Saffron Pistachios

Vicki Butts (lazyme)


Saffron, the world's most expensive spice, is fortunately so flavorful that you need only a tiny bit to flavor foods. Used most famously in risotto Milanese, paella and bouillabaisse, saffron adds a kind of aromatic pungency and gorgeous yellow color.

Mix into steamed basmati rice or couscous.


★★★★★ 2 votes

2 cups
15 Min
20 Min


  • 2 c
    pistachio nuts, shelled, lightly toasted
  • 2 Tbsp
    olive oil
  • 4
    saffron threads, crushed (or 1tsp curry powder and 1/2 tsp kosher salt)

How to Make Saffron Pistachios


  1. Preheat the oven to 250°F. Line a baking sheet with parchment paper.
  2. Place the pistachios and oil in a medium-size bowl and toss to combine. Add the saffron and salt and toss until the nuts are well coated.
  3. Transfer the pistachios to the prepared sheet and arrange in a single layer. Place in the oven and cook until the nuts just begin to color, about 20 minutes.
  4. Remove from the oven, transfer the nuts to a paper towel to drain, and set aside to cool before serving.

Printable Recipe Card

About Saffron Pistachios

Course/Dish: Other Appetizers
Main Ingredient: Nuts
Regional Style: Middle Eastern
Other Tag: Quick & Easy

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