Ingredients:
- 1 cup of fresh cilantro (coriander), roughly chopped
- 1 cup of fresh parsley, roughly chopped
- 3 to 4 garlic cloves, minced
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1/2 teaspoon of cayenne pepper (adjust according to taste)
- Salt to taste
- 1/4 cup of olive oil
- Juice of 1 lemon
- 1 teaspoon of grated lemon zest
- A pinch of saffron threads (optional)
Directions:
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Prepare the Herbs and Spices: In a food processor, combine the fresh cilantro, parsley, garlic, cumin, paprika, cayenne pepper, and salt. These ingredients form the heart of Chermoula, offering a harmonious blend of herbs and spices essential for its distinctive taste.
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Blend: Pulse the mixture a few times until the herbs are finely chopped. With the processor running, gradually add the olive oil and lemon juice. Blend until you achieve a smooth, yet slightly chunky texture. For an extra layer of flavor, stir in the lemon zest and saffron threads.
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Taste and Adjust: Give your Chermoula a taste and adjust the seasoning if necessary. Depending on your preference, you can add more salt, lemon juice, or cayenne pepper.
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Use or Store: Use the Chermoula immediately as a marinade for fish, seafood, poultry, or vegetables. Alternatively, store it in an airtight container in the refrigerator for up to a week.
Serving Suggestions:
Chermoula is incredibly versatile. Brush it over grilled fish or chicken for a burst of flavor, stir it into couscous or rice for an aromatic side dish, or use it as a vibrant dressing for salads. The possibilities are endless!
