Chermoula

Steps

1. 1
   Steep the saffron in a tablespoon of warm water for 10 minutes.
2. 2
   Toast the cumin briefly in a dry pan if using whole seeds, then grind.
3. 3
   Rinse the preserved lemon, discard the pulp and chop the peel very finely — the peel is where the flavour is; the pulp is just salt.
4. 4
   Pound the garlic with a pinch of salt to a paste.
5. 5
   Chop the coriander and parsley by hand rather than blitzing them, so the chermoula stays loose and green rather than becoming a dark purée.
6. 6
   Combine the herbs, garlic, cumin, paprika, chilli flakes, preserved lemon and saffron water.
7. 7
   Stir in the olive oil and lemon juice and season with salt. Use half as a marinade for fish, and keep the rest raw to spoon over at the table.