Pistachios: to crack, to share, to nibble
بيسطاش
Five pistachios for the tea table and snacking: four in the shell, roasted salted, barbecue, spicy or cheese, and one shelled, roasted without salt, ready for cooking and baking. They open with a flick of the fingers and keep the conversation going. By weight, delivered all over Casablanca, paid on delivery.
- 5 products
- from 50 MAD
- weighed to order
- delivery all over Casablanca
Our five pistachios
Roasted salted pistachios are the great classic: in the shell, golden, just salty enough, the ones you set on the table without even thinking about it. The shell protects the green kernel and makes it a treat to savor slowly. Three seasoned versions take over for snacking: Barbecue pistachios, Spicy pistachios and Cheese pistachios, each with its own character, always in the shell. Finally, Roasted unsalted shelled pistachios: no shell and no salt, a beautiful green, ready for cooking, baking or snacking, with nothing to crack.
How to choose
For entertaining, pistachios in the shell have a special charm: people crack them while they chat, and the table stays lively. Just remember to set a small bowl alongside for the shells. For baking, baklava, decorating a cake or a cream, take the shelled ones: no shelling, and their green color makes a pretty decoration. If you follow a salt-free diet, the unsalted roasted shelled ones are the right choice. A useful tip: a shell that is wide open is easy to crack, a closed one takes more effort. And for children, the roasted salted ones remain the simplest.
Serving
In the shell, serve them in a wide bowl with a second bowl for the shells: a detail your guests will notice. On a fakya platter, pistachios bring a touch of green and gold between the almonds and cashews. For snacking, alternate flavors in small bowls: salted, barbecue, spicy, cheese, everyone finds their own. For a match or a long evening, plan generously: in the shell, a good part of the weight goes with the shells. Empty the shell bowl as you go: the table stays tidy. The shelled ones can be crushed over a dessert, a yogurt or a salad, and go very well with dates.
Storage
Pistachios keep well as long as they stay dry: airtight jar, cool cupboard, away from light. In the refrigerator they keep for several months, and in the freezer much longer. Seasoned pistachios fear humidity, which makes them lose their crunch: close the bag tightly after each serving. Once opened, a tightly closed glass jar keeps them crunchy far better than a rolled-up bag. And if a pistachio smells of old oil, it's rancid: better to throw it away.
