Method
Toast pistachios in a dry pan for 2-3 minutes until fragrant
Let cool, then grind to a fine powder using a spice grinder or mortar and pestle
Set aside
Soak dates in 2 tbsp warm water for 5 minutes
Blend dates with soaking water, molasses, sumac, and honey until smooth
Whip heavy cream to soft peaks, then fold in date mixture
Refrigerate until ready to serve
Grind Ceylon coffee beans to fine consistency
Fill moka pot bottom chamber with cold water just below safety valve
Fill filter basket with ground coffee, level but don't tamp
Assemble moka pot and place on medium-low heat
Brew until coffee stops flowing (about 5-7 minutes)
Remove from heat immediately
Pour coffee into cups
Top with sumac date-molasses crema
Dust with toasted pistachio powder
Serve immediately
