This is a variation of a North African condiment. It is redolent of coriander and complements saffron rice with vegetables or fish.

　　

Ingredients

makes about 3/4 cup

　　One 1-inch piece of fresh ginger, peeled

　　1 serrano chile, seeds and veins removed

　　1/2 cup extra-virgin olive oil

　　Salt

　　1/3 cup flat-leaf parsley leaves

　　1/2 cup cilantro leaves and stems

　　Juice of 1/2 lemon

　　1 garlic clove, pounded to a purée

　　

Step 1

Put in a blender: One 1-inch piece of fresh ginger, peeled, 1 serrano chile, seeds and veins removed, 1/2 cup extra-virgin olive oil, Salt.

　　

Step 2

Blend until smooth and add: 1/3 cup flat-leaf parsley leaves, 1/2 cup cilantro leaves and stems.

　　

Step 3

Blend until the leaves are chopped, but there is still some texture. Pour into a bowl and season with: Juice of 1/2 lemon, 1 garlic clove, pounded to a purée.

　　

Step 4

Taste for salt and acid and adjust as desired. Let sit for 10 minutes for the flavors to marry.

　　

Variations

Step 5

Add 1/2 onion, peeled and diced, with the ginger and chile.

　　

Step 6

To use as a marinade for fish or chicken, make the chermoula with only 1/4 cup oil.

　　

Step 7

Add 1/2 teaspoon ground toasted cumin or coriander seeds.

　　The Art of Simple Food