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

<h2>Prepare the Pistachio Dust</h2>

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

<h2>Make the Sumac Date-Molasses Crema</h2>

<ol><li>Soak dates in 2 tbsp warm water for 5 minutes</li><li>Blend dates with soaking water, molasses, sumac, and honey until smooth</li><li>Whip heavy cream to soft peaks, then fold in date mixture</li><li>Refrigerate until ready to serve</li></ol>

<h2>Brew the Coffee</h2>

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

<h2>Serve</h2>

<ol><li>Pour coffee into cups</li><li>Top with sumac date-molasses crema</li><li>Dust with toasted pistachio powder</li><li>Serve immediately</li></ol>