That is the natural colour of the kernel: Uzbek pistachios are traditionally greener than American ones. No colouring is added; the riper the kernel, the deeper the green.
Dried fruit & nuts
Uzbek pistachios
Uzbek pistachios from Surkhandarya and the Bukhara region: green kernels in shells that split open naturally, with a rich, creamy taste.
Uzbek pistachios have green kernels in pale shells that have split open on their own, and a full, creamy sweetness. Ours come from orchards in Surkhandarya and the Bukhara region, from this season or last, with no excess salt or oil.
- Origin
- Uzbekistan (Surkhandarya, Bukhara region)
- Category
- Dried fruit and nuts
- Packaging
- Loose from 200 g; 500 g packs
- Shelf life
- Up to 12 months in a cool, dry place
- Certification
- Halal, certified by ALHALAL
In Uzbekistan pistachios are traditionally served with tea as part of a spread of dried fruit and nuts. They also go into Eastern sweets (navat with pistachio, halva, Turkish delight), into the filling of sweet samsa and on top of desserts. The green colour of the kernel is natural; nothing is dyed.
Uzbek pistachios are usually harvested once the shells have already opened: the ripe kernel splits the shell by itself, whereas some commercially grown pistachios are split by machine. You can tell from the split, which is uneven and shows no tool marks. A batch with a lot of closed shells is usually underripe.
Pistachios are eaten on their own as a snack with tea, added to sweet versions of plov (Tashkent wedding plov, for example) and used in Eastern desserts. Shelled kernels keep well for up to 12 months in an airtight container somewhere dry and dark.
FAQ
Uzbek pistachios: common questions
At the counter we keep natural unsalted pistachios, which work in desserts, in plov and with tea. Salted pistachios, the kind eaten with beer and bar snacks, are not an Uzbek tradition, and we only buy them in small quantities.
Serve them with tea as part of a spread of dried fruit and nuts. Mix them with dried apricots for a sweet samsa filling, or scatter them over the top of wedding plov.
The shells should have opened naturally, with no marks from a tool. The kernel should be a deep green with no grey bloom. A batch with a lot of closed shells is usually underripe.
For plov or tea
Everything for dinner at one counter
At Arkan Bazar in Riga you can get everything for a meal in one go: rice, spices, dried fruit, flatbread and tea. Planning a family celebration or cooking for a large group? Write to us through the form in advance, and we will have your order ready on time.