Makes About 1 Cup

INGREDIENTS

1/4 cup pistachios, lightly toasted, cooled, and coarsely chopped
1 tablespoon coriander seeds
1 tablespoon sesame seeds (white or brown)
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon black peppercorns
1/2 teaspoon flaky salt 

DIRECTIONS

In a medium-sized, heavy skillet, combine the coriander, sesame, cumin, and fennel. Toast over a medium-low flame, shaking the pan regularly until the seeds are golden and fragrant, a few minutes. Let cool completely. Pound the peppercorns in a mortar and pestle, then add the cooled seeds and grind coarsely. Stir in the pistachios and salt. Store in an air tight container. 

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