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Pdf50g coriander (if you dislike coriander, use an extra 50g parsley)
15g flat-leaf parsley
1 preserved lemon, skin and flesh roughly sliced
1 small garlic clove, peeled
6 green cardamom pods, seeds only
2 green chillies, pith and seeds removed if you prefer less heat
½ tsp caster sugar
½ tsp ground cumin
Add the ingredients for the zhoug, plus a teaspoon of salt, into a small food processor or high-speed blender, and blitz to a smooth, green sauce.
Taste and adjust the seasoning as needed