Boiled Peanuts With Chile Salt

“I’ve at all times related boiled peanuts with street journeys,” says Vivek Surti, the chef at Tailor in Nashville, No. 7 on 2019’s Sizzling Ten record. “I ate cajun-spiced ones from gasoline stations within the South and my grandma’s model for the five-hour experience from the airport to her house in Gujarat. It’s a snack that exists in America and in India. Right here I toss them in chile and coriander, which could be very Indian, however it jogs my memory of these Cajun peanuts.” Whereas contemporary, shell-on peanuts can be found solely at harvest time and are onerous to search out, unroasted, shell-on peanuts work simply as nicely and could be present in supermarkets and on-line.


Makes about 4 cups


cups contemporary (inexperienced) or uncooked (unroasted) shell-on peanuts (about 11.5 oz.)


tsp. kosher salt


Tbsp. coriander seeds, divided


Tbsp. flaky sea salt

tsp. pink chile powder, ideally Kashmiri


Step 1

Mix peanuts, kosher salt, and 1 Tbsp. coriander seeds in a medium saucepan. Pour in water to cowl and stir to mix. Let peanuts sit in brine, stirring right here and there, 3 hours.

Step 2

Convey peanut combination to a boil over medium-high warmth. Cut back warmth, partially cowl pan, and simmer, including extra water as wanted to maintain peanuts coated, till peanuts are tender with no crunch left in any respect, 2 hours if contemporary, 4–4½ hours if uncooked. Drain; let cool.

Step 3

In the meantime, flippantly crush remaining 1 Tbsp. coriander seeds with a mortar and pestle (or collect on a reducing board and crush with a skillet). Combine in a small bowl with sea salt and chile powder.

Step 4

Switch peanuts to a bowl and toss with about three-fourths of spice combination. Serve peanuts with remaining spice combination alongside for sprinkling over.