1 cup shelled pistachio nuts
1 cup shelled hazelnuts
1 tablespoon whole coriander seeds
1 tablespoon whole fennel seeds
Digital Access For Only $0.99
For the most comprehensive local coverage, subscribe today.
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.