This chermoula sauce recipe is even better if it sits for a while to let the flavors meld.
Provided by Andy Baraghani
Yield Makes about 1 1/2 cups
Number Of Ingredients 11
Steps:
- 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.
- 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.
- Chermoula can be made 6 hours ahead. Store airtight at room temperature.
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