Heat oven to 300°F. Line a sheet pan with parchment paper.

In a large bowl, mix together the oats, pecans, pistachios, sunflower seeds, coconut, salt, sumac, and brown sugar. Pour oil and silan over top, stir well. Whisk egg white until frothy add to granola and stir until well coated.

Spread the granola mixture in a single, even layer on a parchment-lined, rimmed baking sheet, and transfer to oven. Bake for 45 minutes, stirring (gently to keep the clusters) half way through, or until the granola is toasted and golden brown.

Remove granola from oven. Let cool, then break into clumps or small pieces with your hands. Mix in dried fruit, if using. Store in an airtight container for several weeks.