This is a variation of a North African condiment. It is redolent of coriander and complements saffron rice with vegetables or fish.
Recipe information
Yield
makes about 3/4 cup
Ingredients
Preparation
Step 1
Put in a blender: One 1-inch piece of fresh ginger, peeled, 1 serrano chile, seeds and veins removed, 1/2 cup extra-virgin olive oil, Salt.
Step 2
Blend until smooth and add: 1/3 cup flat-leaf parsley leaves, 1/2 cup cilantro leaves and stems.
Step 3
Blend until the leaves are chopped, but there is still some texture. Pour into a bowl and season with: Juice of 1/2 lemon, 1 garlic clove, pounded to a purée.
Step 4
Taste for salt and acid and adjust as desired. Let sit for 10 minutes for the flavors to marry.
Variations
Step 5
Add 1/2 onion, peeled and diced, with the ginger and chile.
Step 6
To use as a marinade for fish or chicken, make the chermoula with only 1/4 cup oil.
Step 7
Add 1/2 teaspoon ground toasted cumin or coriander seeds.
