Persian roasted nut and dried fruit mix (Ajil)

1. Preheat the oven to 170 °C.

2. Spread the pistachios, almonds and hazelnuts on a baking tray, spray with the salted water and roast for 8-10 minutes, stirring halfway, until fragrant.

3. Take out and let cool completely; rub off the brown skins of the hazelnuts by hand if you like.

4. Halve or quarter the dried apricots and figs so they're a similar size to the nuts.

5. Mix the roasted nuts, raisins, apricots and figs in a large bowl.

6. Serve in small bowls or store in an airtight container.

Tip: Ajil is the foundation of Persian hospitality: it's a must on the table at Nowruz (Persian New Year) and Yalda night (winter solstice), and is set before every guest. The salty-sweet contrast is the point: nuts roasted with salted water and sweet dried fruit. Kept airtight, it stays crisp for 2-3 weeks.