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A close-up shot of watermelon topped with harissa, dukkah, and mint with pomegranate molasses in the background.
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Pistachio Dukkah-Spiced Watermelon with Harissa and Pomegranate Molasses

This Middle Eastern-inspired snack is a refreshing and indulging summer treat! Thick-sliced watermelon topped with harissa paste, pistachio dukkah, sumac, and a drizzle of pomegranate molasses.
Course Appetizer
Cuisine Middle Eastern
Prep Time 30 minutes
Servings 12
Author Marissa

Ingredients

Pistachio Dukkah

  • ⅓ cup shelled roasted pistachios (36-38 grams, see notes)*
  • 1 ½ tablespoons coriander seeds
  • 2 teaspoons cumin seeds
  • 2 tablespoons white sesame seeds
  • salt to taste optional

For the Watermelon

  • 4-5 pound watermelon, cut into 12 rectangular pieces (2.5" x 2" x 1.5" is a perfect serving size)*
  • ⅓ cup harissa paste
  • ¼ cup pomegranate molasses
  • ½ teaspoon sumac
  • minced fresh mint for garnish optional

Instructions

Pistachio Dukkah

  • In a small pan over medium heat, toast the coriander and cumin seeds for 1-2 minutes, until fragrant. Remove from heat and set aside to cool.
  • Add the sesame seeds to the pan and toast until golden brown, about 1-2 minutes. Set aside to cool.
  • If using a mortar and pestle: add pistachios, coriander and cumin. Crush, grind, and gently pound the ingredients until there's a harmonious blend of coarsely chopped pieces and powder. See notes if combining soft and crunchy food is a texture issue for you.*
  • If using a spice grinder: add pistachios, coriander, and cumin. Pulse the ingredients until there's a harmonious blend of coarsely chopped pieces and powder. See notes if combining soft and crunchy food is a texture issue for you.*
  • Add sesame seeds and stir together until combined. Salt can be added, depending on whether you used salted or unsalted pistachios. Add to taste.

For the Watermelon

  • Top each watermelon piece with half a tablespoon of harissa paste.
  • Then sprinkle each piece with a teaspoon of pistachio dukkah.*
  • Drizzle with pomegranate molasses and sprinkle with sumac.
  • Garnish lightly with mint, if using.
  • Serve immediately and enjoy!

Notes

  1.  If measuring pistachios with the shell on, you will need ½ cup (~62 grams).
  2. You'll likely have extra watermelon leftover depending on the size used. Reserve any leftovers for other uses or snacking – or make more dukkah-spiced watermelon!
  3. If you're not into combining soft and crunchy food due to its texture, I recommend blitzing the pistachios, coriander, and cumin into a finer powder using a spice grinder. Then mix in the sesame seeds.
  4. If you have extra dukkah seasoning leftover, you can either store it for future cooking adventures or serve it alongside the watermelon.