Chermoula with Red Chile

Name: Chermoula with Red Chile
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; A spice mill or a mortar and pestle

By Andy BaraghaniPhotography by Bobbi Lin

September 20, 2016

Image may contain Plant Food Dish and Meal

Bobbi Lin

This chermoula sauce recipe is even better if it sits for a while to let the flavors meld.

Recipe notes