Green Chile Paste (Zhough)

Remove the seeds and veins from the chilies, chop by hand or in a food processor, and set aside. (If using a food processor, stand back- the volatile oils can be irritating.)

Crush the peppercorns and spices in a mortar. Add the chopped chile, parsley, cilantro, and garlic and continue to work to make a smooth paste. Add oil to moisten-the zhough should have a paste-like consistency- add a pinch of salt. Keep refrigerated and use within a few days.