Ingredients

The following ingredients have 4 Servings
  • 1 cup plain pistachio
  • 2 tablespoons cumin seeds
  • 3 tablespoons white sesame seeds
  • 4 tablespoons coriander seeds
  • 3 tablespoons unsweetened coconut flakes
  • 2 teaspoons salt
  • 1 teaspoon whole black peppercorns

Instruction

  • Add pistachios to a pan and dry roast over medium-low heat until slightly browned, stirring frequently.
  • Transfer them to a bowl and keep them aside.
  • Add cumin seeds and sesame seeds to the same pan and roast until they are browned, stirring continuously.
  • Transfer to the bowl.
  • Add coriander seeds and roast them until browned.
  • Transfer the roasted coriander seeds to the bowl.
  • Dry roast coconut flakes next and transfer them to the bowl too.
  • Let the ingredients cool down completely.
  • Note - If the ingredients are still warm while blending, they might release their oil and the dukkah will become oil.
  • Add all the roasted ingredients to a grinder (or a mortar and pestle) along with salt and black peppercorns and pulse a few times to make a coarse powder.
  • Note - Do not grind in one go as the heat from the blender can make the nuts release their oil and the dukkah become oily.
  • Transfer the pistachio dukkah to an airtight container and store it in the refrigerator for up to 2 months.