Abstract: The thermal conductivity, thermal diffusivity and bulk density of Iranian pistachios were measured as functions of temperature (ranging from 50 to 93°C) and moisture content (ranging from 3 to 52% db). Specific heats were then calculated from measured thermal conductivity, diffusivity and bulk density. Results showed that the decreases in moisture content to 11.5% (db) produce reduction in thermal conductivity and specific heat, but decreases in moisture content to 3.3% (db), cause proportional increases in thermal conductivity and specific heat. Average values of thermal conductivity and specific heat were changed from 0.231 to 0.466 W m-1 °C and from 1894 to 3820 J kg-1 °C in different moisture content, respectively.