Pistachio Dukkah
on Jul 01, 2025
Pistachio Dukkah is a twist on the classic Egyptian dukkah recipe. Make it using my easy recipe.
Here are some more homemade spice powder recipes that you can make: Panch Phoran, Pumpkin Pie Spice, and Old El Paso Copycat Taco Seasoning.
I like to stock up my pantry with ingredients that quickly elevate my regular dishes. This dukkah made with pistachios is one of those. Whenever I make salads, grilled chicken, fish, or hummus, I sprinkle a little over them. A little bit changes the flavor and texture of the dishes. Do try it!
About Pistachio Dukkah
Pistachio Dukkah is a take on the classic Egyptian seasoning Dukkah. Instead of using a mix of nuts (mostly almonds and hazelnuts), only pistachios are used to make this version.
The word “Dukkah” is derived from an Arabic word that stands for “to crush” or “to pound,” which aptly describes the coarse mixture that comes from the blend of spices, seeds, and roasted nuts.
It is an easy-to-make spice mix that can completely change the flavor of your simple dish.
This vegan and gluten-free mixture is addictive and nourishing and can be compared to dry Indian chutney powders.
Ingredients
This flavorful dukkah powder is made with unsalted pistachios, white sesame seeds, cumin seeds, coriander seeds, salt, black peppercorns, and unsweetened coconut flakes.
These ingredients are lightly roasted before grinding into a coarse powder. Make sure you use good-quality pistachios for the best taste.
How To Make Pistachio Dukkah
Add 1 cup of plain unsalted pistachios to a pan and dry roast over medium-low heat until slightly browned, stirring frequently.
Transfer them to a bowl and keep them aside.
Add 2 tablespoon cumin seeds and 3 tablespoon white sesame seeds to the same pan and roast until they are browned, stirring continuously.
Transfer to the bowl.
Add 4 tablespoon coriander seeds and roast them until browned.
Transfer the roasted coriander seeds to the bowl.
Dry roast 3 tablespoon unsweetened coconut flakes next and transfer them to the bowl, too.
Let the ingredients cool down completely.
Note – If the ingredients are still warm while blending, they might release their oil, and the dukkah will become oil.
Add all the roasted ingredients to a spice grinder (or a mortar and pestle) along with 2 teaspoon salt and 1 teaspoon black peppercorns and pulse a few times to make a coarse powder.
Note – Do not grind in one go, as the heat from the grinder can make the nuts release their oil and the dukkah become oily.
Transfer the pistachio dukkah to an airtight container and store it in the refrigerator for up to 2 months.
Serving Suggestions
Dukkah is traditionally eaten with extra virgin olive oil and fresh, homemade crusty bread. The bread is first dipped into olive oil and then into the dukkah.
This flavorful nut blend can be sprinkled on salads, noodles, roasted or raw vegetables, Avocado Toast, or Deviled Eggs.
I like to sprinkle it on chicken, lamb, or fish to form a crust before grilling them for lunch or dinner. It gives the meat a delicious flavor that is hard to resist.
You can top your hummus, whipped feta cheese dip, or any other dip with this dukkah mix.
Storage Suggestions
This nutty spice mix can be stored in an airtight container in the refrigerator for about two months. Ensure the container is clean before adding the dukkah, and remember to close the container properly after every use.
As this dukkah lasts a long time, you can make a big batch and store it, saving it for the days you want to spice up a missing dish.
It is also freezer-friendly. You can freeze it for up to 6 months in an airtight container.
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Pistachio Dukkah Recipe
Ingredients
- 1 cup plain unsalted pistachio
- 2 tablespoons cumin seeds
- 3 tablespoons white sesame seeds
- 4 tablespoons coriander seeds
- 3 tablespoons unsweetened coconut flakes
- 2 teaspoons salt
- 1 teaspoon whole black peppercorns
Instructions
- Add pistachios to a pan and dry roast over medium-low heat until slightly browned, stirring frequently.
- Transfer them to a bowl and keep them aside.
- Add cumin seeds and sesame seeds to the same pan and roast until they are browned, stirring continuously.
- Transfer to the bowl.
- Add coriander seeds and roast them until browned.
- Transfer the roasted coriander seeds to the bowl.
- Dry roast coconut flakes next and transfer them to the bowl too.
- Let the ingredients cool down completely.
- Note – If the ingredients are still warm while blending, they might release their oil and the dukkah will become oil.
- Add all the roasted ingredients to a grinder (or a mortar and pestle) along with salt and black peppercorns and pulse a few times to make a coarse powder.
- Note – Do not grind in one go as the heat from the grinder can make the nuts release their oil and the dukkah become oily.
- Transfer the pistachio dukkah to an airtight container and store it in the refrigerator for up to 2 months.
Looks wonderful. Can this be used like the Indian Podis and eaten with Dosa and idlis??
Yes, sure.
are the coconut flakes supposed to be unsweetened?
Yes Kendal.