prep
30 minutes
cook
10 minutes
difficulty
Easy
preparation
30
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 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
Instructions
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.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
