1. Toast sesame seeds in a small frying pan over medium-low heat until golden, 5 minutes. Pour into a bowl. Toast coriander and cumin seeds in pan until cumin is a shade darker, 2 to 3 minutes; pour into bowl. Let cool.
2. Grind seeds coarsely part at a time in a spice grinder or mortar with pistachios, hazelnuts, salt, and peppercorns.