on Jan 20, 2023, Updated Oct 01, 2023 Here are some more homemade spice powder recipes that you can make: Za’atar Spice Mix, Panch Phoran, Pumpkin Pie Spice, Homemade Chinese Five 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.
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.
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. These ingredients are lightly roasted before grinding into a coarse powder. Make sure you use good-quality pistachios for the best taste. 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. Transfer the roasted coriander seeds to the bowl. Dry roast 3 tablespoon unsweetened coconut flakes next and transfer them to the bowl, too. 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 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. This flavorful spice 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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