roasted, unsalted pistachios

[chiver78]

I messed up the last time I bought pistachios - I picked up roasted UNsalted instead of salted. they are absolutely still delicious, but they don't quite scratch the itch when I'm looking for a salty snack.

other than crushing the shelled nuts and crusting chicken or fish for baking, I don't really know what to do with this bag. any ideas?

[Loopdilou]

Roll balls of goat cheese in crushed pistachios, put on salad with cranberries and a light vinagerette.

Coat a fish filet in crushed pistachios and sear (eta: woops, you mentioned that). Or steak!

Also delicious on/in cookies.

[Deleted]

make a pilaf with pistachios and rice or cous cous or some other grain.

[chiver78]

Aug 24, 2012 20:20:34 GMT -5 ArchietheDragon said:

make a pilaf with pistachios and rice or cous cous or some other grain.

I've actually never made a pilaf from scratch.
do you have a recipe you mind sharing? please and thank you.

[Deleted]

I haven't made this, but people rate it well:

Rice Pilaf with Pistachios and Golden Raisins Gourmet | February 1990

Can be prepared in 45 minutes or less.
Yield: Serves 2
ingredients
1/4 cup finely chopped onion
1/4 teaspoon turmeric
1/8 teaspoon ground cardamom
1 1/2 teaspoons unsalted butter
1/3 cup long-grain rice
2/3 cup chicken broth
2 tablespoons pistachio nuts, toasted lightly, cooled, and chopped
2 tablespoons golden raisins, soaked in boiling water to cover for 1 minute and drained
2 tablespoons thinly sliced scallion greens
preparation

In a small heavy saucepan cook the onion with the turmeric and the cardamom in 1 tablespoon of the butter over moderately low heat, stirring, until the onion is softened. Add the rice and cook it, stirring, until it is coated with the butter. Add the broth, bring the liquid to a boil, covered, and simmer the mixture for 17 minutes, or until the liquid is absorbed and the rice is tender. Stir in the pistachios, the raisins, the scallion greens, the remaining 1/2 tablespoon butter, and salt and pepper to taste.

Read More www.epicurious.com/recipes/food/printerfriendly/Rice-Pilaf-with-Pistachios-and-Golden-Raisins-10307#ixzz24WAK0XLd

[chiver78]

thanks, I'll post back when I can try that out. I don't normally keep cardamom or turmeric, but I think my sis does. we'll try it out in her kitchen

[saveinla]

Aug 24, 2012 20:45:33 GMT -5 chiver78 said:

thanks, I'll post back when I can try that out. I don't normally keep cardamom or turmeric, but I think my sis does. we'll try it out in her kitchen

chiver,

Cardamom is an acquired taste and I would suggest not adding the amount that is mentioned here. Try a very small pinch. If not, use 1 pod (without crushing) and remove it after the rice is cooked.