Athena Calderone, Cook Beautiful

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  • Ingredients

    • Makes 3/4 cup

      • 3/4 cup unsalted pistachios or hazelnuts
      • 1/4 cup sesame seeds
      • 2 tablespoons coriander seeds
      • 2 tablespoons cumin seeds
      • 1 teaspoon whole black peppercorns
      • 1 teaspoon kosher salt
  • The Prep

    • In a small skillet over medium heat, toast the pistachios or hazelnuts for 2 minutes, until warm. Add the sesame seeds, coriander seeds, and cumin seeds. Continue to toast for 2 to 4 minutes, or until the seeds are fragrant. Transfer the mixture to a mini food processor, along with the peppercorns and salt. Pulse until the pistachios are coarsely chopped. The dukkah can be used immediately or stored in an airtight container in a cool place for up to 1 week.