nut/seed
Pistachio
Pista
2.6 g1 teaspoon
8 g1 tablespoon
0.8 g1 nut/kernel
Shelled kernels; USDA cup about 123 g gives 2.6 g per tsp.
Instead of Pistachio
Pistachio nutUse the same weight; blanch and peel for a brighter green paste. This is the closest match.
AlmondUse the same weight; blanch and peel. It is firmer and less sweet, so grind a little longer.
Cashew nutUse the same weight; soak in hot water for 15 minutes for a smooth paste. It is sweeter and softer.
Recipes with Pistachio
Bataer Masaledar
Stuffed Quails in Spicy Sauce
Bengali Pantua
Sweet Potato & Cardamom Dumplings in a Sticky Clove Syrup
Cardamom and Pistachio Cake
Chicken Rezala
Chicken in Yoghurt, Cardamom and Ginger
Dhoop Chhaun Keema
Minced (Ground) Lamb Cake Topped with Eggs
Easy Coconut Laddoos
Sweet Truffles with Coconut, Cardamom and Rose Water
Falooda
Ice-Cream Float with Jelly, Chia Seeds, Noodles & Crushed Pistachios
Khajoor Ka Halwa
Warm Date Pudding
Kheer
Rice Pudding
Khubani Ka Meetha
Stewed Apricots with Almonds, Pistachio & Saffron
Malai Kulfi
Mango & Pistachio Kulfi
Mango and Cardamom Barfi
Mango, Pistachio and Cardamom Fudge
No-Churn Rose & Cardamom Ice Cream
Rezhala
Lamb & Yoghurt Curry
South Indian Kheer
Coconut Rice Pudding
Tandoori Chutneywalle Gajjar
Roasted Carrots Glazed with Chilli-Mango Chutney
Tandoori Phal
Caramelized Fruit with White Chocolate & Cardamom Cream