Pistachio Dukkah

• servings: 1 cup

Ingredients

3 tablespoons coriander seeds

1 tablespoon cumin seeds

1/2 cup shelled pistachio nuts

1/4 cup sesame seeds

3 tablespoons unsweetened shredded coconut

1 teaspoon sea salt

1/2 teaspoon freshly cracked black pepper

Directions

Toast coriander and cumin seeds in a small skillet over medium heat until fragrant, about 2 minutes. Transfer spices to a spice grinder or mortar and pestle and allow them to cool completely before grinding.

Meanwhile, roast nuts in a small skillet until golden, about 5 minutes. Transfer to a cutting board and finely chop. Set aside. Add sesame seeds to the skillet and toast until golden brown, about 2 minutes. Toast coconut in the skillet, stirring constantly until golden, about 2 minutes. Transfer the coconut and the seeds to the bowl with nuts. Add ground spices, salt, and pepper.