Sri Lankan Ceylon Moka Pot with Sumac Date-Molasses Crema & Toasted Pistachio Dust

Prepare the Pistachio Dust

1. Toast pistachios in a dry pan for 2-3 minutes until fragrant
2. Let cool, then grind to a fine powder using a spice grinder or mortar and pestle
3. Set aside

Make the Sumac Date-Molasses Crema

1. Soak dates in 2 tbsp warm water for 5 minutes
2. Blend dates with soaking water, molasses, sumac, and honey until smooth
3. Whip heavy cream to soft peaks, then fold in date mixture
4. Refrigerate until ready to serve

Brew the Coffee

1. Grind Ceylon coffee beans to fine consistency
2. Fill moka pot bottom chamber with cold water just below safety valve
3. Fill filter basket with ground coffee, level but don't tamp
4. Assemble moka pot and place on medium-low heat
5. Brew until coffee stops flowing (about 5-7 minutes)
6. Remove from heat immediately

Serve

1. Pour coffee into cups
2. Top with sumac date-molasses crema
3. Dust with toasted pistachio powder
4. Serve immediately