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The original homelands of the pistachio were Asia Minor (now Turkey), Iran, Syria, Lebanon and a bit north to the Caucasus in southern Russia and Afghanistan.

Archeologists have found evidence in a dig site at Jarmo, near northeastern Iraq, that pistachio nuts were a common food as early as 6750 BCE. Then, for unknown reasons, these nuts fell into obscurity until 2000 BCE when the Near East sprouted in population and less common foods such as pistachios were rediscovered and even cultivated. The hanging gardens of Babylon were said to have contained pistachio trees during the reign of King Merodach-baladan about 700 BCE.

In the rocky hills of Palestine and Lebanon, pistachio trees grew wild, their treasured fruits picked and eaten raw or brought home and fried with salt and pepper. Not much went to waste in ancient times. Even the oil from the pistachio was pressed and used for cooking as well as for flavoring desserts.

The delightful green nutmeats had prominence in tasty, historical desserts such as Baklava, Nougat, and Turkish Delight where they served as a major ingredient. In biblical times chopped pistachios were added to fruit compotes, puddings, and stuffings, while the nuts in their ground-up form added body and flavor to many savory sauces. Today, pistachios are a familiar American snack, while in Iranian cooking, the nuts are often added to rice dishes along with raisins or currants, herbs and saffron.

The Persians used the pistachio abundantly, not only for desserts, but also in ground-up form to thicken and enhance sauces. The Arabs learned a few culinary secrets from the Persians and included pistachios in their dessert delicacies such as Baklava, a rich treat made from buttered filo dough alternately layered with nuts and bathed in a sweet syrup after baking. Pistachios were willing travelers and held up well on distant journeys, trekking from Persia to China via the Silk Route

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