Step 1

In a medium not stick skillet dry toast coriander, fennel and cumin seeds until fragrant, about 2 minutes, over medium heat. Watch them carefully to make sure they don't doesn't burn.

Step 2

Place all the spices in a bowl and let them cool

Step 3

Toast sesame seeds over medium heat for about 2 minutes

Step 4

Toast coconut over medium heat for about 2 minutes, watching carefully to make sure it doesn't burn

Step 5

Grind cumin, fennel and coriander seeds in a spice grinder

Step 6

Combine ground spices, pistachios, coconut, sesame seeds and salt. Mix well and store in a tight closed container in the fridge