Slivered Pistachio

What is Slivered Pistachio, and How Can We Make It?

Let’s delve into the world of slivered pistachios. As we all know, Iranian cuisine is renowned worldwide for its colors and flavors, often achieved through spices, sauces, and saffron. However, sometimes this visual appeal is enhanced through shapes and appearances, such as slices. Slices, like almond slices, hazelnut slices, and slivered pistachios, play a significant role in enhancing the beauty and appearance of sweets and ice creams.

However, it’s crucial to use high-quality slices to ensure the desired taste and appearance. Unfortunately, stale and old slices are sometimes used, altering the color and flavor of dishes, sweets, and ice creams. Those aware of this can discern the difference in color and taste of slivered pistachios.

The appearance of sweets is of great importance, and pistachio kernels impart a sweet effect. It should be noted that slivered pistachio is not only used in sweets but also in dishes such as traditional dishes in Iran.

Be sure to contact us to buy Iranian pistachios

Qazvin pistachio kernels are commonly used for slivered pistachios. This type of slivered pistachio is of the highest quality and is the most expensive. The highest quality slivered pistachios in Iran are from Rafsanjan.

Hygiene and storage of slivered pistachios are more critical than pistachios with shell because the kernels are separated from the shells and take on various forms. For example, at home, they should be stored immediately in the freezer. Aflatoxin testing during processing is essential, and European countries have strict regulations in this regard.

The permissible amount of aflatoxin in European countries is between 2 to 5 percent, while Asian countries allow up to 10 percent.

How to Prepare Slivered Pistachios

The best way to create slivered pistachios is to do it at home:

1. Separate Thin Skin: Begin by separating the thin, fruity skin from the pistachios.
2. Remove Bone Shell: To make this step easier, let the pistachios sit in the open air for about an hour to slightly dry the skin, making it easier to remove.
3. Soak in Water: Place the pistachios in a bowl of cold water for half an hour. The water helps to separate the pistachios from their shells.
4. Slice the Pistachios: After soaking, take a sharp knife and slice the pistachios into thin shapes. Spread these slices on a clean cloth in a cool, dry place away from sunlight. This allows the slices to dry properly without turning yellow.

Iranian pistachio and its derivatives are used in various ways throughout the world today. And we are happy that we have been able to offer a product to the whole world made from the core of this product from:

• pistachio’s hard bone shell
• From pistachio powder
• Pistachio oil.
• In food consumption
• Medication Therapeutic Traditional medicine and beauty affairs.

Golden Tips for Slivered Pistachios

1. Initial Soak: Start by soaking the pistachios in water without manipulation. This prevents water from penetrating the pistachios during slicing, preserving their taste.
2. Cold Water Soak: Instead of using hot water, which can alter the pistachios’ properties, soak them in cold water for easier peeling.
3. Avoid Sunlight: Do not expose the pistachios to sunlight during drying, as this can cause them to turn yellow. Opt for a cool, dry place.
4. Drying Method: Spread the pistachios on a cotton cloth in a cool, dry place for about three days, turning them upside down several times a day for even drying. Once dry, store them in a cotton bag or glass container in the refrigerator.

By following these steps and tips, you can create delicious and visually appealing slivered pistachios at home, perfect for enhancing various dishes, sweets, and ice creams. Enjoy experimenting with this simple recipe!

One of the most time-consuming steps, and perhaps  the most difficult, is where we have to tear the pistachios’ skin with a sharp knife and squeeze the pistachio kernel with two fingers. If it was difficult to peel some of them, dip your fingers in the water. Wetness is just enough to peel the skin. So far, our pistachios have become so-called three-skinned.

After this step, we have to cut our kernels into slices with a knife (be careful not to cut them too thin, because after drying, a percentage of pistachio juice evaporates, causing the slices to become narrower and smaller)

In the final stage of slicing, we need to use a cotton cloth to dry. Spread the slices on it (in a cool and dry environment and preferably exposed to the air conditioner or fan). Please leave it in the same way for three days so that the nuts dry well (during this time, we turn our slices upside down several times a day).

To store the nuts, it is better to put them in a cotton bag or a glass and put them in the refrigerator.