Yalda & Pistachio
The Yalda table in one glass, pomegranate and pistachio.
Ingredients
| Ingredient | ml | oz |
|---|---|---|
| Vodka | 50 ml | 1⅔ oz |
| Fresh pomegranate juice · homemade, J07 | 30 ml | 1 oz |
| Fresh lemon juice · homemade, J01 | 10 ml | ⅓ oz |
| Pistachio orgeat · homemade, P10 | 15 ml | ½ oz |
Ounces are rounded; measure in ml for accuracy. Homemade items link to their own page.
chilled coupe
shaken with ice, served up
a few finely chopped pistachios
The story
On Yalda night, pomegranates and pistachios sit side by side on every table. This variation of Yalda swaps the syrups for pistachio orgeat, turning the drink a soft, opaque pink, like the colors of the Yalda spread.
Method
- Shake the orgeat bottle well.
- Add all ingredients to a shaker with ice and shake hard for 15 seconds.
- Fine-strain into a chilled coupe.
- Sprinkle a few chopped pistachios on top.
How it tastes
Softer and rounder than Yalda, with tart pomegranate and a creamy, nutty finish.
Persian taste: malas (sweet-sour), shirin (sweet)
Pair it with
- Food: Saffron chicken kebab.
- Sweet: Nan-e pesteh’i, small Persian pistachio cookies.
- Snack: Salted pistachios
Variations
Rose Yalda & Pistachio
Add 1 drop of rose water.
Balancing tips
- Shake hard so the orgeat feels silky.
Allergens
- Pistachio (tree nut)
- Contains alcohol. Please drink responsibly.
Development notes
- Status: draft recipe, not yet taste-tested.
- Opaque by design.
- Inspiration: Original house recipe.
Watch it mixed
Follow along
Steps light up as the animation plays. Tap a step to jump to it.
Heads-up: this animation was rendered from an earlier draft, so the amounts on screen differ slightly. Follow the ingredient table above.
All of Iran, imagined
