Roasted and salted Iranian pistachios in their shells, 20/24, 500g

Roasted salted in-shell pistachios are the quintessential Mediterranean aperitif snack. At our Paris store, we've carried them forever for enthusiasts who appreciate the ritual of shelling their own: the shell protects the kernel from oxidation, and the experience is slower, more convivial.

Origin: Iran. Size: 20/24 (twenty to twenty-four pistachios per ounce — a medium-large grade). Simple ingredients: pistachios, salt.

What sets Iranian in-shell pistachios apart

Iran — and the Kerman region in particular — remains one of the world's leading pistachio producers. The dry continental climate yields a pistachio with a firm kernel and an intensely vivid green color, revealed once the shell is cracked open. That depth of color is precisely what distinguishes the Iranian pistachio from its Californian counterpart.

Grade 20/24: twenty to twenty-four pistachios per ounce of full shells. A medium-large size, ideally suited for aperitif service — each nut is substantial enough to make a statement in a bowl, without veering into extra-large territory.

Shelling pistachios by hand is a culinary tradition in several Mediterranean and Middle Eastern countries. In Lebanon and Iran, it is often done in a group, over tea — a deliberately unhurried social moment that slows consumption and extends the pleasure of the gathering.

Serving ideas

As an aperitif, served in a bowl alongside a crisp dry white wine — Picpoul de Pinet, Muscadet, an unoaked Chardonnay. Salted pistachios also pair beautifully with a pale lager or a gin-based cocktail.

For a homemade mezze spread: in-shell pistachios, marinated olives, crumbled feta, grilled pita, hummus. This is the Lebanese take on the Mediterranean aperitif — every component deserves its own moment.

For culinary use, shell them by hand (five to ten minutes for 250 g) and fold into your dish. It takes longer than reaching for pre-shelled kernels, but the cost is lower and the freshness noticeably superior.

Once shelled at home, these roasted pistachios work wonderfully in the kitchen as well: roughly chopped over a tabbouleh, stirred into Greek yogurt with honey, or scattered over a butternut squash risotto as a finishing touch. The light saltiness complements all of these preparations — just be sure to hold back on any additional salt in the dish.

For a festive presentation, shell the roasted salted Iran pistachios by hand and toss them in a spiced blend (cumin, paprika, smoked salt) in a dry skillet for 30 seconds. Serve warm in individual cups alongside a glass of naturally sweet wine — a refined and memorable aperitif touch.

The art of shelling pistachios by hand is something children learn early in Mediterranean and Middle Eastern households. It is a gesture that naturally slows the pace of eating and often accompanies long, leisurely family conversations.

Storage and availability

500 g bag, available for in-store pickup at our Paris location (58 rue Tiquetonne) or shipped anywhere in metropolitan France. Store in a cool, dry place, away from heat and humidity. The shell naturally protects the kernel, giving in-shell pistachios a longer shelf life than shelled ones.

For enthusiasts who go through large quantities at aperitif time, a bulk kilogram format is available on select references in-store. The 500 g bag remains the most practical household size for everyday use.

Beyond the aperitif ritual, in-shell pistachios offer a real economic advantage: Jumbo-grade in-shell pistachios cost less per gram of edible kernel than their pre-shelled equivalent — provided you're willing to do the shelling yourself. A worthwhile option for regular buyers who aren't in a rush.

For those who like to compare, we also carry Sicilian pistachios (the Bronte variety, rarer and pricier) and Californian in-shell pistachios (lighter in color, more rounded in shape) on the same shelf. Each has its own terroir and flavor profile. The Iranian in-shell pistachio remains the classic benchmark on the European market — an outstanding balance of quality and value.

Frequently asked questions

Why in-shell rather than pre-shelled?

The shell protects the kernel from light and oxidation. Longer shelf life, preserved freshness. For aperitif service, the shelling ritual also naturally slows consumption.

What proportion of shell is in a bag?

Approximately 50% of the gross weight. In a 500 g bag, you can expect around 250 g of edible kernel.

Are Kerman pistachios really better?

Kerman is Iran's primary pistachio-growing region. Its pistachios are recognized for their intense green color and pronounced aroma. It is the benchmark of the Iranian market.

Suitable for children?

Yes, from around four to five years old, with supervision — inhalation risk for very young children. The salt level on this product is moderate.

How long will an opened bag keep?

Three to four months in a dry spot, kept tightly closed. The shell considerably slows oxidation compared to pre-shelled pistachios.

Should they be shelled right before eating?

Ideally, yes: the shell protects the kernel from oxidation. Shelling an hour before aperitif time is perfectly fine. If shelling ahead for a baking project, transfer the kernels immediately to an airtight jar and refrigerate.