Long ago I visited the Yemen and this recently found recipe for zhug brought back some memories. Use it as you would a salsa or pesto, to add a bit of joy to other dishes or cold plates

INGREDIENTS

• 2 teaspoons whole black peppercorns
• 2 teaspoons coriander seeds
• 1 teaspoon cumin seeds
• ½ teaspoon cardamom seeds, extracted from about 10 cardamom pods
• 6 garlic cloves, smashed
• 4 serrano chiles, cut into very thin coins
• 1 tablespoon kosher salt
• 3 tightly packed cups roughly chopped cilantro leaves and stems
• 1 ½ tightly packed cups roughly chopped parsley leaves
• ½ cup extra-virgin olive oil

PREPARATION

1. In a small, dry pan, toast the peppercorns, coriander seeds, cumin seeds and cardamom seeds over medium heat, shaking the pan occasionally, until slightly toasted and fragrant, about 2 minutes.
2. Transfer the seeds to a large mortar and pestle, and pulverize into a coarse powder.
3. Add the garlic and chiles, and season evenly with kosher salt. Grind the mixture together until a tight paste forms, 4 to 5 minutes.
4. Add about 1/3 of the cilantro and parsley, and continue to pound together into a rough paste, another 4 to 5 minutes. Repeat two more times, adding the remaining cilantro and parsley in two batches, until the mixture is a slightly pulpy paste, 4 to 5 minutes.
5. Drizzle in the olive oil while constantly pounding and grinding together the herb mixture until you achieve a loose, homogeneous paste. Continue to mix until it has the consistency of applesauce, about 2 minutes. Let it stand 10 minutes before serving.