Nancy's Falafel Pistachios

Ingredients

• •1 tablespoon ground cumin
• •1 tablespoon ground coriander
• •1 tablespoon dried ground basil
• •1 tablespoon dried ground marjoram
• •1 tablespoon dried ground rosemary
• •2½ teaspoons turmeric
• •2 cups whole peeled garlic cloves
• •2 cups olive oil
• •6 whole dried hot red chilies
• •4 cups unsalted pistachios in the shell
• •1 teaspoon salt

Cooking Instructions

1. 1.

   Combine the first six ingredients in a small bowl. Set aside the "falafel" spice.

   2 min

2. 2.

   Line a plate with paper towels, Using a mandolin with a safety attachment to protect your fingers, cut the garlic cloves into paper-thin slices. Pour olive oil into a medium-size heavy skillet and heat over medium-high heat. Add the garlic slices and cook until crisp and light golden brown; do not burn or the garlic and oil will be unusable. Remove from the heat. Using a slotted utensil, immediately transfer the garlic chips to the prepared plate to drain. Reserve the garlic-cooking oil.

   15 min

3. 3.

   Add the chilies and 2 tablespoons of the reserved garlic-cooking oil (save the remainder for another use) to a large heavy skillet. Set over medium-high heat. Add the pistachios and sauté for 1 to 2 minutes. Add the "falafel" spice and salt and stir until the pistachios are coated with spice and heated through, 3 to 4 minutes. Remove from heat. Transfer the pistachios and chilies to a serving bowl. Add the garlic chips and toss well. Serve warm or at room temperature.

   8 min