Georgian Sour Plum Sauce (Tkemali)

In a dry skillet over medium heat, toast the cumin seeds until fragrant.

Transfer the toasted cumin seeds to a mortar and pestle.

Roughly chop the garlic clove and green chili, then add them to the mortar.

Add a pinch of kosher salt to the mortar and grind all ingredients into a paste.

Heat olive oil in a pot over medium-low heat. Add the paste and sauté for about 30 seconds.

Add the washed sour plums to the pot.

Pour in cold water, just enough to cover the plums.

Add the lemon peel, dill stems, and cilantro stems to the pot.

Bring to a boil, then reduce heat to medium and cook until the plums are softened, about 20 minutes.

Using a slotted spoon, remove the cooked plums and transfer them to a fine-mesh sieve set over a bowl.

Mash the plums and press them through the sieve to extract the pulp, discarding the seeds and skins left behind.

Taste the sauce and season with more kosher salt and a pinch of sugar to balance the sourness.

Stir in the chopped fresh dill, cilantro, and mint.

Let the sauce rest for the flavors to meld before serving.