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1
Oil an 8-inch square baking pan and line with plastic wrap.
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2
Oil plastic wrap.
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3
In a small saucepan of boiling water blanch pistachios 3 minutes and drain in a sieve.
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4
Rinse pistachios under cold running water and pat dry.
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5
Rub skins off pistachios.
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6
In a small bowl sprinkle gelatin over 1/2 cup cold water and let soften.
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7
In another small bowl stir together 1/8 cup cold water and cornstarch.
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8
In a 4-quart heavy kettle stir together remaining 1 1/2 cups cold water, granulated sugar, and rosewater and bring to a boil over moderate heat, stirring until sugar is dissolved.
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9
Stir in gelatin and cornstarch mixtures and boil over moderate heat, stirring constantly with a wooden spatula, 10 minutes (mixture will be very thick).
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10
Stir in pistachios and food coloring and cook, stirring, 1 minute.
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11
Pour mixture into baking pan, smoothing top with spatula, and cool.
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12
Chill confection, loosely covered, until set, about 4 hours.
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13
Sift 1 tablespoon confectioners' sugar onto a work surface.
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14
Invert confection onto sugar and peel off plastic wrap.
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15
Cut confection into 1/8-inch cubes.
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16
Sift remaining confectioners' sugar over cubes and toss to coat.
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17
Wrap cubes in parchment paper (do not use wax paper, plastic wrap, or airtight containers because confections will weep) and chill.
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18
Turkish delight may be made 2 weeks ahead and kept chilled, wrapped in parchment paper.
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19
Just before serving, recoat Turkish delight in additional confectioners' sugar.
