Spotted at: Farm 255 restaurant in Athens, Georgia, in a pistachio Manhattan made with Dumante Verdenoce pistachio liqueur; in a pistachio frangipane (a pastry filling typically flavored with almonds) fig tart at New York City’s Nougatine restaurant; in pistachio-crusted cod with cauliflower risotto and curry oil at Atlanta, Georgia’s Canoe restaurant; and served with pork shoulder with chard, roses, and figs at Boulder, Colorado’s Black Cat restaurant.
“The fig-rose combination is straight out of Persian cuisine, however it is a nontraditional use, as it is normally a dessert,” says Eric Skokan, the chef at Black Cat. He makes what’s known in Middle Eastern cuisine as a tarator sauce out of the pistachios to serve alongside the fruit-laced meat. It’s a creamy dippin’ sauce, normally made with tahini (not to be confused with tartar sauce).
Try one of CHOW.com’s pistachio recipes.