- 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!