This delicious Persian combination of nuts, seeds & spices creates a warming, nourishing aroma perfect as we move into Autumn. Make sure to have some yummy bread (go on, it's ok to have bread every once in a while!) ready to dip and go mmmmmm!
- 120g shelled, unsalted pistachios
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 3 tablespoons sesame seeds (I sometimes mix sunflower seeds in too. Optional!)
- a sprig of mint leaves (optional)
- 1 teaspoon dried chilli flakes
- 1 teaspoon flaky sea salt
- Heat the oven to 200 degrees centigrade. Scatter the pistachio kernels on a baking tray & roast in the oven for about 5 minutes or until they start to turn golden. Remove & let them cool before roughly chopping them. Heart shape is optional, but food always tastes better with a bit of love.
- In a small, dry pan over medium heat, warm the cumin and coriander seeds until they begin to release their aromas. Enjoy these aromas for a moment before transferring to a pestle & mortar. Crush them here until they are broken up but not too fine.
- In the same pan lightly toast the sesame seeds.
- Add the pistachios to the mortar and bash until they are well crushed in. Add the sesame seeds, chilli flakes, salt (and mint if using). You can leave your dukka like this (a bit chunky) and serve with a dish of olive oil - dip the bread in the oil and then into the dukka - or scatter over soups, pastas, grilled veggies and salads. OR for a more dip like consistency there's one more step:
- Transfer this mixture into a strong blender (I use my NutriBullet with the milling blades) and blend for a few moments until you have more of a dukka powder. Put this powder into a bowl and add olive oil (a little at a time) and mix until you have your desired dip consistency. Viola!
Feel free to leave a comment if you like it, or discover any variations I should try!
*This recipe is a LahLah adaption of Hugh Fearnley-Whittingstall's from his book "River Cottage Veg Everyday!"