Herbed Moroccan Saffron Sauce

moroccan sauceThis sauce is ridiculously delicious, if I do say so myself. I could sit and eat a jar of it in one sitting, if left to my own devices. I would probably have garlic breath for days, but it would be worth it.

Smoked paprika and saffron are some of my favorite flavors, but once combined with the freshness of the herbs, the bite of the garlic, and the sweetness of the meyer lemon, there is almost nothing better.

My omnivore friends like to pour it over chicken. I’m sure it would also be great on white fish, but my veggie-loving self prefers it over cauliflower, roasted potatoes or just slathered on my homemade gluten-free baguette.

Use it however you want – be creative! And let me know how it goes.

Herbed Moroccan Saffron Sauce
Recipe Type: Sauces & Dressings
Cuisine: Dairy-Free / Vegan
Author: Briana Ryan
Prep time:
Total time:
Serves: 3/4 cup
  • 6 medium garlic cloves (to be minced into a paste with the salt & saffron)
  • 1.5 tsp kosher salt
  • 2 pinches of saffron
  • Finely grated zest and the juice of 2 meyer lemons, if in season otherwise, regular lemon will do just fine
  • 2 tsps sweet paprika
  • 2 tsps smoked paprika
  • 2 tsps ground coriander
  • 1/2 cup extra virgin olive oil
  • 1/4 cup finely minced fresh cilantro (about 1 bunch)
  • 1/4 cup finely minced fresh parsley (about 1 bunch)
  • 2 pinches of red pepper flakes (optional)
  1. Using your chopping knife, mince the peeled garlic with the kosher salt and the pinch of saffron. Keep mincing them together until the garlic becomes a yellow paste. This will take a few minutes.
  2. Combine garlic paste with the rest of the ingredients in a ball jar and shake until combined.
  3. Taste and adjust seasoning.


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