Pistachio

pista

A green jewel on a festival plate.

What it is

Pistachios are the green, faintly sweet nuts used mostly as garnish and enrichment in the region's sweets and festive rice — their colour as prized as their flavour. Slivered over a milk pudding or a biryani, they signal celebration.

Where it comes from

Native to Persia and Central Asia, pistachios entered the region's cooking through the same routes as its Mughal refinements — the nut of the feast, the sweet, the special occasion.

What it's called

Pistachio · pista (Hindi). Botanically Pistacia vera.

In the kitchen

Slivered or chopped over kulfi, kheer, barfi and other sweets, and over festive rice and biryani, for colour and a rich, sweet crunch. Ground, they enrich certain sweets. Their green is a deliberate visual note on a celebration plate.

What we know about the claims

Pistachios bring good fats, protein and minerals — a wholesome nut used in small amounts. The usual nut-allergy note; otherwise none.

Choosing and buying

Everywhere; buy unsalted, and slivered or whole as needed for garnish. Look for a good green colour for visual impact.