Bobbi Lin
This chermoula sauce recipe is even better if it sits for a while to let the flavors meld.
Recipe information
Yield
Makes about 1½ cups
Ingredients
1
teaspoon black peppercorns
1
teaspoon cumin seeds
¼
teaspoon ground cardamom
1¾
cups finely chopped cilantro
1
cup finely chopped parsley
1
cup olive oil
2
tablespoons fresh lemon juice
2
small red chiles (such as Holland or Fresno), finely chopped
4
garlic cloves, finely grated
Kosher salt
Special Equipment
A spice mill or a mortar and pestle
Need to make a substitution?
Preparation
Step 1
Toast peppercorns and cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 3 minutes. Let cool. Transfer to a spice mill or mortar and pestle and pulse or grind until coarsely ground. Place spices in a small bowl and mix in cardamom.
Step 2
Pound cilantro in mortar and pestle (or pulse in a food processor) until it’s bruised and releases some of its moisture. Mix into spices along with parsley, oil, lemon juice, chiles, and garlic; season generously with salt.
Step 3
Do Ahead: Chermoula can be made 6 hours ahead. Store airtight at room temperature.
Nutrition Per Serving
For 8 servings (3 Tbsp. each): Calories (kcal) 250 Fat (g) 27 Saturated Fat (g) 4 Cholesterol (mg) 0 Carbohydrates (g) 3 Dietary Fiber (g) 0 Total Sugars (g) 1 Protein (g) 1 Sodium (mg) 10