Grind the saffron threads in the palm of your hand, or in a mortar and pestle (preferred). Mix with 2 tablespoons of warm water in small bowl. Let sit and allow saffron to bloom and draw out as much color as possible. It should be a deep ruby red.
Slice preserved lemons into quarters, then scoop out the pulp. Discard any seeds, save rind for other use. Roughly chop pulp and place in a bowl with remaining ingredients. Stir through saffron water and use as marinade, basting sauce or relish for seafood and chicken dishes.
Green
Combine all ingredients and puree until smooth in food processor, blender, or with immersion blender. Add more lemon juice or water if needed for desired consistency.
Notes
This makes about 1 cup total, 16 tablespoon servings.