Moroccan Chermoula Marinade with Preserved Lemon and Saffron
This chermoula with preserved lemon and saffron is the secret to the most flavorful Moroccan grills. The preserved lemon adds a unique tangy touch, while saffron gives a golden color and an intoxicating aroma. Wondering which spices are essential in Moroccan cuisine? Cumin, paprika, and saffron are the pillars, but it's the freshness of the herbs that makes the difference. Prepare this marinade in 10 minutes; it will turn your fish or vegetables into a feast worthy of a Marrakech souk. Let yourself be transported by these sunny aromas!
Ingredients
- Preserved lemon (peel, chopped)1
- Garlic (cloves, crushed)4
- Fresh cilantro (chopped)1 bunch
- Flat-leaf parsley (chopped)1 bunch
- Ground cumin2 teaspoons
- Sweet paprika2 teaspoons
- Saffron (threads)1 pinch
- Extra virgin olive oil100 ml
- Fresh lemon juice2 tablespoons
- Salt1 teaspoon
- Ground black pepper1/2 teaspoon
Instructions
- 1
In a mortar or bowl, crush the garlic with the salt to form a paste.
- 2
Add the chopped preserved lemon peel, cumin, paprika, saffron, and pepper, and mix well.
- 3
Incorporate the chopped cilantro and parsley, then the olive oil and lemon juice. Mix until a homogeneous sauce forms.
- 4
Let it rest for 10 minutes to allow the flavors to develop.
- 5
Use immediately to marinate fish, chicken, or vegetables, or store in the refrigerator in an airtight jar for up to a week.
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