Spicy Pistachio Crackle Oil

Ingredients

• 3 large shallots, thinly and evenly sliced (about 1 cup)
• 2 cups extra virgin olive oil (a middle-of-the-road bottle is fine)
• 1 tbsp fennel seeds
• 2 tbsp red chili flakes
• 2 tsp sugar
• 1 1/2 tsp kosher salt, plus flaky salt to finish
• 3/4 cup shelled pistachios, finely chopped
• 3 tbsp finely chopped lemon zest (from about 2 lemons)
• 1/3 cup finely grated Parmesan

Instructions

1. 1

   Put the shallots, fennel seeds, chili flakes, sugar and kosher salt in a skillet and pour in the cold olive oil. Hold back the pistachios for now so they don't burn.

2. 2

   Bring to a simmer over medium heat, then keep it at a lively but gentle bubble, stirring now and then, until the shallots are crisp and golden, 12 to 15 minutes. Turn the heat down if they color too fast.

   15 min
3. 3

   Set a strainer over a heatproof bowl and pour everything through. Spread the crispy shallot mixture out to cool away from the oil so it gets really crisp.

4. 4

   Pour the strained oil back into the skillet, add the pistachios and cook over medium heat, stirring, until lightly golden, 2 to 4 minutes.

   3 min
5. 5

   Put the lemon zest in a clean heatproof bowl. Strain the pistachios out of the hot oil, letting the oil fall onto the zest. Set the pistachios aside with the shallots.

6. 6

   Once the oil has cooled completely, stir the shallots, pistachios and Parmesan back in. Adding the crispy bits only after the oil cools keeps them crisp. Season with flaky salt.

7. 7

   Spoon into a jar and keep it in the fridge for up to 3 weeks. Olive oil firms up when cold, so let it sit out for a few minutes before using.