Confit salmon with tahini, pistachio & herb crust - Good Food Middle East

Ingredients

• 800g side of salmon , skinned and pin-boned
• 350ml olive oil
• 1 tsp cardamom pods (about 12-14 pods), shells discarded
• 1 tsp cumin seeds
• 1 tsp caraway seeds
• 1 tsp fennel seeds
• 2 tbsp sea salt flakes
• 1 lemon , zested
• 100g Greek yogurt
• 30g tahini
• 1 garlic clove , finely crushed
• 1 lemon , juiced
• 75g pistachios , roughly chopped
• 1 banana shallot , finely chopped
• 1 long red chilli , deseeded and finely chopped
• 1 small pomegranate , seeds only
• 20g dill , finely chopped
• 20g flat-leaf parsley , leaves picked and finely chopped
• 10g mint , leaves picked and finely chopped
• 2 tbsp olive oil