{"product_id":"slivered-pistachios","title":"Slivered Pistachios","description":"\u003cp\u003ePeeled Iranian pistachio kernels cut lengthwise into fine slivers, roughly 15–20 mm long and 3–4 mm thick. Cut from kernels that have already had the skin removed, so the green runs right through the sliver rather than sitting behind a brown edge.\u003c\/p\u003e\n\n\u003cp\u003eThis is the cut for anything where the pistachio needs to be seen. Slivers catch light along their length, sit at angles rather than lying flat, and read unmistakably as pistachio from across a counter.\u003c\/p\u003e\n\n\u003ch3\u003eWhy the shape matters\u003c\/h3\u003e\n\n\u003cp\u003eA sliver holds its structure where a chopped nut collapses. It survives a bake without disappearing into the crumb, stays crisp under syrup on kunafa and baklava, and gives a finished dessert visible texture instead of a scattering of fragments. On the side of a cake or across the top of a tart, the length does work that granules cannot.\u003c\/p\u003e\n\n\u003ch3\u003eHow to use\u003c\/h3\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFinishing.\u003c\/strong\u003e Entremets, tarts, gelato, plated desserts and chocolate work.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMiddle Eastern pastry.\u003c\/strong\u003e Kunafa, baklava, maamoul and halva, where the sliver is the traditional cut.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eViennoiserie.\u003c\/strong\u003e Press into croissants, danishes and brioche before baking.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBaked goods.\u003c\/strong\u003e Fold through biscotti, cantuccini, cookies and loaf cakes.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSavoury.\u003c\/strong\u003e Pilafs, grain bowls, roasted vegetables and salads.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhich size?\u003c\/h3\u003e\n\n\u003cp\u003eSlivers go further than people expect, because a pinch is usually enough.\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003e250 g.\u003c\/strong\u003e Fifty to seventy individual desserts, or several trays of kunafa and baklava. For a home baker, months of finishing work.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e500 g.\u003c\/strong\u003e A hundred to a hundred and forty finished desserts. Suits a small café, a home baker taking orders, or pistachio garnish on more than one menu item.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e1 kg.\u003c\/strong\u003e Two hundred to two hundred and eighty finished plates. For patisseries, hotel pastry sections and Middle Eastern bakeries where slivers sit on the mise en place permanently.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWorking notes\u003c\/h3\u003e\n\n\u003cp\u003eApply to wet surfaces at the last moment — slivers soften quickly against cream or glaze. For a light toast, 140–150°C for five to six minutes; they are thinner than kernels and colour fast, so watch them. At volume, toast in single layers.\u003c\/p\u003e\n\n\u003ch3\u003eAt a glance\u003c\/h3\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Iran\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eForm:\u003c\/strong\u003e Lengthwise slivers, cut from peeled kernels\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e Approximately 15–20 mm long, 3–4 mm thick\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% pistachio kernels. Nothing added.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAllergen:\u003c\/strong\u003e Tree nuts\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAvailable in:\u003c\/strong\u003e 250 g, 500 g and 1 kg\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\n\u003cp\u003eSealed, cool, dark and dry. Cut nuts have more exposed surface than whole kernels and turn faster, so refrigerate once opened and keep the pack closed between uses.\u003c\/p\u003e\n\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\n\u003cp\u003e\u003cstrong\u003eSlivers or granules?\u003c\/strong\u003e\u003cbr\u003e\nSlivers when the pistachio should be seen — garnish, finishing, anything on the surface. Granules when it should be distributed — coating, folding, crunch through a layer. Most kitchens running pistachio seriously keep both.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eAre there fragments in the pack?\u003c\/strong\u003e\u003cbr\u003e\nSome, inevitably. Cutting a nut this fine produces a proportion of shorter pieces and fines, and any supplier claiming otherwise is either sieving heavily or not telling you. The fines are perfectly usable — fold them into batters rather than throwing them out.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCan I make these myself from kernels?\u003c\/strong\u003e\u003cbr\u003e\nBy hand, slowly, and not evenly. It is the kind of job that is fine once and tedious by the third time.\u003c\/p\u003e","brand":"Délice Pistachios","offers":[{"title":"250 g","offer_id":53775420326182,"sku":null,"price":79.0,"currency_code":"MYR","in_stock":true},{"title":"500 g","offer_id":53775420358950,"sku":null,"price":139.0,"currency_code":"MYR","in_stock":true},{"title":"1 kg","offer_id":53775420391718,"sku":null,"price":239.0,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0782\/7442\/9222\/files\/Delice_Slivered_Pistachio.jpg?v=1785668575","url":"https:\/\/delicepistachios.com\/products\/slivered-pistachios","provider":"Délice Pistachios","version":"1.0","type":"link"}