Are you stashing Pistachios?
In the hills of Persia, Syria, and Afghanistan, the seeds of Monotheistic religion sprouted Zoroastrianism. The eschewing of Multiple gods spawned multiple religions. But, religious change wasn’t the only seed in them thar hills. One of the most revered nuts in history hails from this region: the pistachio. Archeologists found evidence of the nut dating back to 6750 BCE. The legendary Queen of Sheba, reportedly, adored them so much, she kept all of them for her court. Talk about hoarding the goods. Do you think she sent her guards to local villages inquiring: Are you stashing Pistachios? Today is your chance to do just that. It’s national Pistachio day.
But, how did we get to this point? Why is this an American holiday? Pistachios are a Middle Eastern Delicacy. Or, they were. Granted, much of the world production of Pistachios still comes from Iran, Turkey, and the region. However, The United States knocked Iran off its pedestal as the number one producer over the last 40 or 50 years. Thanks to the Shah of Iran mandating pistachios in school lunches in the 1970’s, export of the nut dropped. And, the ensuing Iranian revolution caused so much unrest, that the United states increased its own production to fill demand. Today, The US produces 70% of the pistachios in the world. And, Iran (once number one) accounts for less than 20%. People think it’s religious differences causing the rift between the US and Iran,. Perhaps its more about green gold.
Table of Contents
How many times have you been asked: Are you stashing Pistachios?
If you take a plane trip, chances are, you’ll face a number of questions, usually about carrying weapons and drugs. But, How many times have you been asked: Are you stashing Pistachios? If you travel to the middle east, you may hear that (probably not). Just picture a TSA inspector saying that. Who knows, it could happen.
While Pistachios are a decidedly middle eastern delicacy, they have infiltrated the cuisine of the whole world. It’s especially prominent in Italian and Mediterranean cooking. And, Indian cuisine is loaded with pistachios and its close relative, the cashew. Both are “drupes”. A drupe is a large stone like seed encased in flesh or a husk. They grow o trees. Pistachios and cashew seeds eat well as nuts. But, they aren’t the only drupes we eat. Olives, apricots, plums, etc are all drupes as well. The difference is, we eat the flesh and not the seeds in those. But, almonds pistachios, and cashews are prized for the seed. And, the flavor of all three are unique. No wonder Pistachios are mentioned in the bible’s description of the Garden of Eden. They are life affirming.
Yet, it’s apples, not pistachios that got Adam and Eve in trouble. Well, how do you like them apples? I guess God doesn’t have a problem with the nuts, just the nuts eating forbidden fruit. Maybe Eve should have stuck to the drupes. They may even be more healthy.
Are Pistachios really healthy?
Logic dictates that nuts are extremely fatty. This causes high cholesterol, and obesity. But, Pistachios are actually healthy. While they do have a lot of fat, it’s mostly mono and poly unsaturated. This is the good cholesterol. They are high in protein. 4 ounces provides about 20% of the recommended daily protein allotment. And, they have fiber to keep you regular, and help with “gut health”. Plus, there is a moderate amount of carbs. So, between, fat, protein, and carbs, they have all the energy boosters we need.
But, there’s so much more. They are loaded with B vitamins which regulate blood flow and health. They have anti-oxidants to help prevent cancer. And, there are elements like lutein and zeaxinthin which aid in eye health. They also have almost as much potassium as bananas, as well as copper, manganese, and phosphorous. Plus, studies have shown they are effective in lowering diabetes levels, and aid in weight loss. And, they may even help lower cholesterol and blood pressure. You’ve heard the saying: don’t worry, be happy. We should add: eat pistachios to that. Pistachios are an ancient secret that has been right in front of us the whole time.
The journey continues
Being a staple of the Persian Empire, you would think, like Sheba, they would be kept for the ruling class. But, thanks to Alexander the Great, they found their way out of the Middle East. He brought pistachios from the Middle east to Greece. Then, they found their way into Europe, and eventually across the seas. They made it to the USA in the 19th century. Although, they weren’t commercially grown until the 1920’s. And, mass production didn’t begin until the 1970’s. Remember that pesky Iranian revolution. At first, they didn’t seem suited for our environment. Most of the US is moist and full of temperature fluctuations. But, New Mexico and California have some perfect micro-climates.
Thanks to changes in taxation and regulations in the wake of middle eastern unrest, it became profitable for farmers to grow pistachios in the US. And, technological advances gave us the edge in the world market. While Iran has 150,000 growers, most of them are small independent growers who still rely on manual labor. Conversely, the US has fewer growers. But, they use automation. While there are pros and cons to that, the US produces more nuts, and eliminates some of the problems of hand picking. One notable improvement is the lack of bruising of the nuts. I remember when pistachios were died (usually red). They did this to hide bruises and discoloration cause by handling. Now, you get clean cream colored shells with green nuts inside. The most likely time for them to bruise is when you stash them. So, we ask again: Are you stashing Pistachios?
