This is a Yemeni condiment that is delicious with many things -- I like to add a spoonful to falafel or to beans or salad or soup to pep things up a bit. It's kind of a spicy version of pesto. It would probably be great on steak or lamb chops, like chimichurri -- you could add a little lemon juice for some acid.
Ingredients
- 1/4 teaspoon whole coriander seed
- 1/2 teaspoon whole cumin seeds
- 1/4 teaspoon freshly ground black pepper
- 3 green cardamom pods, small internal seeds only
- 4 cloves garlic, roughly chopped
- 4 fresh Thai chilies, roughly chopped; or 4 dried chiles de árbol, stemmed, seeded, and torn into pieces
- 1 teaspoon kosher salt, plus more to taste
- 2 ounces fresh parsley and cilantro leaves and fine stems (about 2 loosely packed cups of mixed herbs), roughly chopped
- 1/2 cup extra-virgin olive oil
Directions
Combine coriander seed, cumin, black pepper, and cardamom seeds in a mortar and pestle and grind into a powder using a firm, circular motion. Add spices and rest of ingredients to blender and blend until everything is incorporated. Season to taste with more salt. Zhug can be served immediately or stored in an airtight container in the refrigerator for several weeks. I also have frozen it, as you might do with pesto, in an ice cube tray.
