Lemon–coriander dressing

Lemon–coriander dressing

By
From
Saha
Makes
350 ml
Photographer
Matt Harvey

Ingredients

Quantity Ingredient
1 cup fresh coriander, roots cleaned and trimmed
2 garlic cloves, crushed with ½ teaspoon of salt
2 tablespoons water
200ml extra-virgin olive oil
1 teaspoon caraway seeds, roasted and finely ground
4 whole cardamom pods, lightly bruised
1/2 teaspoon black peppercorns, crushed
1 red bullet chilli, seeded, scraped and diced
1 lemon, juiced
1 lemon, segmented

Method

  1. Put the coriander – leaves, stalks, roots and all – into a food processor. Add the garlic paste and water and whiz to a purée. Put the olive oil into a large mixing bowl and whisk in the coriander purée. Add the spices, chilli, lemon juice and lemon segments and stir together well. Taste and adjust the seasoning, if necessary. Pour into a sealable jar and store in the fridge. It will keep for 3–4 days.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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