Versatility? Are you stashing Pistachios?
Another beautiful thing about pistachios is their versatility. While they eat well on their own, they compliment all kinds of food. There are many sweet applications from Ice Cream to baklava. And, they work great as a savory ingredient. Try them in rice, salads, or as a crust on your favorite protein. They make a great addition to noodle dishes. And, of course, they go perfectly with cheeses. We make a Pistachio crusted sea bass that gets rave reviews. For more on this and other nuts see our Grab some nuts day article.
Of course you could try a Charosett with Pistachios to bring it back to the Middle east. Or, how about a pistachio Kibbeh? How about in your couscous? For a simple snack, to go with a fine wine, why not roll goat cheese in crushed pistachios and drizzle with honey or pomegranate molasses? Then there are pistachio yogurt dips, biscotti, cookies, breads, and more. And, let;’s not forget about mortadella. Some people put pistachios in the meat. It adds a wonderful texture and taste. You get the picture. Just add pistachios into your favorite dish. Your palate and your health will thank you.
Here are a couple recipes to get you started.
Pistachio ginger halva
Ingredients
- 1.5 Lb Tahini paste (well stirred)
- 1/4 tsp kosher salt
- 1/2 tsp vanilla extract
- 1 1/2 cup sugar
- 1/3 cup water
- 1 cup shelled pistachios
- 1/4 cup chopped candied ginger
Instructions
- Roast pistachios in a 350 degree oven for 8 to10 minutes. Allow to cool. Then chop them.
- Line a sheet pan with parchment paper. Be sure to line the sides to accommodate the halva
- Stir tahini, salt, ginger, vanilla, and 1/2 the pistachios together in a medium to large mixing bowl. It is best to use a wooden spoon for this.
- Put sugar and water in pot. Bring to a boil and stir occasionally. Using a candy thermometer, cook to 250 degrees. It will be like syrup.
- Immediately, drizzle the sugar syrup into the tahini mix. Don't over-work the mix or the halva will come out crumbly.
- Spread the mix evenly in the sheet pan. Press the remaining pistachios into the halva.
- Refrigerate for at least 2 hours. Use the parchment paper to gently remove from the pan. Cut and serve when it is solid.
Notes
Lemon Coconut Flan with Candied Zest and Pistachio Brittle
Ingredients
- 12 large egg yolks
- 1 cup sugar
- 1 pint coconut milk
- 1 pint Coconut cream Sweetened (such as coco lopez)
- 1 tsp vanilla extract
- 1/4 tsp kosher salt
- 2 medium lemon, zest and juice split the lemon zest: 1/2 for in the flan and 1/2 for garnish. Zest it in strips using a peeler and julienne slice or with a zester
- for the caramel
- 1 cup sugar in the raw
- water to cover the sugar
- For the brittle
- 2 cup sugar
- 1 cup water
- 1/2 cup Agave syrup or honey
- 3 cups peeled pistacchios
- 2 Tbsp Margarine, vegan spread, or coconut oil
- 1/2 tsp Kosher or sea salt
- 1/2 tsp baking soda
Instructions
- Make the brittle: Put sugar, syrup, water, and salt in a pot and bring to a boil, then cut back to a simmer. Stir frequently until a caramel has formed. Remove from the heat and fold in the butter, then add the baking soda and pistacchios and stir vigorously. The baking soda will make the mixture bubble. make sure you cook it until it becomes thick. If it is too watery, it won't harden properly. Transfer to a sprayed baking sheet. Spray a rubber spatula to remove from the pot and spread evenly in the pan. Let cool at least 1 hour. Then, cut or break into pieces for service.
- make the caramel for the flan: Mix the first batch of sugar in the raw and water, bring to a boil, then cut to a simmer. Simmer until it becomes syrupy. about 3 minutes in, add 1/2 of the lemon zest and juice.
- In a large bowl, whisk the egg yolks and sugar. Whisk until it thickens. Add in the lemon juice and vanilla. Continue whisking. Add in the coconut milk and cream a little at a time. If it starts to look too thin, stop adding liquid.
- Spray oven proof crocks or ramekins with pan spray. Put them in a baking pan with sides that go at least half way up the sides of the crocks. Pour a short layer of the caramel in the bottom of each ramekin. Save out the citrus zest for garnish. Add in the coconut milk custard in equal portions. Put water in the pan between the crocks and put in a preheated 350 degree oven.
- Bake for about 45 minutes to 1 hour, until the flans are firm. They should not jiggle when shaken.
- Allow the flans to cool overnight. Then, carefully, run a paring knife around the perimeter of the flans to loosen. Place a plate over the flan and then turn it over. The flan should pop out and be surrounded by a pool of caramel. Garnish with lemon zest, mint, and pistachio brittle and serve. You may need to heat the bottom of the crock to loosen the caramel. This can be done in the microwave.