Food & Drink


1 cup shelled pistachio nuts

1 cup shelled hazelnuts

1 tablespoon whole coriander seeds

1 tablespoon whole fennel seeds

1 tablespoon whole cumin seeds

1/4 cup toasted sesame seeds

1/4 teaspoon smoked Spanish paprika, optional

1 tablespoon coarse salt or sea salt

1 to 2 teaspoon coarsely crushed black peppercorns

Makes about 2 1/2 cups.

Preheat oven to 350 degrees.

Toast pistachios on shallow pan for about 10 minutes, watching so they don’t burn. Stir frequently.

Toast hazelnuts on a shallow pan for about 10 minutes, then pour into kitchen towel, using it to rub off the husks.

Toast coriander seeds, fennel seeds, cumin seeds and sesame seeds for 5 to 8 minutes, watching so they do not burn.

In a blender or food processor, grind the toasted nuts until the mixture resembles small breadcrumbs. The mixture should be very dry and crumbly, not a paste. Be careful as over processing can release the oils in the nuts and turn the mixture into a nut spread such as peanut butter.

With a mortar and pestle, grind the coriander seeds, fennel seeds, cumin seeds and sesame seeds. In a bowl, combine the crushed nuts, crushed seeds, smoked paprika, salt, and pepper. Taste and adjust seasonings if necessary. Store mixture in a covered container in the refrigerator.