Chermoula With Red Chile Recipe

Name: Chermoula With Red Chile
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon black peppercorns; 1 teaspoon cumin seeds; 1/4 teaspoon ground cardamom; 1 3/4 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

Servings: persons

1 teaspoon black peppercorns
1 teaspoon cumin seeds
1/4 teaspoon ground cardamom
1 3/4 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

1
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.
2
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.
3
Chermoula can be made 6 hours ahead. Store airtight at room temperature.

732

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 teaspoon black peppercorns, 1 teaspoon cumin seeds, 1/4 teaspoon ground cardamom, 1 3/4 cups finely chopped cilantro, and more.

Yes, Chermoula With Red Chile falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chermoula With Red Chile

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