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Zhug Recipe

Zhug  Recipe
  • Category

    Condiments and Sauces

  • Cusine



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, toasted

4 medium cloves garlic, roughly chopped

4 to 6 fresh Thai bird chilies, red or green , roughly chopped; or 4 dried chiles de árbol, stemmed, seeded, and torn into fine pieces

1 teaspoon kosher salt, plus more to taste

2 ounces fresh parsley and cilantro leaves and fine stems

1/2 cup extra-virgin olive oil


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 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.