Type what you have

Ingredients

• ✓ pistachio
• lemon
• olive oil
• ras el hanout
• salt
• chicken thigh
• sweet potato
• zucchini
• chickpea
• artichoke heart
• pomegranate seed
• parsley

Instructions

1. 1 Combine lemon zest and juice, 2 tablespoons olive oil, 1 1/2 teaspoons ras el hanout, and 1/2 teaspoon salt in a resealable plastic bag. Add chicken and coat with marinade, making sure marinade gets under the skin. Seal the bag and refrigerate for at least 30 minutes.
2. 2 Remove chicken from the refrigerator 20 minutes before baking and let come to room temperature.
3. 3 While the chicken is coming to room temperature, preheat the oven to 400 degrees F (200 degrees C). Line a 13x18-inch sheet pan with aluminum foil.
4. 4 Combine sweet potato, zucchini, chickpeas, and artichoke hearts in a bowl with remaining 2 tablespoons olive oil, 1 teaspoon ras el hanout, and 1/2 teaspoon salt. Stir until evenly combined.
5. 5 Remove chicken from marinade and place onto the prepared sheet pan. Place vegetable mixture around chicken.
6. 6 Bake in the preheated oven for 15 minutes. Stir vegetables, then continue to bake until chicken is no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
7. 7 Garnish with pomegranate seeds, parsley, and pistachios before serving.

By France Cevallos

Ingredients

• ✓ pistachio
• sweet potato
• cilantro
• lime juice
• tahini
• garlic
• cumin
• salt
• red pepper flakes

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or foil.
2. 2 Place the potato on the baking sheet, and using a fork, repeatedly pierce the top of the sweet potato to keep it from exploding in the oven.
3. 3 Bake in the preheated oven until sweet potato is fork-tender and cooked through, 45 to 50 minutes. Set aside to cool.
4. 4 Cut sweet potato in half once cool enough to handle, scoop out the flesh, and place in a food processor or blender. Add cilantro, lime juice, tahini, garlic, cumin, salt, and red pepper flakes. Blend until well combined and smooth. Taste, and adjust seasoning if necessary.
5. 5 Spoon dip into a bowl, garnish with chopped pistachios, and serve.

By lutzflcat

Ingredients

• ✓ pistachio
• extra virgin olive oil
• recaito
• quinoa
• orange juice
• salt
• chickpea
• mint leaves
• parsley
• hazelnut

Instructions

1. 1 Combine oil, Recaito, quinoa, orange juice, salt and 3/4 cup water to boil. Simmer covered over medium-low heat, until liquid is absorbed and quinoa is tender, 20 minutes. Stir in chick peas. Remove from heat and let stand, covered, for 5 minutes. Stir in mint, parsley and hazelnuts.

By Goya

Ingredients

• ✓ pistachio
• spinach
• arugula
• beet
• goat cheese
• kosher salt
• black pepper

Instructions

1. 1 Neatly arrange spinach in a 10- to 12-inch circle with leaf tips facing outward. Arrange arugula on top of spinach, leaving the outer tips of the spinach exposed. Scatter beets over the arugula. Arrange pieces of goat cheese around the wreath. Sprinkle pistachios on top. Season salad lightly with salt and pepper.

By Jones

Ingredients

• ✓ pistachio
• cooking spray
• butter
• grapeseed oil
• salmon fillet
• greek seasoning
• panko bread crumb

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
2. 2 Place butter in a microwave-safe bowl and melt in the microwave, 15 to 30 seconds. Let cool and stir in grapeseed oil.
3. 3 Place salmon fillets skin-side down on the baking sheet. Brush with butter mixture and sprinkle evenly with 1 1/2 teaspoons Greek seasoning.
4. 4 Mix crushed pistachios, bread crumbs, and remaining 1 teaspoon Greek seasoning together in a small bowl. Sprinkle evenly over salmon.
5. 5 Bake in the preheated oven until salmon flakes easily with a fork, about 20 minutes.

By thedailygourmet

Ingredients

• ✓ pistachio
• bread crumb
• dijon mustard
• olive oil
• honey
• salt
• pepper
• chicken breast

Instructions

1. 1 Preheat the oven to 500 degrees F (260 degrees C). Lightly coat a baking sheet with cooking spray.
2. 2 Combine pistachios and bread crumbs in a shallow bowl. Whisk Dijon mustard, olive oil, honey, salt, and pepper together in a separate bowl until smooth.
3. 3 Dip chicken into Dijon mixture to coat, then dredge in pistachio mixture until coated. Place onto prepared baking sheet.
4. 4 Place in the preheated oven and turn the oven down to 375 degrees F (190 degrees C). Bake until chicken no longer pink, juices run clear, and coating golden brown, about 20 minutes.

