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The Northwood Howler

2024 is NUTS for pistachios

Rhea Gupta
EXPLORING THE PISTACHIO WORLD: The dessert possibilities are endless with pistachios.

Filled with decadent pistachio spread and toasted knafeh, a sweet and flakey Arabic dessert, the pistachio chocolate bar exclusive to Dubai has taken over the world. With the rise in popularity of this pistachio dessert, the internet has found a new affection for pistachios. Here are some ways to bring this internet sensation to your own kitchen.

Pistachio Chocolate Bar, the quick way:

To make your own pistachio chocolate bar, gather ½ cup of either milk or dark chocolate chips. Heat the chocolate in a microwave-safe bowl with ½ tablespoon of coconut oil for 30-second intervals while stirring vigorously. If you have knafeh available in your kitchen, toast the package of knafeh with one tablespoon of butter until golden brown. 

Separately, using a mortar and pestle, grind up ½ cup of pistachios, adding in two tablespoons of white sugar as you bring the mixture to a paste-like consistency. If the mixture remains powder-like, add a spoonful of milk. Optionally, crush some cardamom into the pistachio mixture to enhance the flavor of the dessert. 

Pour your melted chocolate into a silicone mold, tapping the mold to get rid of air bubbles and spread the chocolate in a thin layer evenly. Place the mold into the freezer for about five minutes until solid. Spoon the pistachio mixture into the mold and then flatten it out with a spoon, cover the mold with the rest of your melted chocolate. Then place the mold into the freezer for 10 minutes until frozen solid.

No-churn pistachio ice cream:

In a food processor or blender, blend one cup of pistachios until a smooth paste is formed. Combine this pistachio butter with one can of sweetened condensed milk, and optionally, one dash of vanilla extract. Stir this thoroughly until combined. In a separate bowl, add two cups of heavy whipping cream and using a hand mixer, mix until stiff peaks form. Fold the pistachio mixture into the whipped cream mixture and combine using a spatula. 

Line a baking pan with parchment paper and pour the whipped cream and pistachio mixture in. Smooth out the top and sprinkle crushed pistachios before placing the dessert into the freezer for a minimum of six hours. Once ready, leave the ice cream out for 20 minutes to make serving easier.

Pistachio as a dessert topping:

Pistachios are versatile dessert toppings and are commonly used in Indian desserts like jalebis, kulfis and mango lassi. To prepare this topping, chop up pistachios finely using a knife. You can also chop up other nuts, such as cashews or almonds and mix them with the crushed-up pistachios for better variety. Store this dessert topping in an airtight glass jar and pull it out to top off any dessert.

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About the Contributor
Rhea Gupta
Rhea Gupta, Viewpoint Editor
Rhea Gupta is the Viewpoint Editor of The Howler with an extreme obsession with coffee, not for the caffeine but for the taste. If she isn't spending her time taking a nap for over 2 hours, you can find her chefing it up in the kitchen (with the select few meals she can make), dedicating her time to OC SASA or eating vanilla sponge cake (which she definitely did not make herself).

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