A Simple Bowl of Pistachios

I like this snack most on the days when I want something to do with my hands while I wait for the kettle. Counting out sixteen pistachios sounds fussy, but it is really just a way of slowing down. You end up with a small, finished portion sitting in front of you, and that is a nice feeling after a busy morning.

Pistachios are one of the few nuts that come still partly closed. The shells split open on the tree as the nuts ripen, which is why you so often find them with a little gap along the seam. Some people find that the split shell makes them easier to crack, and I agree. The kernels are green inside, and they carry a mild, slightly sweet flavour that is quite different from almonds or walnuts. Unsalted ones taste cleaner to me, so you can actually notice the nut itself.

A few small tips from my own kitchen. Buy them in the shell if you can, because the shells keep the kernels fresher and the cracking is part of the pleasure. Store any extra shelled nuts in a sealed jar in a cool cupboard, or in the fridge if you buy in bulk, since nuts can go stale and oily when they sit in warm air for weeks. If a pistachio tastes flat or a little like cardboard, it has probably been around too long, and it is worth tossing it rather than forcing it down.

They also make a good partner for a plate of something else. Pistachios sit nicely next to roasted vegetables, which is why I have a soft spot for the honey glazed parsnips and carrots with pistachios when I want a more filling lunch. For a savoury side that stretches a little further, the Smoky Butterbean and Pepper Stew works well with a small handful scattered over the top, adding crunch to a soft bowl.

If you want a snack that is a bit more spreadable, a spoonful of Creamy Unsalted Almond Butter Spread on a slice of apple does a similar job with less fuss. Keep the pistachios for when you want to sit, shell and take your time.