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Step 1 of 3
•Cut off roots from the coriander and any thick stalks from the mint and discard. You should now have enough coriander and mint to loosely fill 1 1/2 to 2 cups with each of them.
Ingredients for this step (16 servings)
- 1bunchfresh mint, approximately 100 gms or 0.22 lbs
- 1bunchfresh coriander, approximately 100 gms or 0.22 lbs