Charmoula is a sauce that’s used in a lot of Moroccan cuisine. Use it to marinage chicken, lamb, fish, etc. It can also be added to a recipe. You can store it in your refrigerator for up to two weeks.
- 1 tbsp kosher salt
- 1 tbsp sweet paprika
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/8 tsp fresh ground black pepper
- 1 tbsp finely chopped garlic
- 2 tbsp coarsely chopped fresh flat-leaf parsley
- 2 tbsp coarsely chopped fresh cilantro
- 1 tbsp chopped preserved lemon rind, rinsed
- 1 tbsp fresh lemon juice
- 1 cup extra virgin olive oil
- 1 cup water
- 1/2 cup tomato puree
- 2 tbsp saffron water (see below)
Use a quart jar – it makes it easier to shake/mix, plus left-overs can be sealed and refrigerated. Place the salt, both paprikas, cumin and pepper in a jar; shake to combine. Add garlic, parsley, cilantro, lemon rind and lemon juice; give it another shake. Add oil, water, tomatoee puree and saffron water.
Crumble 1/2 tsp saffron in a dry, warm (not hot) skillet. Remove threads and place in a jar; crush threads with a pestle. Add 1 cup hot water. Let sit a few minutes. You can either store it in the refrigerator for a week or you can fill ice cube trays, freeze it, remove the cubes and place them in a plastic freezer bag. Each cube will yield about 2 tbsp saffron water.