- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 1/2 tablespoon cumin seeds
- 1/2 teaspoon peppercorns
- 3 tablespoons roasted unsalted pistachios
- 1 tablespoon sesame seeds
- 1/4 teaspoon fine sea salt
- Tahini-Honey Dip
- 1/2 cup well-stirred tahini
- 2 tablespoons honey
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon fresh lemon juice, plus more to taste
- Fine sea salt
4 Bosc pears, halved, cored, and cut into batons (like French fries) using a mandoline or chef’s knife
To make the Dukkah: Heat a small sauté pan or skillet over medium heat. When it’s hot, add the coriander, fennel, cumin, and peppercorns and toast, constantly swirling the pan over the heat until aromatic, about 2 minutes. (Be careful not to burn them.) Pour the spices into a mortar and pestle or spice grinder. Let them cool completely and then grind to tiny pieces, but not a powder. Add the pistachios and pound or grind them to small crumbs, taking care not to overwork the mixture into a paste. The texture should be like homemade breadcrumbs. Stir in the sesame seeds and salt. The Dukkah will keep in an airtight container in the refrigerator for a few weeks.
To make the Tahini-Honey Dip: In a small bowl, whisk together the tahini, honey, olive oil, lemon juice, and salt. Taste and adjust the seasoning. The dip will keep in an airtight container in the refrigerator for a week or more.
Sprinkle the pear batons generously with the Dukkah. Serve with the tahini-honey dip.