Chermoula
Morocco's all-purpose green herb sauce: coriander, parsley, garlic, cumin, paprika, saffron and lemon, bound with good olive oil.
Overview
Coriander and parsley leaves blitz briefly in a food processor with garlic, cumin, paprika, saffron, salt and lemon juice. Olive oil drizzles in slowly to emulsify. Tasted; adjusted with more lemon, salt or cayenne. Used straight, or rested for 30 minutes for the flavours to settle. Keeps a week in a jar in the fridge.
Ingredients
- 1 large bunch fresh coriander (about 60 g, stems and leaves)
- 1 large bunch fresh flat-leaf parsley (about 60 g, stems and leaves)
- 5 garlic cloves
- 1 ½ teaspoons ground cumin
- 1 teaspoon sweet paprika
- 1 large pinch saffron threads (soaked in 1 tablespoon hot water)
- ¼ teaspoon cayenne pepper (optional)
- 1 ½ teaspoons salt
- 1 lemon (about 3 tablespoons, juice)
- 120 ml extra-virgin olive oil
- 1 preserved lemon (small, rinsed; pulp discarded; skin diced, optional)
Method
Stage 1 - Blitz
- Trim the very thick stems from the herbs; the fine stems are good and add flavour.
- Place herbs, garlic, cumin, paprika, saffron (with its soaking water), cayenne, salt and lemon juice in a food processor.
- Pulse 6-8 times to chop coarsely.
Stage 2 - Emulsify
- With the motor running on low, drizzle in the olive oil in a thin steady stream.
- Stop when the paste is bright green, well-emulsified, and the texture of a slightly chunky pesto. Don't over-blend into a smooth paste - chermoula benefits from a bit of texture.
Stage 3 - Finish
- Tip into a bowl; stir in the diced preserved lemon (if using).
- Taste; adjust with extra lemon juice, salt or cayenne.
Stage 4 - Rest
- Let stand 30 minutes for the flavours to integrate. Or refrigerate for hours/days - chermoula deepens with time.
Uses
- Fish marinade: Coat fish fillets generously, rest 30 minutes, then grill, bake or pan-fry. The classic application.
- Chicken rub: Rub under and over the skin; rest 1 hour minimum; grill or roast.
- Tagine finisher: Stir a tablespoon through a cooked tagine just before serving for a bright finish.
- Dip / spread: Eat with bread, drizzle on grilled vegetables, spoon onto roasted potatoes.
- Vegetable dressing: Toss with warm roasted vegetables (carrots, courgette, peppers, aubergine).
Notes
- Fresh herbs only: Dried herbs make a leaden sauce. The fresh coriander and parsley are 80% of the dish.
- Coriander stems are good: The stems hold more flavour than the leaves; only the very thick lower stems are tough. Use almost everything.
- Saffron is optional but characteristic: A pinch of real saffron gives chermoula its faint golden warmth. Skip it if you don't have it; the sauce works without.
Storage
- Refrigerate in a sealed jar 1 week; the colour darkens but the flavour holds.
- Freezes in ice-cube trays 3 months; pop out a cube to dress a fish fillet.
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