Chermoula

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Chermoula is extremely versatile; it may be used as a marinade or sauce.
You can pimp up any vegetable, fish or meat. I have used it here over roast zucchini.
Other herbs, spices or ingredients can be added or substituted, such as oregano, mint, ginger, chili, onion, turmeric or paprika.

5 saffron threads
1C parsley
1/2C coriander
1/4C olive oil
1/2 lemon, juiced
1 garlic cloves, crushed
1Tb cumin
Good pinch of salt & pepper

Soak saffron threads in 1Tb hot water. Blitz ingredients until combined (or mingle in a mortar and pestle) leave consistency a bit chunky, combine saffron. Use as a sauce or marinade.

Chermoula keeps covered in refrigerator for up to 4 days.