CHERMOULA SAUCE RECIPES

Steps:

• Toast coriander and cumin seeds in a dry small skillet, tossing occasionally, until very fragrant, about 2 minutes. Let cool, then lightly crush with a heavy skillet.
• Purée toasted seeds, garlic, oil, lemon zest, lemon juice, paprika, salt, and red pepper flakes in a blender until spices are ground and mixture is very smooth.
• Add cilantro, parsley, and mint; process until well combined but slightly textured.
• Sauce can be made 3 days ahead; chill in an airtight container.

Steps:

• In a small skillet, toast the cumin and coriander seeds over low heat, shaking the pan occasionally, until fragrant, about 2 minutes. Transfer to a spice grinder and let cool. Pulse until finely ground.
• In a food processor, combine the ground seeds with the cilantro, parsley, mint, preserved lemon, garlic, paprika, lemon juice, crushed red pepper and saffron, if desired. Pulse until a coarse paste forms. With the processor running, drizzle in the olive oil in a slow, steady stream. Scrape the chermoula into a medium bowl and season with salt and pepper.