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Ajika Pistachio, Raw -     5 oz
Manufacturer: Ajika / AJNT1001 - 5 oz

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Ajika Pistachio, Raw

Tasty fresh or roasted and salted pistachio are also used in ice cream, baklava, pistachio buffis, halvas or biscotti.

Buy Tasty fresh or roasted and salted pistachio are also used in ice cream, baklava, pistachio buffis, halvas or biscotti. here.

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In India, pistachios are used to enhance rice dishes. They are also used in curries and to flavor many desserts such as kheer, gulab jamuns, barfis and kulfi.

Almond Pistachio Saffron Curry Sauce Restaurant Style Recipe
1/2 cup raw unblanched almonds
1/2 cup shelled, unsalted raw pistachio nuts
2 Tbsp ghee
1 large onion, peeled and grated
1/2 tsp ground coriander
1/4 tsp mace
1/2 tsp freshly ground white pepper
2 green cardamom pods, husked, and ground
1/2 tsp cayenne pepper
1 pinch nutmeg
1/2 tsp saffron threads, soaked in 2 tablespoons hot water
2 cups heavy cream
3/4 tsp salt and black pepper, or to taste
Method :
Combine almonds and pistachios in a 10-inch frying pan and dry-roast over medium heat for 8 to 10 minutes. Place in a blender or a food processor and reduce to a powder. Set aside.
Heat ghee in a heavy 2-quart saucepan over medium-high heat. Add onion and cook until lightly browned. Stir in spices and cook until fragrant, about 1 minute. Stir in saffron, cream, salt and powdered nuts. Bring to a boil, stirring constantly. Reduce heat and simmer, stirring occasionally, until sauce is thick enough to coat the back of a spoon, 12 to 15 minutes.
Use this smooth sauce to steam meat or chicken breasts. One recipe will be enough for about 1-1/2 pounds of cooked meat or 1 lb. mixed vegetables.

Persian Rice
1 cup raw white basmati rice
2 tablespoons ghee
1/2 teaspoon ground cinnamon
generous pinch of ground cardamom
pinch of ground black pepper
1/2 teaspoon salt
1 teaspoon freshly grated orange peel
2 cups water
1/2 cup currants, chopped raisins, dates, or dried apricots
1/2 cup coarsley chopped pistachios, toasted
Method :
Rinse the rice in a sieve and set aside to drain. In a saucepan on medium heat, warm 1 tablespoon of the ghee. Add the rice and saute, stirring constantly, for 3 minutes. Stir in the cinnamon, cardamom, black pepper, salt, grated orange peel and dry nuts and dry fruits and continue to saute for 1 minute. Stir in the water, cover, and gently simmer for 25 to 30 minutes, until the rice is tender and the water absorbed.
Yield: 4 to 6 servings

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