Now commercially grown, the pistachio can be bought all year round. However, pistachios are just coming into season this month. Fresh fall salads; rich desserts and hearty main dishes will all taste better with this delicious nut.

The best known origin of pistachios dates back to approximately 7000 B.C. in the proximity of present day Jordan. Once reserved only for royalty, these subtle flavored nuts were a favorite of the Queen of Sheba. It is said that she “confiscated all Assyrian deliveries for herself and for her royal court.” She is said to have believed the preferential pistachio was an aphrodisiac.

It takes 5 to 7 years for the tree to produce fruit but the tree can live for over one hundred years. Both the male and female pistachio trees are needed to produce fruit. The male, which is normally a Peter’s species, pollinates the female trees, usually the Kerman species. Pollination is reliant upon the wind. Some growers will graft the two species together, avoiding the risk factors of pollination. A dry climate is required for growth. They can not withstand extremely humid or cold climates.

Nutritionally, pistachios provide high potassium content, iron, protein, and dietary fiber. They are known as the most potassium rich nut. Aesthetically, the fruit pleased chefs because of the wonderful green color, which was missing from many dishes. The red color of pistachios was applied due to pistachios being handpicked. The suppliers hoping to attract more consumers, dyed them red, which also camouflaged the marks from the handpicking. Once pistachios began large production, meaning machine picked, the original green color was shown once again.

The pistachio stuffing can be served with chicken or turkey also.

2 Boneless Pork Chops, 1 1/2 thick

3 medium sized apples, rinsed, peeled and diced

1 1/2 cups herb flavored croutons

1/2 cup fresh pistachios, finely chopped

1 tsp. cinnamon

2 tbsp. oil

2 tbsp. butter

1 tsp. seasoned salt

Salt

Pepper

Preheat oven to 425 degrees. Add oil to skillet. Brown pork chops in skillet on medium heat. Place pork chops in baking pan. Apply seasoned salt. Bake covered in oven for approximately 35-40 minutes.

When pork chops have 15 minutes left for cooking, start stuffing. In small saucepan, boil 1 cup water and butter. Add croutons, apples and cinnamon. Stir until very moist. Add more water little by little if necessary. Cover and keep on low heat until pork chops have completed cooking.

When fully cooked, remove pork chops from oven and put on serving plates. Divide a good portion of apple stuffing mixture on top of each pork chop. Sprinkle fresh pistachios on top of stuffing. The pistachios can be added to the stuffing mixture when cooking if preferred. Serves 2. Salt and Pepper to taste.

Sources:

http://www.iranianpistachios.org/english/passion/history.htm (Queen of Sheba)

http://www.roasted-pistachios.com/history-of-pistachios.php (origin and quote)

http://www.roasted-pistachios.com/growing-of-pistachios.php