Zhug (Yemeni Green Chilli Sauce — Cardamom and Cumin Base)

Ingredients

• 80g fresh green chillies (Yemeni or Thai green preferred, about 6–8), roughly chopped
• 60g fresh cilantro, loosely packed
• 40g fresh Italian flat-leaf parsley, loosely packed
• 4g green cardamom pods, seeds only (discard husks), lightly crushed
• 4g ground cumin
• 2g coriander seed, toasted and ground
• 3 garlic cloves, peeled
• 60ml extra-virgin olive oil
• 30ml fresh lemon juice
• 4g sea salt
• 2g Tellicherry black pepper
• 2g ground fenugreek (optional, traditional)

Method

1. 1
   Toast green cardamom seeds in a dry skillet over low heat 2 minutes, then grind coarsely in a mortar; set aside.
2. 2
   Combine green chillies, cilantro, parsley, garlic, and toasted and ground cumin and coriander in a food processor; pulse until coarsely textured (not smooth).
3. 3
   Transfer to a bowl; fold in ground cardamom and fenugreek if using.
4. 4
   Whisk olive oil and lemon juice together; pour into herb mixture and fold gently to combine.
5. 5
   Season with salt and black pepper; taste and adjust heat level (add more chilli if desired) and lemon juice to balance.
6. 6
   Let rest 5 minutes for flavours to meld; stir gently.
7. 7
   Zhug is best served fresh but keeps refrigerated, covered, up to 3 days.
8. 8
   Serve as a dipping sauce, marinade for grilled lamb or chicken, or condiment alongside rice and bread.