Pistachio nuts are widely cultivated in Iran.
Pistachio paste is a smooth paste made from pistachios. The paste is used to flavor pistachio puddings, custards, tarts, macaroons, ice cream, cakes, cookies, and other pistachio dessert dishes. It can also be used to flavor other savory foods. Although cooking with pistachios has become quite common in the western part of the world, it originated in the central parts of Asia.
Most pistachio paste recipes call for honey.
Pistachios have been widely cultivated for centuries in the desert regions of Afghanistan, Pakistan, India, Iran, Iraq, Syria, and Jordan, and pistachios are known to be very popular with the Mughals, Assyrians, and Persian royal families; Because of this, pistachios are often described as shahi, or “royal.” In Roman times, traders introduced pistachios to the Western world and pistachio trees began to be cultivated in many European countries. Pistachio cultivation began on the American continent in California in the 1850s and accelerated in the 1970s as relations between the US and Iran, the leading exporter of pistachios to the US, soured. Pistachio cultivation has also been carried out quite successfully in the dry regions of Australia and China.
There are over a hundred varieties of pistachios, and this can make a big difference in size, color, and flavor. The nuts are harvested when ripe, shelled, air-dried, and sorted and processed for market. Pistachios are great to eat as they are rich in carbohydrates, fats, minerals, and vitamins. However, since the harvesting and processing of these nuts is a very manual job, pistachios and their products can be quite expensive.
Pistachio paste can be purchased prepared or made with raw pistachios. To make pistachio paste, raw pistachios are blanched, roasted, and ground. The other ingredients used to make the paste include sugar, honey, water, almonds, and butter. Green food coloring can be used if a bright green paste is needed. Sugar and honey can be omitted in some cases, especially if the paste is used in non-dessert dishes.
When the paste is ready, it is sometimes mixed with butter to give it a smoother texture. Pistachio paste should be stored without adding butter, preferably in an airtight container in the refrigerator. If stored in an airtight container in the refrigerator, pistachio paste can last up to a month.