Pistachios

Pistachios, called pista across South Asia, have a sweet, resinous flavour and a colour no other nut can match. Kernels are shelled pistachios ready to use. In Indian and Pakistani sweets they are sliced or chopped over kulfi, rasmalai, kheer, firni, gajar halwa and burfi, and ground into pista barfi and pistachio ice cream. They go into biryani garnish in Mughlai cooking and into Middle Eastern baklava, maamoul and pastries.

There are two kinds on this shelf. Pistachio kernels, shelled and unsalted, are for cooking and decorating; the greener the kernel, the finer it looks on a sweet. Roasted salted pistachios in the shell are for eating by the handful, and jumbo grades split open easily. Small packs of kernels suit a single dessert, while larger packs serve families who make sweets for festivals and weddings.

To slice pistachios thin for garnish, soak kernels in hot water for a few minutes to soften them, then slice with a sharp knife. For a brighter colour, blanch and rub off the papery skins. Keep kernels in an airtight jar in the fridge or freezer. They sit under nuts with almonds and walnuts, and go well with rose water and cardamom in desserts.