By Julie

Ingredients

• ✓ pistachio
• butter
• yellow onion
• garlic
• salt
• sage
• walnut
• almond
• pine nut
• parmesan cheese
• yogurt
• egg
• delicata squash

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a large skillet over medium-high heat. Add onion, garlic, and salt. Cook, stirring occasionally, until onion is soft, about 3 minutes. Stir in sage and cook until fragrant, about 1 minute. Stir in walnuts, pistachios, almonds, and pine nuts. Remove from the heat.
3. 3 Combine 1/3 cup Parmesan cheese, yogurt, and egg in a large bowl. Stir in nut mixture. Divide stuffing among squash halves. Sprinkle with more Parmesan cheese.
4. 4 Bake in the preheated oven until squash is tender when pierced with a fork and stuffing starts to brown, about 45 minutes. Cut each squash half in half to serve.

By paulettep

Ingredients

• ✓ pistachio
• brussels sprout
• butter
• red onion
• red wine vinegar
• white sugar
• salt
• pepper

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add Brussels sprouts, cover, and steam until tender yet crisp, 8 to 10 minutes.
2. 2 Melt butter in a deep skillet over medium-high heat. Cook and stir onions and 3 tablespoons vinegar in hot butter until onions brown.
3. 3 Add steamed Brussels sprouts, sugar, and remaining 1 tablespoon vinegar to onions in the skillet. Sauté over medium heat until Brussels sprouts are lightly caramelized.
4. 4 Season with salt and pepper. Garnish with pistachios to serve.

By Talia

Ingredients

• ✓ pistachio
• panko bread crumb
• parmesan cheese
• butter
• salmon fillet
• salt
• black pepper
• olive oil
• mustard
• lemon

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine pistachios, bread crumbs, Parmesan cheese, and butter in a small bowl; stir with a fork until evenly combined.
3. 3 Lightly season salmon fillets with salt and pepper on both sides.
4. 4 Heat olive oil in a large oven-safe skillet over medium heat. Sear salmon fillets, flesh-side down, for 2 to 3 minutes. Turn heat off and flip salmon pieces over so skin side is down.
5. 5 Brush tops of salmon evenly with Dijon mustard. Top with pistachio mixture, pressing mixture down onto salmon.
6. 6 Bake in the preheated oven until salmon flakes easily with a fork, 10 to 12 minutes. Serve with lemon wedges.

By France Cevallos

Ingredients

• ✓ pistachio
• olive oil
• onion
• long-grain rice
• vegetable broth
• saffron
• allspice
• butter
• pomegranate seed
• salt
• black pepper

Instructions

1. 1 Heat oil in a saucepan over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add rice and toast until fragrant, 2 to 3 minutes. Pour in hot vegetable broth and bring to a boil. Add saffron and allspice; reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
2. 2 Meanwhile, toast pistachios in a skillet over medium heat until nuts start to turn golden brown and become fragrant, 5 to 10 minutes. Set aside.
3. 3 Stir butter into cooked rice. Remove from the heat and mix in pistachios and pomegranate seeds. Fluff with a fork and season with salt and pepper.

By Afiyet_olson

Ingredients

• ✓ pistachio
• freekeh
• chicken broth
• apple cider vinegar
• tahini
• honey
• olive oil
• salt
• black pepper
• pomegranate seed
• red onion
• mint
• parsley

Instructions

1. 1 Stir freekeh in a medium-sized saucepan over medium-high heat until lightly toasted and fragrant, about 3 minutes. Add broth and bring to a simmer. Cover pan and cook until water is absorbed, about 20 minutes. Remove from heat and let stand 5 minutes. Transfer freekeh to a bowl to cool.
2. 2 Meanwhile, whisk vinegar, tahini, and honey together in a small bowl. Slowly drizzle in olive oil and whisk until combined. Season with salt and pepper.
3. 3 Add pomegranate seeds, onion, mint, and parsley to the bowl with the cooked freekeh. Drizzle in the dressing and toss to coat. Season with additional salt and pepper, if desired. Refrigerate 30 minutes. Top with pistachios right before serving so they don't soften.

