AMERICAN PISTACHIOS WITH POMEGRANATE MOLASSES & GARLIC
- 250g American pistachios
- in shell
- 2 tablespoons rapeseed
- groundnut or light olive oil
- 1 large clove garlic
- sliced finely
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 2 tablespoons pomegranate molasses
- Fine sea salt
- to taste
Level of difficulty Average
Cost Average budget
Heat oil over medium heat in a non-stick frying pan. Add pistachios and cook for a minute to begin toasting the shells.
Reduce heat to low and add garlic and spices. Cook for 20 seconds then add pomegranate molasses. Increase heat to medium heat and cook, stirring constantly for 20 seconds.
Reduce heat to low again and cook for another 20 seconds until the liquid turns to a glaze.
Remove from heat and season with salt. Spoon out onto a baking parchment-lined tray to cool, spreading them to minimise them sticking together.