Makes 1 1/2 cups
ingredients
3 whole garlic heads
3 to 4 whole shallots
1 teaspoon cardamom seeds, crushed lightly
1 teaspoon black peppercorns, crushed lightly
2 teaspoons sea salt
1 cup olive oil
1/2 cup unsalted butter
1 tablespoon coriander seeds, very lightly crushed
1 cup chopped mixed herbs (such as rosemary, oregano, or sage)
instructions
Preheat the oven to 350°F. Slice the whole heads of garlic in half as a cross-section. Lay them cut side down onto a cast iron pan or a baking pan. Peel the shallots, slice each one in half and place them around the garlic. Sprinkle the cardamom, black pepper, and salt.
Pour the olive oil over the garlic, shallots, and spices. Cut the butter into small pieces and place around the garlic mix. Wrap this entire pan with foil and pinch the edges tightly. Place in the oven in the middle rack for 45 minutes to one hour.
Check the pan 2 to 3 times throughout cooking to make sure the garlic is not burning. Lower the heat to 250°F and continue cooking for another 20 to 30 minutes. Remove the pan from the oven and remove the garlic skins (they should slide right off).
Sprinkle the coriander seeds over the ghee. When the ghee has cooled, but not yet firm, stir in the herbs. Serve with rolls, warm bread, or crudities.
notes & variations
The butter/oil mixture may be made a few days before – just add the herbs at the end.
To crush hard spices like cardamom or black pepper, wrap them in a napkin and use a small hammer. Or use a mortar and pestle – however, the spices may fly!
Replace shallots with thickly sliced red or white onions (yellow have a lot of moisture)
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