4 ounces fresh green or red chilies
1 teaspoon black peppercorns
1 teaspoon cumin seeds
1 teaspoon caraway seeds
1/2 teaspoon ground cardamom
1/2 cup coarsely chopped parsley
1/2 cup coarsely chopped cilantro
4  garlic cloves, peeled and chopped
1  pinch {sea salt}
 olive oil to moisten

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.