1. Roast the saffron threads in a small skillet over medium heat for about 30 seconds. When the aroma rises, transfer to a small bowl. Let cool for a minute then powder it with the back of a spoon.
2. Roast the curry leaves in the skillet for about 30 seconds. Remove and set aside. Roast the coriander and cumin seeds as well. Powder the curry leaves, coriander and cumin in a spice grinder. Set aside.
3. Place all of the spices and ingredients in a food processor. Purée until the mixture is smooth. Add more salt if needed.
Originally from Morocco and enhanced with Indian spices, my Chermoula recipe is a versatile condiment that can be used as a marinade, sauce or curry. It features saffron and curry leaves as well as several Indian spices that are puréed with garlic, parsley, cilantro and and lime juice to create a thick sauce.
- Chermoula can be made 2 days in advance; simply transfer it to an airtight container and refrigerate until ready to use. Bring to room temperature before serving.
1/2 teaspoon saffron threads
6 curry leaves
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 teaspoons paprika
1/2 teaspoon turmeric
1 teaspoon kosher salt, more if needed
1/2 teaspoon freshly ground black pepper
3/4 packed cup cilantro, large stems removed
1 packed cup Italian parsley, large stems removed
3 garlic cloves, roughly chopped
2 Thai chiles, roughly chopped
1 teaspoon lime zest
1 1/2 limes, juiced
1/2 cup extra-virgin olive oil