Pistachio Dukkah

Ingredients:

95g )3/4 cup) shelled pistachios
1 tsp fennel seeds
1 tbsp cumin seeds
1 tbsp dried green peppercorns
3 tbsp coriander seeds
2 tbsp white sesame seeds
1 tbsp poppy seeds
1 tsp fine sea salt salt
2 tsp hot pimenton/paprika

Method:

Place a small pan over medium-high heat. Once hot, add the fennel seeds and toast for 2 minutes then add the cumin seeds and toast for about 90 seconds until aromatic. Turn the toasted spices out onto a plate and set aside to cool.

Add the green peppercorns and coriander seeds to the same pan and toast for about 2-3 minutes until they start to pop. Turn out onto a nother plate and set aside. Now add the white sesame seeds and poppy seeds to the pan and toast for a few minutes until they have begun to darken in colour (take care they do not burn, or they will become bitter). Take the pan off the heat, add the spices to another plate and set aside to cool.

Place the pistachios in a spice grinter or mortar and grind coarsely (leaving some larger chunks). Tunt into a bowl and set aside. Add the toasted fennel seeds, cumin, green peppercorns and coriander seeds to a spice grinder and render to a coarse powder. Add to the bowl with the pistachios.

Now add the toasted sesame seeds and poppy seeds to the pistachio mixutre. Finally add the hot paprika and salt. Mix well to combine then spoon into a jar and seal with a tight-fitting lid. This mixture keeps best if sotred in the refrigerator.

Use as a condiment and/or flavouring.