Weigh the ingredients separately and let them toast in a pan on medium/high flame; given that the time to toast each ingredient is different, but we certainly also do not want to make a lot of pans dirty, toast first the pine nuts and pistachios, then combine the sesame seeds, then the coriander and cumin, and finally, the thyme.
40 g pine nuts, 40 g shelled pistachios, 40 g sesame seeds, 2 tablespoons coriander seeds, 2 tablespoons cumin seeds, ½ teaspoon dried thyme