Garlic chilli paste recipe (zhough)

Process 2 bunches coriander leaves, 350 g chopped long green chillies and 160ml water in a food processor until finely chopped. Add 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* and ½ tsp ground cardamom and process until smooth. Transfer to a bowl and stir in 2 tbs olive oil until combined. Place in an airtight container and cover with another 2 tbs 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