By France Cevallos

Ingredients

• ✓ pistachio
• olive oil
• carrot
• onion
• butter
• sugar
• garlic
• curry powder
• chicken broth
• half-and-half
• milk
• salt
• pepper

Instructions

1. 1 Heat oil over medium-high heat in a large, deep saute pan until shimmering.
2. 2 Add carrots, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
3. 3 Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
4. 4 Add curry powder; continue to saute until fragrant, 30 seconds to 1 minute longer.
5. 5 Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until carrots are tender, about 10 minutes.
6. 6 Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
7. 7 Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ pistachio
• salt
• water
• sweet potato
• brown sugar
• butter
• lemon juice
• maple syrup
• ginger
• cinnamon
• cayenne pepper
• salt
• pecan
• walnut

Instructions

1. 1 Stir salt into 2 quarts of cold water in a large pot. Transfer sweet potato pieces to the pot and place over high heat; bring to a simmer. Reduce heat to medium-low and simmer until potatoes are not quite tender but still cooked, 5 to 7 minutes. Use the tip of a knife to test for doneness. Drain.
2. 2 Place brown sugar, butter, lemon juice, maple syrup, ginger, cinnamon, cayenne, and pinch of salt in a skillet. Place over medium-high heat, stirring until glaze ingredients melt and start bubbling. Continue cooking, stirring occasionally, until mixture begins to thicken, 4 to 6 minutes.
3. 3 Transfer drained sweet potatoes to a skillet. Increase heat to high; cook and stir until potatoes are coated with glaze and very tender, and glaze has thickened, 5 to 8 minutes. Transfer to serving dish; garnish with chopped nuts.

By John Mitzewich

Ingredients

• ✓ pistachio
• sweet potato
• salt
• butter
• egg
• maple syrup
• buttermilk
• milk
• vanilla extract
• salt
• allspice
• cayenne pepper
• brown sugar
• all-purpose flour
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish with butter.
2. 2 Place sweet potato cubes into a large pot, cover with water, and add a large pinch of salt. Bring to a boil and cook until a knife is easily inserted into a sweet potato cube, about 10 minutes. Drain well. Return to the pot and mash 2 tablespoons butter into sweet potatoes.
3. 3 Whisk eggs, maple syrup, buttermilk, milk, vanilla extract, cayenne pepper, allspice, and 1/2 teaspoon salt together in a large bowl until smooth. Gradually mash sweet potatoes into egg mixture, starting with 2 tablespoons of sweet potato mixture, until all sweet potatoes are incorporated. Transfer sweet potatoes into prepared baking dish.
4. 4 Mix pistachios, brown sugar, flour, and 1/4 cup melted butter together until completely mixed. Crumble topping evenly over top of sweet potatoes. Use the back of a fork to gently press pistachio mixture down onto sweet potatoes.
5. 5 Bake in the preheated oven until topping is browned and casserole is set, 25 to 30 minutes. If desired, place under oven's broiler for 5 minutes to give topping a little more brown color. Let rest to cool slightly before serving, about 10 minutes.

By John Mitzewich

Ingredients

• ✓ pistachio
• ✓ pistachio
• black pepper
• salt
• dijon mustard
• honey
• white wine vinegar
• flat-leaf parsley
• shallot
• olive oil
• spinach
• olive oil
• sweet pepper
• sweet potato
• beet
• garlic and herb goat cheese
• egg
• flour
• bread crumb

Instructions

1. 1 Place bread crumbs and flour onto 2 separate plates. Place beaten egg in a small bowl. Divide goat cheese in 1/2 and roll into two balls. Flatten the balls to 1/2-inch thickness.
2. 2 Coat both cheese medallions with flour; dip into beaten egg. Coat evenly with bread crumbs. Spoon chopped pistachios on top of each, gently pressing into cheese. Place in a baking dish, cover, and refrigerate at least 30 minutes.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
4. 4 Cut beet and sweet potato into spirals using a spiralizer. Remove stem, seeds, and ribs from peppers; cut into rings. Spread out vegetables on the prepared baking sheet. Drizzle with 1 tablespoon olive oil. Remove cheese medallions from the refrigerator and make space for them on the baking sheet.
5. 5 Bake in the preheated oven until vegetables have softened and cheese medallions have slightly browned, about 10 minutes. Let cool for 5 minutes on the baking sheet.
6. 6 While cheese and vegetables are cooling, combine 1/4 cup olive oil, shallot, shelled pistachios, flat-leaf parsley, vinegar, honey, and Dijon mustard in a food processor. Puree on high until the mixture is completely liquefied, 1 to 2 minutes. Season vinaigrette with salt and pepper to taste.
7. 7 Divide spinach between 2 plates. Top with beet and sweet potato spirals, sweet pepper rings, and a cheese medallion. Drizzle vinaigrette on top and serve immediately.

