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Chermoula Marinade

There are raw and cooked versions of chermoula. The consistency can be a smooth emulsion, coarsely chopped or in between. It can be used as marinade, relish, dressing, basic cooking sauce, or a dip; for meat, poultry, or fish.

1/2 teaspoon coriander seeds
12 whole black peppercorns
1/4 teaspoon dried hot red pepper flakes
a large pinch saffron threads, crumbled
1/2 teaspoon coarse salt
1 teaspoon paprika
1 medium onion, minced (about 1 cup)
1/3 cup finely chopped fresh parsley leaves
2 tablespoons minced preserved lemon peel plus 2 tablespoons lemon juice to taste
2 tablespoons olive oil
2 tablespoons finely chopped fresh coriander
1 garlic clove, minced

Heat saffron in a frying pan first to release flavour.

In a mortar with a pestle, an electric spice grinder, or a cleaned coffee grinder grind fine coriander seeds, peppercorns, red pepper flakes, and saffron. Transfer spice mixture to a small bowl and stir in remaining chermoula ingredients.

Lightly oil a shallow baking dish. Arrange meat / fish / poultry, seasoned with salt and pepper, in dish and top evenly with chermoula. Chill, covered 1 hour before baking.