Two Servings

  • 1 large Onion
  • 100g Green and Red Olives
  • 20g chopped Parsley
  • 20g chopped Cilantro
  • ½ Preserved Lemon 
  • 3-4 stems Safran dissolved in ½ Ounce/15ml of water
  • 3 Garlic Cloves, finely chopped
  • 3 tablespoons of Olive Oil
  • 2 tablespoons of Sunflower/Vegetable Oil 
  • ½ teaspoon of Black Pepper 
  • 1 teaspoon of Ginger
    1 teaspoon of Turmeric 
  • ¼ teaspoon of Ras El Hanout – the 44 spices, Moroccan curry
  • 1 Sweet Potato sliced vertically into 4 pieces
  • 1 Potato sliced vertically into 4 pieces
  • ¼ of a small Cabbage 
  • 20g of Peas 
  • ½ Red Pepper – sliced
  • 1 Small Tomato – sliced
  • 1 Chili Pepper
  • 1 Bay Leaf
  • ½ teaspoon of Smen – Moroccan Fermented Butter
  • ½ teaspoon of Salt


  • Mix Saffron with a ½ ounce of water and let the natural color “run” into the water. It should be yellowish.
  • Chop ½ the Onion, Parsley, Cilantro, and Garlic separately then together. Place all in a bowl then add Salt, Black Pepper, Ginger, Turmeric, Ras El Hanout, Olive Oil, Vegetable Oil, and Smen.
  • Separate the pulp of the preserved lemon from the skin.
  • Chop the pulp of lemon and add it to the bowl, and leave the skin for the decoration of the tagine later.
  • Mix the ingredients then add the vegetables to the bowl to infuse them with the flavor of the spices. 
  • Place Bay Leaf in the cooking pot or tagine
  • Add a layer of sliced Onions, the other half of the onion, and a layer of sliced Tomatoes to the pot.
  • Arrange vegetables on top of your tagine dish in the shape of a cone. Start with Cabbage and Peas in the middle then Potatoes, Sweet Potatoes, and Red Pepper in a decorative way. 
  • Add Safran mixture and a small glass of water.
  • Slice the skin of the preserved lemon into 8-10 slices and place it on top. 
  • Add the Chili Pepper 
  • Cover the Tagine and let it cook on low heat for 30 min.
  • Add the olives to the pot and let them cook for 5 minutes.
  • Bon Appétit!

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