coriander seeds Archives

Chilli recipes

Cape Malay chicken biryani casserole

1 3⁄4 hours

Savouries recipes

Dukkah pea falafel pita pockets

30 minutes

Lamb recipes

Yoghurt-marinated lamb steaks with mint pesto

10 minutes

Chicken recipes

Crispy chicken wings with apple-and-red onion slaw and sriracha mayo

30 minutes

Beef recipes

Marinated corn chunks with chilli

10 minutes

Mediterranean

Avo-and-orange watercress salad with homemade labneh and crispy dukkah pita shards

15 minutes

Asian recipes

Indonesian rendang with super-easy chickpea dosas

3 hours

Curry recipes

Indian lamb on the bone with pineapple-and-coriander raita

1½ hours

Asian recipes

Thai red coconut chicken curry

1 hour

Moroccan recipes

Rose harissa

15 minutes

Rose harissa

Serves Makes 2 cups

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

2 red peppers
1 t coriander seeds
1 t cumin seeds
1 t caraway seeds
1 t chilli flakes
8 edible dried rosebuds, petals removed and reserved
2 t sea salt, plus extra for seasoning
6 cloves garlic, roughly chopped
3 chipotle peppers, hydrated and roughly chopped
3 ripe tomatoes, roughly chopped
½ lemon, juiced
2 T Woolworths rose-water
1 T tomato paste
4 T extra virgin olive oil

Method

Preheat the oven’s grill. Prick the red peppers and grill, turning every few minutes to ensure even grilling.

Place the grilled peppers in a bowl, cover with clingwrap and set aside to steam for 10 minutes. Rub off the skins and roughly chop the flesh, discarding the seeds and stems.

Toast the coriander, cumin and caraway seeds in a dry pan for 30 seconds, or until fragrant.

Blend the chilli flakes, rose petals and salt until coarse, or pound using a mortar and pestle.

Add the garlic, chipotle peppers, tomatoes, peppers, lemon juice and rose-water and blend to form a chunky paste,or pound using a mortar and pestle to the same texture. Stir in the tomato paste and olive oil and season with more salt if necessary.

Serve with grilled meat, fish or chicken, or with labneh garnished with rose petals, spring onions and olive oil.

Cook’s note: Edible dried roses can be found at delis and tea shops. They’re a great way to add a fragrant, floral flavour note to both sweet and savoury dishes.

Herby slow-cooked lamb shoulder with preserved lemon

Harissa-battered hake

5-ingredient microwave fudge

Yellow vegetable curry

Cape Malay chicken biryani casserole

Dukkah pea falafel pita pockets

Yoghurt-marinated lamb steaks with mint pesto

Crispy chicken wings with apple-and-red onion slaw and sriracha mayo

Beef picanha with flatbreads

Marinated corn chunks with chilli

Avo-and-orange watercress salad with homemade labneh and crispy dukkah pita shards

Indonesian rendang with super-easy chickpea dosas

Indian lamb on the bone with pineapple-and-coriander raita

Thai red coconut chicken curry

Rose harissa

Rose harissa

Ingredients

Method