Step 1

Bring a pot of water to a boil. Use twice the amount of water as nuts - for example, if you have 1 cup of nuts, boil 2 cups of water. Add the pistachios to the boiling water and remove from heat. Let stand for 3-4 minutes.

Step 2

Drain the pistachio nuts and rinse with cold water.

Step 3

Place the pistachio nuts in small batches, a handful at a time, in the middle of a clean white kitchen towel (towels with a rougher surface work best). Rub the nuts vigorously within the towel to loosen the skins. Many will come off. A few papery skins will remain.

Step 4

Place the nuts in a bowl. For any nuts with skin that remains intact, gently squeeze the skin until the nut is released. Discard the skins.

Step 5

Once skinned, the pistachios will be damp. This may or may not be helpful for your particular recipe. If cutting the pistachios into slivers or quarters, it is easiest to do them right away while still moist. If using in a recipe, generally you will want a dry nut. Spread them out on a lint-free towel and let them dry out thoroughly before using.