Chermoula With Red Chile Recipes

Steps:

• Pound all ingredients together in a large mortar and pestle or buzz in a food processor. You want a rough-textured paste. Note: I use all the coriander stems.
• Chermoula will keep several days in the fridge.

Steps:

• Coarsely chop the cilantro and parsley. A scissors is a good tool for this; point it tip down in the measuring cup and cut the leaves. Then place them in a food processor and chop very fine, or chop on a cutting board. You should have 1 cup finely chopped herbs.
• Place the garlic and salt in a mortar and puree. Add a small handful of the chopped herbs, and gently but firmly grind until the herbs begin to dissolve. Add another handful. When all of the herbs have been mashed, work in the spices, 1/3 cup olive oil and lemon juice. Taste and adjust seasoning. Add more olive oil or salt if desired. Serve with grilled fish and/or vegetables, or with chicken.

Steps:

• Toast coriander and cumin seeds in a dry small skillet, tossing occasionally, until very fragrant, about 2 minutes. Let cool, then lightly crush with a heavy skillet.
• Purée toasted seeds, garlic, oil, lemon zest, lemon juice, paprika, salt, and red pepper flakes in a blender until spices are ground and mixture is very smooth.
• Add cilantro, parsley, and mint; process until well combined but slightly textured.
• Do Ahead
• Sauce can be made 3 days ahead; chill in an airtight container.

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.