Préparation

Roast cumin and coriander seeds in separate heavy-based frying pans over low heat. Cook, shaking the pans regularly until lightly toasted and fragrant. Grind in a mortar and pestle, set aside.
Roast sesame seeds and shelled pistachios in separate large heavy-based frying pans with the oil over low heat. Cook, shaking the pans regularly until lightly toasted and fragrant. Grind in a mortar and pestle, set aside.
Mix all ingredients together and serve in small bowls alongside fresh bread and olive oil for dipping.
Store in an airtight container for up to 2 months.

Ingrédients

  • 2 cups cumin seeds
  • 2 cups coriander seeds
  • 300 g sesame seeds
  • 1 kg fresh pistachios, shelled and roasted
  • 75 ml olive oil
  • ⅓ cup sea salt
  • 1 tbsp freshly ground black pepper