- 2 bunches coriander leaves
- 350 g chopped long green chillies
- 15 chopped garlic cloves
- 12 small roughly chopped dried chillies
- 1 tsp ground cumin
- ½ tsp ground cloves
- 1 tsp ground black pepper
- 1 tsp salt
- 1 tsp hawij (see Note)
- ½ tsp ground cardamom
- 80 ml olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Process the coriander leaves, chopped long green chillies and 160 ml water in a food processor until finely chopped. Add the chopped garlic cloves, chopped dried chillies, ground cumin, ground cloves, pepper, salt, hawij and ground cardamom and process until smooth. Transfer to a bowl and stir in 2 tbsp olive oil until combined.
Place in an airtight container and cover with another 2 tbsp olive oil. Seal and refrigerate for up to 1 month or freeze for up to 2 months. Makes 2½ cups.
Hawij is a Yemeni spice mix that is available from Middle Eastern food shops. Alternatively, make your own by combining 3 tbs each of ground black pepper and ground cumin, 1 tsp ground cardamom, 2 tsp ground turmeric and 1 tbs ground coriander.
As seen in Feast Magazine, Issue 15, pg146.
Photography by Sean Fennessy