Indulgent Pistachio Recipes By Chef Sanjeev Kapoor

Holiday meals often become more enjoyable when everyday ingredients feel slightly elevated, and these recipes by Chef Sanjeev Kapoor show how pistachios can add that touch of nuttiness and richness. The Spaghetti with Toasted Pistachio Pesto carries the freshness of basil and parmesan, with toasted pistachios giving the pesto a fuller, nutty tone that works well for a festive spread. The Murgh Pista brings an entirely different send of comfort, where pistachios form a soft paste with coriander, chillies, onions and aromatics, creating a chicken dish that sits well with warm seasonal cooking. Both recipes allow pistachios to play a central role without overwhelming the rest of the meal, which makes them ideal choices for holiday gatherings.

Image credit: Chef Sanjeev Kapoor

Spaghetti With Toasted Pistachio Pesto

Ingredients

1. 200 grams spaghetti
2. ½ cup American Pistachios, toasted
3. 2 cups fresh basil leaves
4. 6-8 garlic cloves
5. 4 tbsps parmesan cheese powder + for garnish
6. Salt to taste
7. 7 tbsps extra virgin olive oil
8. ½ cup mixed colour cherry tomato (yellow and red) halves
9. Crushed black peppercorns to taste
10. Fresh basil sprig for garnish

Instructions

• Put the basil leaves in a blender jar. Add garlic, parmesan cheese powder, American Pistachios, salt and drizzle 5 tbsps olive oil and blend to a coarse paste.
• Bring sufficient water to a boil. Add salt and remaining olive oil. Add the spaghetti and cook for 8-10 minutes.
• Add the pistachio pesto in another pan. Add the cooked spaghetti and toss till well coated with the pesto. Add ½ cup pasta water and lightly toss.
• Place the pan on medium heat. Add cherry tomatoes and crushed black peppercorns and gently toss again.
• Twirl the spaghetti with a tong and place it on a serving plate. Garnish with parmesan cheese powder and basil sprig. Serve hot.

Image credit: Chef Sanjeev Kapoor

Also read: The Many Layers Of Tipsy Pudding: A Boozy Dessert For Festive Evenings

Murgh Pista

Ingredients

1. 750 grams chicken (murgh), cut into 2 inch pieces on the bone
2. 1 cup American Pistachios
3. 1 medium onion, chopped
4. 2 inch ginger, roughly chopped
5. 2-3 green chillies
6. 5-6 garlic cloves
7. ½ small bunch of fresh coriander leaves
8. ½ cup whisked yogurt
9. ½ tsp turmeric powder
10. Salt to taste
11. 2 tbsps ghee
12. 1-2 cloves
13. 3-4 black peppercorns
14. 3-4 green cardamoms
15. 1 bay leaf
16. 2 inch cinnamon stick
17. Fresh cream for garnish
18. Blanched, peeled and slivered American Pistachios
19. Fresh coriander sprig for garnish
20. Steamed rice to serve

Instructions

• Bring sufficient water to a boil in a pan. Add American Pistachios and blanch for 3-5 minutes. Drain the pistachios and put them into cold water to stop the carry over cooking to avoid discoloration.
• Peel the pistachios.
• To make the masala paste, put the onion in a blender jar. Add ginger, green chillies, garlic, coriander leaves and the peeled pistachios. Add ½ cup water and blend to a fine paste.
• Take the chicken in a large bowl. Add whisked yogurt, turmeric powder and salt and mix well.
• Heat ghee in a kadai. Add cloves, black peppercorns, green cardamoms, bay leaf and cinnamon stick and sauté till fragrant.
• Add the chicken and sauté on high heat for 3-4 minutes. Add the blended paste and salt and mix well.
• Add ¾ cup water, mix, cover and cook for 15-20 minutes.
• Transfer into a serving bowl. Garnish with fresh cream, blanched and slivered American Pistachios and coriander sprig. Serve hot with steamed rice.