Vegetables cooked in traditional Moroccan tagines have appetizing texture, color and delicious, slow-cooked flavor. Use either argan oil or olive oil when preparing this easy vegetarian tagine recipe. A diffuser is recommended for placing between the tagine and burner.
You can eat this dish with a fork, but it's usually scooped up with crusty Moroccan bread such as Semolina Bread.
Serves 4 as a side, or 2 to 3 as a main dish.
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours, 15 minutes
- 1/4 cup olive oil or argan oil
- 1 onion, sliced into rings
- 4 carrots, peeled and sliced into 1/8" thick planks
- 2 tomatoes, sliced
- 2 large potatoes, peeled and sliced 1/4" thick
- 1 1/2 teaspoons salt
- 1 teaspoon ginger
- 1/2 teaspoon pepper
- 1/2 teaspoon turmeric
- pinch of saffron threads, crumbled (optional)
- 1 tablespoon chopped parsley or cilantro, for garnish
Mix the spices with the potato slices, and set aside.
Pour half of the argan oil or vegetable oil into the bottom of a tagine, and then layer the vegetables in this order:
- the onion rings
- the tomato slices
- the carrot slices
- the potato slices
Drizzle the remaining oil over the potatoes. Rinse the spices from the bowl which held the potatoes by swirling one cup of water in the bowl. Add this water to the tagine, and cover.
Place the tagine on a diffuser over medium low heat, and bring the tagine to a simmer. It's normal for this to take 15 or 20 minutes, so stay patient.
Once you hear the tagine simmering, adjust the heat to the lowest temperature necessary for maintaining a simmer. Allow the tagine to cook undisturbed for about an hour and half. Check to see that the vegetables are tender, and reduce any excess liquid if desired.
Garnish the tagine by sprinkling the chopped parsley or cilantro over the potatoes. Serve warm directly from the tagine with crusty bread.