Addictive and very snack-able.
These pistachios have found themselves a consistent presence in my fridge. I reach for them as a solo snack, tossed into nearly every salad I make, on top of morning kefir bowls and also crowning a soon-to-arrive recipe for Rose Cardamom Pudding.
Honey & Za'atar Smokey Roasted Pistachios
1 Serving
1 cup raw shelled pistachios
1/4 tsp smoked paprika
1/2 tsp za’atar
Kosher salt
Honey
OPTIONAL: zest of a clean lime
Preheat your oven to 300 F
Put some parchment down on a half sheet baking tray.
Add 1 cup of raw shelled (or unshelled) pistachios to the parchment. Drizzle with honey and then sprinkle with 1/4 tsp smoked paprika, 1/2 tsp za’atar and a good pinch of kosher salt.
Use a utensil to give the pistachios a mix before flattening them into a single layer.
Place in the oven for 15-20 minutes. They should be fragrant!
You can finish them with a bit of lime zest if you want! Serve immediately warm, or bring to room temperature before storing in the fridge up to 2 weeks.