Set a medium non-stick skillet over medium heat. Add the hazelnuts, almonds, and pistachios. Cook, shaking pan occasionally, until nuts are toasted and fragrant, about 2 to 3 minutes. Once cool, coarsely chop and transfer to a medium bowl.
In the same skillet, toast the sesame seeds in the same way, cooking about 1 minute. Transfer to the bowl with the nuts.
To the same skillet, add the coriander and cumin seeds and cook, shaking the pan often, until fragrant, about 1 minute. Transfer coriander and cumin to a mortar and pestle or spice grinder. Once cool, crush or process. Add to the bowl. Toss everything together.