10 minutes
A spicy and flavorful sauce made with fresh herbs and spices, perfect as a condiment for various dishes.
Whole Coriander Seed, whole
teaspoons
Whole Cumin Seeds, whole
teaspoons
Freshly Ground Black Pepper, freshly ground
teaspoons
Green Cardamom Pods, small internal seeds only, toasted (optional)
each
Garlic Clove, roughly chopped
each
Fresh Thai Bird Chilies, roughly chopped
each
teaspoons
0 oz
1. Grind Spices
Place the coriander seeds, cumin seeds, black pepper, and cardamom seeds (if using) into a mortar and pestle. Grind them together until you have a fine and fragrant powder.
2. Add Garlic and Chilies
Add the roughly chopped garlic, chilies, and kosher salt to the ground spices in the mortar. Work these ingredients into a rough paste.
3. Incorporate Herbs
Gradually incorporate the parsley and cilantro into the mortar. Add them a little at a time, ensuring that the herbs are evenly distributed throughout the mixture. Continue to grind until no pieces are larger than 1/8 inch.
4. Add Olive Oil
Slowly drizzle the extra-virgin olive oil into the mixture while continuing to grind. This will form an emulsion, creating a cohesive and glossy sauce.
5. Season and Store
Season the sauce with additional salt to taste, if necessary. Serve immediately or store in an airtight container in the refrigerator.
Deepen the flavor by roasting chili peppers and garlic.
Incorporate lemon or lime zest for a zesty, citrusy note.
Use orange or lime zest and juice for a different citrus twist.
Experiment with red Fresno chilies, habanero peppers, or dried varieties like chipotle or ancho for different heat profiles.
Use roasted garlic to add a sweet, caramelized flavor.
The quality of your zhug hinges on the freshness of the cilantro and parsley. Make sure the herbs are vibrant, aromatic, and without any wilted or yellowed leaves. This will ensure your zhug has the freshest, most potent flavor.
For a more authentic taste, try using fresh green serrano or Thai bird chilies. Adjust the type and amount of chili to control the heat level.
When blending, add the olive oil in a slow, steady stream to help emulsify the sauce for a smoother consistency.
Toasting spices like cumin and coriander seeds before grinding them will accentuate their flavors and add depth to the sauce.
Salt is crucial in bringing out the flavors, but be cautious not to over-salt as flavors will intensify over time.
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