By Kim's Cooking Now

Ingredients

• ✓ pistachio
• salt
• heavy cream
• milk
• paneer
• potato
• green pea
• green bean
• green bell pepper
• carrot
• raisin
• water
• garam masala
• coriander
• turmeric
• cayenne pepper
• tomato sauce
• ginger paste
• garlic
• onion
• almond
• cashew
• vegetable oil

Instructions

1. 1 Heat 1 tablespoon oil in a large skillet over medium heat. Place mixed nuts in the skillet, cook and stir until golden brown, and set aside. Stir onion into the skillet, and cook until tender. Mix in garlic paste and ginger paste, and cook 1 minute. Stir in tomato sauce, cayenne pepper, turmeric, coriander, and garam masala. Pour in water, and mix in raisins, carrots, green bell pepper, beans, peas, and potatoes. Bring to a boil. Reduce heat to low, and simmer 20 minutes, until potatoes are tender.
2. 2 Heat remaining oil in a separate skillet over medium-high heat, and cook the paneer on both sides, until golden brown. Drain on paper towels. Place in a bowl with enough hot water to cover for about 2 minutes to soften, then stir into the skillet with the vegetables.
3. 3 Stir milk and cream into the skillet with the vegetables and paneer. Bring to a boil, and continue cooking, 2 to 3 minutes. Season with salt to taste.

By LUNACITY

Ingredients

• ✓ pistachio
• almond
• white sugar
• sugar
• cinnamon
• egg
• orange blossom water
• all-purpose flour
• butter
• butter
• salt
• egg
• vegetable oil
• orange blossom water
• honey
• orange blossom water

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Spread almonds over the baking sheet.
2. 2 Bake in the preheated oven until almonds are fragrant and roasted, 20 to 25 minutes.
3. 3 Prepare pastry dough while almonds are roasting. Combine flour, 1/2 cup plus 1 tablespoon butter, and salt in a bowl and rub together until the mixture resembles breadcrumbs. Add egg, oil, and 1 1/2 tablespoons orange blossom water; knead everything into a smooth pastry dough. Add a little water, 1 teaspoon at a time, if dough is too dry. Shape pastry dough into a ball, wrap in plastic wrap, and set aside for 30 minutes.
4. 4 Remove almonds from oven and cool slightly, about 5 minutes. Place almonds in the bowl of a food processor; process until finely and evenly ground. Add 3/4 cup plus 1 tablespoon sugar, cinnamon, egg, and 1 tablespoon orange blossom water in that order to the food processor, pulsing after each addition until mixture is evenly combined and resembles a paste.
5. 5 Remove small walnut-sized portions of filling with greased hands. Roll them into small logs with thin ends. Set aside.
6. 6 Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
7. 7 Roll out half of the pastry dough on a lightly floured surface until very thin. Place one of the almond paste logs on the edge of the pastry, fold pastry over the filling, covering it completely, and seal the edges. Mold with your fingers into a crescent shape. Using a pastry cutter, cut around the crescent, and transfer to the prepared baking sheet. Repeat with remaining dough and filling.
8. 8 Bake in the preheated oven until gazelle horns are lightly golden and baked through, about 20 minutes. They should not get too dark. Let cool slightly, about 3 minutes.
9. 9 Heat honey in a small saucepan over low-medium heat. Remove from heat and stir in 1 tablespoon orange blossom water. Dip gazelle horns into the honey and place on a serving plate. Sprinkle with crushed pistachios.

By babou72

Ingredients

• ✓ pistachio
• almond
• coconut milk
• ice
• avocado
• honey
• saffron

Instructions

1. 1 Blend pistachios and almonds in a blender until ground; add coconut milk, ice cubes, avocado, honey, and saffron. Blend until smooth.

