In Mandarin, pistachios are known as kai-xin-guo (happy nut). The name comes from the fact that the shell on the pistachio is split open in a way it looks like it’s smiling. I love the green and pinkish-red colors of the nut and, of course, its flavor. In many Turkish desserts, the pistachio is often paired with rosewater, like the baklava.

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