Pistachio-date nut bread

Pistachio-date nut bread excerpted from Pistachio: Savory & Sweet Recipes Inspired by World Cuisines by Georgeanne Brennan and Barbara Bryant. Photography by Robert Holmes.

Pistachio: Savory & Sweet Recipes Inspired by World Cuisines by Georgeanne Brennan and Barbara Bryant

Pistachio: Savory & Sweet Recipes Inspired by World Cuisines celebrates the striking flavour of this jewellike, delectable nut. With over 60 recipes, authors Barbara Bryant and Georgeanne Brennan draw inspiration from the culinary traditions of Turkey, Iran, Afghanistan, North Africa, Italy, Greece, Spain, France, and the Middle East, giving the dishes a contemporary spin.

Serving up a feast of snacks, breakfasts, sides, mains, and desserts—such as Pistachio Flour Waffles with Pistachio Butter and Pomegranate Syrup, Cumin-Roasted Cocktail Pistachios, Grilled Zucchini Skewers with Pistachio Dukkah, Pistachio-Date Nut Bread, Chicken Milanese with Pistachio-Parmesan Crust, Pistachio Butter-Basted Shrimp Tacos, Pistachio Ice Cream Sandwiches, Pistachio Nut Tart, and Baklava with Pistachios—this stunning collection of recipes highlights the taste and flexibility of the pistachio.

In addition to exploring their culinary history and nutritional value, the authors also provide tips on how to toast and store the nut, as well as how to make your own staples, such as pistachio flour, butter, milk, and paste. With Pistachio, you will discover the rich and complex world of flavour that takes this ancient delicacy from the snack bowl to centre stage.

Pistachio: Savory & Sweet Recipes Inspired by World Cuisines by Georgeanne Brennan and Barbara Bryant is available at Amazon.com, Amazon.co.uk and Indigo.ca.

Makes 2 large loaves

This dough yields a light golden loaf with a subtle, nutty flavour and a tight crumb due to the pistachio flour. The dates, with their jammy sweetness, boost the bread into the category that cries out for a slather of cream cheese or a hunk of Cheddar. It also makes an inspired accompaniment for avocado toast (see page 57) or poached eggs.

4 cups (500 g) bread flour, plus more for dusting

1 cup (112 g) pistachio flour

2½ teaspoons fine sea salt

1 package (2¼ teaspoons) active dry yeast

Freshly grated zest of 2 navel oranges

1½ cups (210 g) salted roasted pistachios, coarsely chopped

1 cup (185 g) dates, pitted and chopped

1½ cups (360 ml) lukewarm water (105° to 115°F/40° to 46°C)

¼ cup (60 ml) agave syrup, plus 1 tablespoon mixed with 1 teaspoon hot water

In a large bowl, combine the bread and pistachio flours, salt, yeast, orange zest, 1 cup (140 g) of the pistachios, and the dates. Whisk to mix well. In a small bowl, stir together the water and the ¼ cup (60 ml) agave syrup. Make a well in the center of the flour mixture and pour the agave syrup mixture into the well. Then, using a wooden spoon, gradually draw the flour mixture into the liquid and stir until the dry ingredients are evenly moistened and a rough dough forms.

Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, about 5 minutes. Shape into a ball.

Grease a large bowl with canola oil. Add the dough ball to the bowl and then turn the ball to coat on all sides with oil. Cover the bowl with a damp kitchen towel and leave the dough to rise in a warm, draft-free area until doubled in size, 1½ to 2 hours.

When the dough is ready, grease the bottom and sides of two 9 by 5-inch (23 by 12-cm) loaf pans with canola oil. Lightly flour the work surface. Punch down the dough and turn it out onto the floured surface. Divide the dough in half. Flatten each half into a rectangle, then lift a long side, roll the dough onto itself to form a long, loaf-like shape, and pinch the seam closed on the bottom. Place each loaf, seam side down, in a prepared loaf pan. Cover with a dry kitchen towel and let rise in a warm, draft-free area until doubled in size, about 45 minutes. About 15 minutes before the dough is ready, preheat the oven to 400°F (200°C).

Bake the loaves for 15 minutes. Adjust the oven control to 350°F (175°C) and continue to bake until golden brown, about 15 to 20 minutes more. Let the loaves rest in the pans on wire racks for 5 minutes, then unmold onto the racks and turn upright.

Using a pastry brush, lightly brush the tops of the warm loaves with the agave syrup–water mixture and then sprinkle with the remaining ½ cup (70 g) pistachios, gently pushing them onto the surface so they adhere. Let cool completely before serving. The bread will keep tightly wrapped at room temperature for up to 4 days. It can also be frozen for up to 6 months.

Recipe reprinted with permission from CAMERON + COMPANY.