— Field Notes / Entry N°04 Vol. 04
A pistachio dukkah for everything
— Twelve minutes, one pan, a jar that lives on the counter for a week. Use it on yoghurt, on warm flatbread, on a fried egg, on a roasted carrot. Use it on rice.
— filed — N°04 — apr 2026 — Toast a fistful of akbari pistachios with cumin, coriander, and a few black peppercorns until everything smells faintly of warm wood. Cool. Crush coarsely in a stone mortar — you want gravel, not powder.
Add flaky salt and a small pinch of sumac. Decant into a jar. It keeps for ten days, but ours rarely lasts three.