Dukkah for Pistachio Gelato - Chef Sabrina Mancin

Dukkah for Pistachio Gelato

This Dukkah for the Pistachio Gelato has spices, nuts and aromatic candied rose petals to enhance the wonderful pistachio flavor. A dukkah is simply a Middle Easter mix of herbs, nuts and spices and you can mix them to your taste.

Dukkah for pistachio gelato

INGREDIENTS

• 1 T mixed peppercorns
• 2 tsp coriander seeds
• ¼ cup salted, roasted shelled pistachios
• ¼ cup raw almonds
• ¼ tsp Kosher salt
• 2 T candied rose petals

PROCEDURE

  • Toast the almonds in a 350F oven for 8 minutes. Let them cool completely on the same sheet tray you used to toast them.
  • On a sauté pan, toast the peppercorns and coriander over medium heat for about 3 minutes. Make sure you move them to prevent them from burning. As soon as you can smell the aromas, they are done. Let them cool completely over the sauté pan.
  • Chop the rose petals into small pieces and set aside.
  • Place the pistachios, almonds in a food processor or blender and pulse until they are become small pieces.
  • Add the peppercorns, coriander and salt and pulse again until you get a rough powder like on the photo.
  • Place in a bowl and add the rose petals. Mix well and use over my pistachio gelato. Store any extra in an air-tight container.

This aromatic dukkah makes enhances the delicious pistachio flavor in the gelato although you can use it over salads, dips or creamy desserts.

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