Pistachio Skin Jam Recipe
The English word ‘pistachio’ is borrowed from Italian and ultimately from Persian. Iranians claim that their country produces the best pistachios in the world. The pistachio skin jam is not commercially available in Iran, and Iranians often make it at home during the pistachio season in late summer when fresh pistachios come to the market. Using pistachio skin as the main ingredient of the jam is very Iranian. The pistachio skin loses its distinctive taste when made into jam, but it does have a unique texture and carries the quintessential Iranian color and flavor of saffron, green cardamom and rosewater.
Sugar: 500 g
Green Cardamom: 3-4 pieces
Pistachio Skin: 250 g
Medium sized lemon: 1
Crashed or slivered pistachio: ½ cup
Rosewater: ½ cup
Crushed Saffron: 1/8 teaspoon
Water: 2 cups
Peel skin off the fresh pistachios, wash the pistachio skins thoroughly, and soak the pistachio skin in cold water for a good 3-4 hours.
Bring two liters of water in a medium pot to boil, dump the soaked pistachio skin in the boiling water, and boil for 15-20 minutes, then drain and wash the pistachio skin with cold water. Repeat this step 2-3 times until the pistachio skin no longer tastes bitter.
Mix sugar, water, rosewater, crushed saffron and cardamom in the pot; then place the pot on stove with medium heat, stir and bring the mixture to boil, then turn the heat down to low heat.
Add the pistachio skin into the mixture, stir and let the mixture simmer in low heat for 1-1.5 hours until the mixture thickens to jam of the desired consistency, and remove the pot from the heat.
Squeeze the lemon juice into the jam, add slivered or crushed pistachio and then serve.