New Delhi: World Pistachio Day 2026 falls on Thursday, 26 February, inviting nut enthusiasts worldwide to savour the vibrant green pistachio, a superfood packed with protein, healthy fats, and antioxidants. Celebrated annually on this date, it highlights pistachios’ rich legacy from ancient Persia to modern kitchens, where they shine in snacks, desserts, and savoury delights. Whether you’re in Delhi grabbing a handful from local markets or baking at home, this day promises a nutty adventure that boosts heart health and delights the taste buds. Imagine the satisfying crack of shells echoing tales of Silk Road traders—join the global fiesta and discover why pistachios reign supreme in Indian sweets and global cuisine.

Pistachios aren’t just tasty; they’re a nutritional powerhouse, aiding weight management and reducing cholesterol. On World Pistachio Day 2026, indulge guilt-free while exploring creative recipes that fuse tradition with fun. From creamy kheers to fudge-like barfis, these emerald gems elevate everyday meals into celebrations. Get ready to experiment in your kitchen!

World Pistachio Day 2026: History and significance

Pistachios trace their roots to ancient Middle Eastern civilisations around 6000 BCE, with the earliest cultivation in Persia over 2,000 years ago, where they symbolised wealth and were gifted among nobles. Mentioned in the Bible and savoured by Queen of Sheba, they travelled the Silk Road as prized sustenance for traders, reaching Rome by the first century AD via Emperor Vitellius.

World Pistachio Day on 26 February promotes these nuts’ health benefits—like high fibre, potassium, and antioxidants—while celebrating their versatility in global cuisines. In India, pistachios star in festive sweets, blending cultural heritage with modern wellness trends for heart health and snacks.

Popular Pistachio dishes

Celebrate World Pistachio Day 2026 by whipping up these irresistible pistachio recipes—perfect for beginners craving authentic Indian flavours with a nutty twist.

1. Kesar Pista Kheer

Ingredients to make kesar pista kheer:

1. 
   

   ⅓ cup basmati rice (soaked 30 minutes)

   
   


2. 
   

   1.5 litres full-fat milk

   
   


3. 
   

   ¼ cup sugar

   
   


4. 
   

   6-7 saffron strands (soaked in 2 tbsp warm milk)

   
   


5. 
   

   2 tbsp sliced almonds

   
   


6. 
   

   ¼ cup finely chopped pistachios

   
   

Easy kesar pista kheer recipe

1. 
   

   Rinse soaked rice and add to boiling milk in a heavy pan; simmer on medium, stirring to prevent sticking.

   
   


2. 
   

   Cook 20-25 minutes until rice softens and milk thickens to one-third; add saffron milk and sugar, stir well.

   
   


3. 
   

   Mix in almonds and pistachios; simmer 5 more minutes. Cool and chill—creamy heaven awaits!

   
   

2. Kulfi Track

Ingredients you need to make pista kulfi:

1. 
   

   3 cups whole milk

   
   


2. 
   

   1½ tbsp cornflour

   
   


3. 
   

   3 tbsp sugar

   
   


4. 
   

   1 cup heavy cream

   
   


5. 
   

   ¼ tsp cardamom powder

   
   


6. 
   

   15-20 chopped pistachios

   
   


7. 
   

   1 can (397g) condensed milk

   
   

How to make pista kulfi at home:

1. 
   

   Mix milk, cornflour, and sugar in a pot; boil on medium-low, stirring until smooth and thickened.

   
   


2. 
   

   Add cream, cardamom, pistachios, and condensed milk; simmer 5-10 minutes, stirring constantly.

   
   


3. 
   

   Pour into kulfi moulds, freeze 6-8 hours. Unmould for a refreshing, no-churn treat!

   
   

3. Badam pista barfi

Ingredients to make badam pista barfi:

• 
  

  ½ cup almonds (soaked, peeled, dried)

  
  


• 
  

  ½ cup pistachios

  
  


• 
  

  1 cup sugar

  
  


• 
  

  ¼ cup water

  
  


• 
  

  2 tbsp milk powder

  
  


• 
  

  1 tsp ghee

  
  


• 
  

  ¼ tsp cardamom powder

  
  


• 
  

  Chopped nuts for topping​​

  
  

Quick homemade badam pista barfi recipe:

1. 
   

   Blend peeled almonds and pistachios to fine powder.

   
   


2. 
   

   Boil sugar and water to soft-ball syrup; add nut powder, milk powder, ghee, and cardamom—stir vigorously.

   
   


3. 
   

   Cook on low 10-15 minutes until thick like dough; spread in ghee-greased tray, top with nuts, cool, and slice.