Photo by Marcus Nilsson
Fresh shell-on peanuts are available only at harvest time and are hard to find, but unroasted shell-on peanuts work just as well and can be found in many supermarkets and online.
Like this Bon Appétit recipe? There are plenty more where this came from. Subscribe to the magazine here!
- Makes about 4 cups
- 4 cups fresh (green) or raw (unroasted) shell-on peanuts (about 11.5 oz.)
- 4 tsp. kosher salt
- 2 Tbsp. coriander seeds, divided
- 1 Tbsp. flaky sea salt
- 1½ tsp. red chile powder, preferably Kashmiri
- Combine peanuts, kosher salt, and 1 Tbsp. coriander seeds in a medium saucepan. Pour in water to cover and stir to combine. Let peanuts sit in brine, stirring here and there, 3 hours.
- Bring peanut mixture to a boil over medium-high heat. Reduce heat, partially cover pan, and simmer, adding more water as needed to keep peanuts covered, until peanuts are tender with no crunch left at all, 2 hours if fresh, 4–4½ hours if raw. Drain; let cool.
- Meanwhile, lightly crush remaining 1 Tbsp. coriander seeds with a mortar and pestle (or gather on a cutting board and crush with a skillet). Mix in a small bowl with sea salt and chile powder.
- Transfer peanuts to a bowl and toss with about three-fourths of spice mixture. Serve peanuts with remaining spice mixture alongside for sprinkling over.
Source: Read Full Article