ZHUG

Zhug image

Number Of Ingredients 9

1/4 teaspoon coriander seed, whole
1/2 teaspoon whole cumin seeds
1/4 teaspoon freshly ground black pepper
3 green cardamom pods
4 cloves garlic, roughly chopped
5 Thai bird chilies, or red fresnos
1 teaspoon kosher salt
2 cups fresh parsley and cilantro (about 2 loosely packed cups of mixed herbs)
1/2 cup EVOO

Steps:

Combine coriander seed, cumin, black pepper, and cardamom seeds in a mortar and pestle and grind into a powder.
Add garlic, chilies, and salt and pound into a rough paste
Add cilantro and parsley one small handful at a time and continue pounding into a rough paste
Pounding constantly, slowly drizzle in olive oil to form an emulsion.
Season to taste with more salt. Zhug can be served immediately or stored in an airtight container in the refrigerator for several weeks.