Recipes Sides:


Athena Calderone, Cook Beautiful


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. 

Share this Swoon   –  



Subscribe to our newsletter

Get exclusive access to recipes, promotions, videos, and original content.
We'll never share your information.