Pistachios (In-Shell)
A raw, in-shell pistachio is a different creature than the roasted kind. The nut is creamy and mild, and cracking them yourself is half the point.
What It Is
Pistachios grow in hot, dry climates, mostly across the Middle East and Central Asia, where they have been eaten for thousands of years. The in-shell, raw form is what you get before the roasting and salting that most grocery store bags apply. The flavor is gentler, almost sweet, with none of the sharpness that comes from heavy roasting.
Because they are raw, these are also the right choice when you plan to cook with them. Roasting a pre-roasted pistachio a second time turns it bitter and dry.
What To Do
Spread them on a sheet pan, toss with a little oil and salt, and roast at 350 degrees for 10 to 15 minutes for a snack you control entirely. Shell what you need, chop the nuts, and scatter them over rice dishes, salads, or yogurt with honey. They are traditional in Middle Eastern sweets like baklava.
Store unshelled pistachios in a cool, dry spot and they keep for months. Once shelled, move them to an airtight container in the freezer and use them within a few months for the best flavor.
