Wow, bring on the looks at this great dish.
I have not seen this recipe before but boy was I impressed and I am making this tonight. You can also add this to hummus. See the photo below.
Ingredients1/4 cup almonds, chopped
1/4 cup pistachios, chopped
2 Tbsp sesame seeds
1 Tbsp fennel seeds
1 Tbsp cumin seeds
1 Tbsp coriander seeds
1 tsp black nigella seeds
1 tsp black peppercorns
1 1/2 Tbsp dried mint
1 1/2 Tbsp dried thyme
2 Tbsp poppy seeds
1 tsp sumac
1 tsp salt
Note: Sebians use Walnuts
- Heat a cast iron skillet over medium heat. Add pistachios and almonds, toasting for 1-2 minutes, stirring frequently until toasted and golden (remove quickly from if they start to burn). Turn the heat off and add sesame seeds, stirring frequently for a few minutes to toast as the pan cools down. Pour into a bowl, and set aside.
- Add the mint, thyme, poppy seeds and sumac to the bowl of nuts.
- Next, heat the cast-iron skillet again over medium heat. When hot (after just a few minutes), add fennel seeds and toast for just 30 seconds or until fragrant. Then add the coriander and cumin for about 30 more seconds, or until they start to pop. Pour these into another bowl, separate from the nuts.
- Return the pan to the heat and toast the nigella seeds and peppercorns for 1 minute. Add those to the bowl of fennel, cumin, and coriander.
- When the spices have cooled, transfer the bowl of fennel, cumin, coriander, nigella seeds, and peppercorns to a spice grinder, food processor, or coffee grinder (if you use a coffee grinder, make sure you've cleaned it out first!) and pulse until the mixture is as coarse or fine as you'd like.
- Pour the ground spices into the bowl of nuts and seeds, and mix with a fork until it's thoroughly combined. Store in an airtight container for a month or so, or store in airtight container in freezer for up to 4 months. Enjoy with olive oil and bread, labneh, salad, hummus or whatever you can think of!