Chermoula in 60 seconds

02  The film

Marrakech guide Aicha pounds a proper chermoula in a mortar and pestle. Coriander, garlic, preserved lemon, cumin, olive oil — one minute to bright, floral, ready-to-rub.

03  Transcript

So this is chermoula. You start with the herbs — flat-leaf parsley and coriander in equal amounts. Never a food processor. Always the mortar. You pound in the garlic first, then the cumin and paprika, then the preserved lemon rind — never the pulp. Trickle in the olive oil last, until it slackens. Taste. Salt. Done.