step 1

Add pistachios to a pan and dry roast over medium-low heat until slightly browned, stirring frequently.

step 2

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.

step 3

Transfer to the bowl. Add coriander seeds and roast them until browned.

step 4

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.

step 5

 Let the ingredients cool down completely.

step 6

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.

step 7

Transfer the pistachio dukkah to an airtight container and store it in the refrigerator for up to 2 months.