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.
• 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
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.