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A close-up of a stone mortar and pestle with green pesto being ground inside, showing a coarse texture and oily surface.

Spicy Cilantro Sauce (Zhug)

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This vibrant Yemeni Zhug sauce blends toasted spices, fresh herbs, and chilies into a spicy, aromatic condiment that livens up falafel, chicken, and lamb with a bright, herbaceous kick.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 24 tablespoons
Course: Dressing/Condiment
Cuisine: Middle Eastern, Yemeni
Ingredients Equipment Method Notes

Ingredients
  

  • ¼ teaspoon coriander whole seeds
  • ½ teaspoon cumin whole seeds
  • ¼ teaspoon freshly ground black pepper
  • 3 green cardamom pods toasted, seeds only
  • 4 medium garlic cloves roughly chopped
  • 4 to 6 Thai bird chiles red or green, roughly chopped, to taste
  • Kosher salt to taste
  • 1 cup loosely packed parsley leaves
  • 1 cup loosely packed cilantro leaves
  • ½ cup extra-virgin olive oil

Equipment

  • Mortar and pestle (or spice grinder and blender)
  • Mixing bowl

Method
 

  1. Grind coriander, cumin, black pepper, and cardamom seeds into a fine powder using a mortar and pestle.
  2. Add garlic, chiles, and salt; pound into a paste.
  3. Gradually add cilantro and parsley leaves, continuing to pound until incorporated.
  4. While grinding, slowly drizzle in olive oil to emulsify and form a sauce.
  5. Season to taste with salt. Serve immediately or refrigerate in an airtight container for up to 7 days.

Notes

Storage: Keeps in an airtight container in the fridge for up to a week, the color dulls a bit but the flavor holds. It also freezes well in small portions, an ice cube tray works great for pulling out just what you need.

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