Room at CityCentre

Good Morning to you all... Start a nice day with pistachios...

Do you like to end your main meal with a touch of sweetness?

INGREDIENTS:

1/2 cup of whipping cream
1 1/2 cups of whole milk
3 Tablespoons of sugar
1 teaspoon of rose water or orange blossom water or a bit of each
1/3 cup of cornstarch
1/3 cup of ground pistachios
1/2 cup of whole pistachios, chopped coarsely


METHOD:

Place the cream and milk in a measuring jug; pour 1 1/2 cups of this mixture into a saucepan. Add the sugar and stir over low to medium heat until the sugar is dissolved.
Add to the remaining mixture the cornstarch and mix well to dissolve. As soon as the milk and cream in the saucepan starts to steam, pour the cornstarch mixture over it, stirring with a rubber whisk constantly. It will thicken in a matter of minutes. Add the flavoring of your choice and stir. Add the pistachios and set aside or pour into small bowls.
If using the ball idea, grind some pistachios in a coffee grinder. Dip the cookie dough scooper into water, then the ground pistachios first and then into the ashtalieh, and form little balls. Sprinkle with additional ground pistachios or leave as is. Keep in the fridge until serving time. Serve cold.

For A Delicious Lunch...

Roasted Herb Chicken with Pistachio Salsa Recipe

Ingredients
1 cup unsalted raw pistachios, chopped
1/2 cup roughly chopped flat leaf parsley
1/4 cup roughly chopped chives
3 tablespoons grated lemon peel, divided
Salt and pepper
1/2 cup plus 2 tablespoons olive oil plus more for rubbing chicken
2 tablespoons roughly chopped fresh thyme
2 tablespoons roughly chopped fresh rosemary
1 tablespoon roughly chopped fresh sage
4 bone-in chicken thighs with skin on
1 tablespoon brown sugar, packed
Mashed potatoes or rice

Directions
To make the pistachio salsa: In a medium bowl combine pistachios, parsley, chives, 2 tablespoons of the lemon peel, 1/2 teaspoon salt, pinch of ground pepper and 1/2 cup of the olive oil. Mix well to combine all ingredients. Set salsa aside.

To make the herb paste: In a mortar add thyme, rosemary, sage, remaining 1 tablespoon of lemon peel, pinch of salt and pepper and 2 tablespoons of the olive oil. Use pestle to grind ingredients together to make a paste. If you don't have a mortar and pestle, finely chop all herbs and lemon peel, place in bowl and mix in the salt and olive oil.

To stuff chicken: Gently separate chicken skin from flesh making sure to leave the sides of the skin attached to the chicken to form a pocket. Using your finger, spread a quarter of the paste under the skin; repeat for remaining chicken pieces. Rub brown sugar on the skins.

Place chicken in a shallow baking dish and roast in a 375°F oven for about 35 minutes, or until chicken is cooked through. To test for doneness, pierce the thickest chicken thigh with a knife. Juices should run clear; not pink. Serve with rice or mashed potatoes.

Serves 2 to 4

Recipe by Zoe McLaughlin

Good Morning Pistachio Lovers...
A wake up coffee with pistachio toasts goes well...

Send us your pistachio recipes friends to pubish in the page :)

Wish you members a good day...