By France Cevallos

Ingredients

• ✓ pistachio
• ✓ pistachio
• all-purpose flour
• baking soda
• salt
• butter
• brown sugar
• white sugar
• egg
• vanilla extract
• dark chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone baking mats (such as Silpat®).
2. 2 Place 1/4 cup crushed pistachios in a food processor and process to a powder.
3. 3 Transfer pistachio powder to a bowl and stir in flour, baking soda, and salt.
4. 4 Combine butter and both sugars in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Gradually stir in flour mixture until just combined. Fold in remaining 1 cup crushed pistachios and dark chocolate chips.
5. 5 Drop tablespoonfuls of dough 3/4 inch apart onto the prepared baking sheets.
6. 6 Bake in the preheated oven until edges begin to crisp, 10 to 12 minutes. Cool on the baking sheet for 2 to 3 minutes before removing to a wire rack to cool completely, 8 to 10 minutes more.

By Vincent Warnock

Ingredients

• ✓ pistachio
• butter
• white sugar
• almond extract
• all-purpose flour
• salt
• egg
• water
• caramel baking chip

Instructions

1. 1 Place the pistachios in the bowl of a food processor and grind until finely ground, stopping before it turns into butter. Set aside.
2. 2 Combine butter and sugar in a bowl and beat with an electric mixer until creamy. Add almond extract and mix in well. Add 3 tablespoons ground pistachios, flour, and salt; mix until the dough comes together.
3. 3 Place dough on a piece of plastic wrap that has been sprinkled with flour. Wrap up and place in the refrigerator for 1 hour.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
5. 5 Combine egg and water in a bowl and beat with a fork. Place remaining ground pistachios in a separate bowl. Shape the dough into 12 equal balls. Roll in the beaten egg and then in the ground pistachios. Set balls 2 inches apart onto the prepared baking sheet.
6. 6 Make an indentation in the middle of each ball with your thumb or the handle of a wooden spoon. Place 5 to 6 baking chips in each indentation.
7. 7 Bake in the preheated oven until lightly browned, about 20 minutes. Allow the cookies to cool on the baking sheet before removing.

By Kim's Cooking Now

Ingredients

• ✓ pistachio
• milk
• banana
• honey

Instructions

1. 1 Combine milk, bananas, pistachios, and honey in a blender; blend until smooth and frothy, about 2 minutes.

By Autumn Leaves

Ingredients

• ✓ pistachio
• butter
• brown sugar
• pear
• sour cream
• nut

Instructions

1. 1 Adjust the oven rack to the center position and heat the oven to 400 degrees F (200 degrees C). Place butter in a baking pan large enough to hold pears in a single layer; set in the heating oven until it melts.
2. 2 Sprinkle sugar over melted butter, then place pears, cut-side down, on top. Bake until tender, about 30 minutes.
3. 3 Remove pan from oven, turn pears over and baste with pan sauce. Return to oven; bake until golden and glossy, about 10 minutes longer.
4. 4 Let cool briefly. Transfer pears to dessert plates or bowls. Top each with a dollop of sour cream, drizzle with caramel pan sauce, sprinkle with nuts, and serve.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ pistachio
• almond
• confectioners' sugar
• orange blossom water
• water

Instructions

1. 1 Combine almonds and pistachios in a food processor; pulse until finely ground. Add confectioners' sugar and orange blossom water and just enough water to form a smooth paste. Wrap marzipan in aluminum foil and refrigerate until chilled before using.

By Nadia

Ingredients

• ✓ pistachio
• maple syrup
• brown sugar
• mustard
• salt
• cayenne pepper
• smoked sausage

Instructions

1. 1 Combine maple syrup, brown sugar, mustard, salt and cayenne in a non-stick skillet over medium-high heat. Add Lit'l Smokies smoked sausages and bring to a simmer. Heat, stirring occasionally, until sauce is reduced and almost gone, about 15 minutes. Sauce will be thick.
2. 2 Remove smoked sausages on to a parchment-lined baking sheet and when cool enough to handle, dip in pistachios. Serve warm.

By Hillshire FarmR Brand

Ingredients

• ✓ pistachio
• green apple
• water
• white sugar
• lemon juice
• green apple
• confectioners' sugar

Instructions

1. 1 Combine 2 chopped apples, water, white sugar, and lemon juice in a food processor; blend until smooth.
2. 2 Pour blended apple mixture into an ice cream maker and freeze according to manufacturer's instructions for sorbet, 10 to 15 minutes.
3. 3 Top with sliced green apple, pistachios, and confectioners' sugar before serving.

