1/2 cup pistachios

1/4 cup cumin seeds

1/3 cup sesame seeds

1/4 cup coriander seeds

1 teaspoon salt

1/2 teaspoon black pepper

Toast your pistachios in a 180C/375F degree oven on a sheet tray until they're golden brown, about 10 minutes. Chop them finely and set to one side.

In a skillet over medium heat toast the seeds until they are fragrant and starting to pop. Remove from the heat, place in a spice grinder and grind until they're a coarse powder. Combine this with the chopped pistachios, salt and pepper and allow to cool. Store for up to 2 months in an airtight container.