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zhoug, yemeni condiment made from parsley, coriander, garlic, chilies, cardamom and cumin

Zhoug (zhug/shug/s'hug/schug)

A bright and spicy condiment of fresh parsley, coriander, green chilies, garlic, cumin, cardamom and lemon.
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Prep Time 20 minutes

Equipment

  • spice grinder
  • blender
  • air tight container
  • Frying Pan

Ingredients
  

  • Parsley leaves from 1 large bunch finely chopped
  • Coriander leaves from one large bunch finely chopped
  • 1 tsp green cardamom seeds see notes
  • 1 tsp cumin seeds see notes
  • 1 green chili seeds removed (see notes)
  • 2 garlic cloves
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • Salt to taste

Instructions
 

  • Heat the frying pan to medium.
  • Add cumin and cardamom seeds and toast for 40-60 seconds until cumin seeds have slightly darkened.
  • Let cool a little and grind to a fine powder.
  • Pound or blend the green chili and garlic to a smooth paste.
  • Combine chili and garlic paste with chopped herbs, ground spices and 1 tbsp of olive oil.
  • Season with salt and set aside for 10 minutes.
  • Add 1 tbsp lemon juice and more olive oil to loosen, if required.

Notes

  • Don't confuse cardamom seeds with cardamom pods. Break green cardamom pods to extract the seeds.
  • Cumin and cardamom seeds can be substituted with 1 tsp each ground spice.
  • A whole green chili will create a noticeable kick. If you are not sure whether you can tolerate it, start with half a chili.