Ingredients

• 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

Instructions

1. 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.
2. 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.
3. 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.
4. Transfer peanuts to a bowl and toss with about three-fourths of spice mixture. Serve peanuts with remaining spice mixture alongside for sprinkling over.