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Preparing raw-ish pistachios

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Earlier this year, my in-laws in Tajikistan sent us some walnuts and pistachios, some of the best I'd ever tasted. The pistachios were dried and salted to mouth-watering perfection, derailing my journey into last year's jeans.

We recently got another bag, and they're a bit too soft, and could use a bit of salt. I'm not sure if it's a problem of not having been prepared well, or of having been stored improperly (the shells are a bit dark and smudged, if that's a clue to anyone). Is there a way for me to fix them up to taste like the others, or will I risk screwing them up further? My husband says they used to dry them in the sun, but we're in the middle of a Prague Winter - no sun for awhile.

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