By ilikeit

Ingredients

• ✓ pistachio
• milk
• egg
• white sugar
• orange blossom water
• heavy cream

Instructions

1. 1 Bring a large pot of water to a boil and boil pistachios for 2 to 3 minutes. Drain and remove the skin from the pistachios by rubbing them inside a clean and dry cloth. Spread out on another clean cloth and let them dry completely, about 1 hour. Grind pistachios in a blender or using a mortar and pestle until they form a paste. Set aside.
2. 2 Pour milk into a saucepan over medium heat and bring to a simmer. Remove from heat and set aside to cool slightly.
3. 3 Combine eggs and sugar in a bowl and beat using an electric mixer until pale and fluffy, about 5 minutes. Pour into the saucepan with the milk and stir well. Return the pan to low heat and cook until just simmering. Remove from heat and transfer to a bowl to stop the cooking process. Stir in orange blossom water.
4. 4 Transfer ground pistachios to a bowl, add egg-milk mixture, and stir well to combine. Set aside.
5. 5 Beat cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Gently fold pistachio mixture into the bowl with the cream.
6. 6 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

By Squisitosofia

Ingredients

• ✓ pistachio
• water
• rice flour
• white sugar
• milk
• rose water
• saffron
• cardamom

Instructions

1. 1 Combine water, rice flour, and sugar in a saucepan over medium heat. Cook, stirring constantly, until the mixture thickens, about 5 minutes.
2. 2 Mix milk, rose water. saffron, and cardamom together in a bowl; add to rice mixture. Bring to a boil and stir until there are no clumps, about 5 minutes.
3. 3 Carefully ladle hot mixture into 6 cups; garnish each with 3 pistachios. Refrigerate for at least 1 hour.

By moza

Ingredients

• ✓ pistachio
• cranberry
• apricot
• crystallized ginger
• granulated sugar
• evaporated milk
• salt
• white chocolate
• miniature marshmallow

Instructions

1. 1 Like fruitcake batter, there's just enough fudge to hold the fruit and nuts together.
2. 2 Spray an 8-inch square pan with cooking spray. Fit an 8-by-16-inch sheet of foil in the pan so that you can use the foil overhang as a handle to pull fudge from the pan.
3. 3 Place cranberries, apricots, pistachios and ginger in a medium bowl. Then bring sugar, milk and salt to a full rolling boil in a medium heavy-bottomed saucepan over medium heat. Simmer, stirring constantly, until mixture thickens and starts to turn a pale caramel, about 5 minutes. Remove from heat, quickly stir in marshmallows, then chocolate, and stir vigorously until the marshmallows start to melt.
4. 4 Pour mixture into bowl with fruit and nuts; continue to mix vigorously (hands work well once mixture has cooled to warm) until fruit and nuts are evenly distributed. Press fudge into prepared pan. Refrigerate until cool and hard, about 1 1/2 hours.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ pistachio
• vegetable oil
• vegetable oil
• all-purpose flour
• water
• sugar
• rose water
• saffron
• almond

Instructions

1. 1 Heat 3/4 cup plus 2 tablespoons oil in a saucepan over medium heat. Add flour; reduce heat to medium-low. Cook, stirring frequently, until golden and thickened, 10 to 15 minutes. Let cool briefly.
2. 2 Combine water and sugar in a separate saucepan over medium-high heat. Bring to a boil. Stir in rose water and saffron. Add the flour mixture. Cook and stir until thickened, 1 to 2 minutes at most. Serve halva with crushed pistachios and almonds sprinkled on top.

By Noahsmommy

Ingredients

• ✓ pistachio
• almond flour
• powdered sugar
• cardamom
• rose water
• white sugar

Instructions

1. 1 Combine almond flour, powdered sugar, and cardamom in a medium bowl. Drizzle in rose water, 1 tablespoon at a time, and gently knead until a soft dough forms that doesn't stick to your hands. Taste and add more powdered sugar to reach desired sweetness. Adjust rose water if needed.
2. 2 Pinch off about 1/2 teaspoon of dough. Form into a ball and shape like a cone, to resemble a mulberry, or any shape that you like. Roll in white sugar. Repeat with remaining dough.
3. 3 Chop pistachios into slivers, resembling stems. Place a pistachio sliver over each piece of "tut."

By Naz Deravian