Ingredients
The following ingredients have 1 Servings
- 1 cup shelled hazelnuts
- 1/4 cup shelled pistachios
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 5 tablespoons raw sesame seeds
- 2 teaspoons white or black peppercorns
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon fine sea salt
Instruction
- Preheat the oven to 325ºF (170ºC).
- Place the hazelnuts and pistachios on separate rimmed baking sheets and roast in the preheated oven for 7 to 10 minutes.
- Meanwhile, place the coriander and cumin seeds in a skillet set over medium heat. Toast the seeds, shaking the pan from time to time, until aromatic, about 2 minutes. Remove the seeds from the pan and crush them using the mortar and pestle.
- Remove the nuts from the oven. Immediately tip the pistachios onto a plate. Immediately wrap the hazelnuts in a clean kitchen towel and set them aside to allow the steam to build for a minute, then vigorously rub them in the kitchen towel to remove the loose skins. (It's okay if not all the skins come loose. Trust us, this is no time to be a perfectionist. Also, this is going to make something of a mess.) Let cool.
- When both the pistachios and hazelnuts are cool, roughly crush them until sorta chunky in a mortar and pestle. Transfer the mixture to a bowl. Add the crushed spices.
- Place the sesame seeds in the same skillet and return to medium heat. Toast until lightly golden, giving the pan a shake occasionally, at least 45 seconds and up to 2 minutes. Remove from the pan and grind them in the mortar and pestle and add to the nut and seed mixture.
- Repeat this process with the white or black peppercorns.
- Lightly grind the chile flakes in the mortar and pestle and add to the nut and seed mixture.
- Finally, add the salt and mix everything together. The spice blend can be stored in an airtight container for up to 2 weeks.
