COOKING WITH PISTACHIOS RECIPES

Steps:

• Cream the butter and sugar together; add baking powder and nutmeg and mix well with electric mixer.
• Add eggs and vanilla and continue to beat at medium speed until light and fluffy.
• Stir in flour just until moist; fold in nuts taking care to not over mix.
• Cover the bowl with plastic wrap or damp cloth and refrigerate for 1 hour.
• Preheat oven to 350 degrees.
• Line cookie sheets with parchment paper.
• Shape dough into 1 inch balls, flatten slightly with bottom of small glass.
• Place 4 inches apart on prepared cookie sheets and bake 10 to 12 minutes or until set.
• Transfer to wire rack to cool completely and enjoy.

Steps:

• Bring vinegar to a boil in a small saucepan over medium-high; boil, swirling pan occasionally, until reduced by half, about 3 minutes. Remove from heat; set aside.
• Brush both sides of onion slices evenly with 1 tablespoon oil. Heat a large cast-iron skillet over medium-high. Add onion, chile, thyme, salt, and black pepper; cook, undisturbed, until charred, about 3 minutes. Using a spatula, carefully flip onion rounds and chile. Cook, undisturbed, until charred on other side, about 3 minutes. Discard thyme.
• Transfer onion and chile to a cutting board; let cool about 5 minutes. Chop onion into about 1/4-inch pieces. Remove and discard chile stem; finely chop chile. Place onion and chile in a large bowl. Add pomegranate arils, pistachios, chives, parsley, vinegar reduction, and remaining 3 tablespoons oil; stir to combine. Season with additional salt and black pepper to taste, if desired.