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A Recipe From Superior Nut: Top Notch Turkish Pistachios

In the eyes of experts, Turkish pistachios are superior to the California variety. The plant is native to the Middle East, so this might not come as a surprise. While Turkish pistachios can be eaten as they are, there's so much more that you can do with them, and since we at want you to get the most out of your experience, we'd like to share a recipe for a unique pistachio treat: Turkish Delights.

Before you begin, be sure to gather the following ingredients:
  • cup shelled Turkish pistachios
  • four -ounce envelopes unflavored gelatin (about 3 tablespoons)
  • 2 cups cold water
  • 1 cup cornstarch
  • 3 cups granulated sugar
  • 5 teaspoons rosewater
  • 1/3 cup confectioners' sugar plus additional if necessary
First, take an 8-inch pan and some plastic wrap. Oil them both, and then cover the pan with the plastic wrap. Now, fill a saucepan with boiling water, and allow the pistachios to blanch for 3 minutes. Drain in a sieve, then rinse them with cold water, pat dry, and rub the skins off.

Get two small bowls. In the first one, let gelatin soften over 1/2 cup cold water. In the second bowl, mix 1/8 cup cold water and cornstarch and stir them together.

Now, with the remaining 1 cups of water, take a 4 quart kettle and stir with granulated sugar and rosewater. Boil the water and stir it until the sugar dissolves. Boil the gelatin and cornstarch mixtures and stir them with a wooden spatula for about 10 minutes. You should have a very thick mixture. Next, stir in the pistachios and, if you wish, add some food coloring. Cook and stir the mixture for 1 minute, and then pour it into a baking pan, using the spatula to smooth the top, and cool it until it sets. It should take about four hours.

The bulk of the work is done, but the confection isn't quite finished yet. Now, get 1 tablespoon of confectioners' sugar and sift it onto a work surface. Take your mixture and invert it onto the sugar. You can cut it into cubes measuring 1/8 of an inch. Take the remaining sugar, sift it over the confection, and toss to coat. Now, wrap the cubes in parchment paper (and only parchment paper; other methods will ruin them) and chill them. You can make them up to two weeks ahead of time; just keep them chilled and wrapped in parchment paper.

This is an excellent way get creative with Turkish pistachios, so get cooking now!

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