A desert tree originating in western Asia and Asia Minor, the pistachio (Pastacia vera) spread to Mediterranean Europe and today thrives in the dry climates of inland Australia. Technically, the pistachio is not a nut but the seeds of a fruit that grows in bundles like grapes.

All pistachios consumed in Australia before 1994 were grown in Iran or California. Australian pistachios (the Sirora variety) were first developed and released by the CSIRO in 1982 and were bred in Australia for Australian conditions.

Pistachios are grown predominantly in orchards along the Murray River in NSW, Victoria and South Australia, and are usually harvested in March. Production locally is slowly replacing imports but our homegrown product is still supplemented by pistachios from the US, Iran and Turkey.

To bear the fruit, the trees require hot summers and very cold winters, and will suffer from fungal problems if there is too much summer and autumn rain. The trees are either male or female and there must be a male plant near the female for wind pollination and the production of nuts.

The colourful green and purple nut has a hard shell. Typically, when harvested, the kernel is removed from the shell and dried to ensure safe storage. The distinctive sweet flavour is enhanced by roasting. It is also sold in the shell, often roasted and salted. Fresh nuts are very perishable and should be stored in the fridge and eaten soon after picking or dried.

When fully ripe, the shell will split, revealing the coloured edible kernel. It is traditionally known as the smiling or happy nut due to the resemblance of a smiling face when the shell splits.

Pistachios are extremely nutritious, containing plant protein, essential vitamins and minerals – including potassium. They are also a good source of antioxidants (the purple colour is from the antioxidant anthocyanin) and they are rich in good (mono-unsaturated) fats. Its green colour is attributed to the plant pigment chlorophyll. They are lower in calories than many nuts, including almonds.

Pistachios are a very versatile nut, suitable snacking and for use in savoury and sweet dishes. This nut is well-suited to Middle Eastern and Indian sweets and in salads such as Ottolenghi’s cauliflower, pomegranate and pistachio salad. In a happy coincidence, Australian pomegranates are available in late summer into autumn as well.

For a sweet treat with a garnish of pistachios and rose petals, try this Persian Love Cake from Recipetineats.