Saffron Potato Tagine Recipes

SAFFRON POTATO TAGINE

Saffron Potato Tagine image

A tagine is a Moroccan casserole dish, if you don't have one a normal casserole dish works just as well.

Provided by PinkCherryBlossom

Categories Stew

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

4 lbs potatoes, quartered
2 tablespoons olive oil
2 onions, sliced
2 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1/2 teaspoon saffron strand
5 ounces large raisins
1/2 pint hot vegetable stock
2 tablespoons chopped flat leaf parsley
2 tablespoons chopped coriander

Steps:

Cook the potatoes in boiling salted water for 8 - 10 minutes Drain and set aside.
Heat oil in a casserole dish suitable for the stovetop and fry onions for 4 minutes Add garlic, spices, raisins and half the stock.
Bring to boil and simmer for 5 minutes the stock should have reduced by about 50%.
Add potatoes and remaining stock. Simmer for another 10 minutes until everything has warmed through and the sauce has thickened.
Season if desired and stir in the fresh herbs. Serve with cous cous.

Nutrition Facts : Calories 277.4, Fat 3.8, SaturatedFat 0.6, Sodium 18.1, Carbohydrate 58.3, Fiber 6.3, Sugar 14.2, Protein 5.6

SPICY POTATO TAGINE WITH PRESERVED LEMON AND OLIVES

Spicy Potato Tagine with Preserved Lemon and Olives image

Provided by Paula Wolfert

Categories Citrus Ginger Olive Potato Lemon Spice

Yield Serves 4 to 6

Number Of Ingredients 16

Ingredients

2 pounds red potatoes
1 small onion, grated and squeezed dry (see Note), plus 1 medium onion, thinly sliced
3 tablespoons extra virgin olive oil
1/3 cup grated tomato (see Tips, below)
1/4 teaspoon ground ginger
1/4 teaspoon hot Hungarian paprika
Pinch of ground cumin
1 teaspoon crushed garlic
1 bay leaf
1/4 fresh lemon
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped fresh cilantro
Salt
4 to 5 dry saffron threads, crumbled
24 juicy purple or tan olives
1/2 preserved lemon

Steps:

1. Peel the potatoes and thickly slice into a bowl of cold water.
2. In heavy saucepan set over moderate heat, cook the grated onion in olive oil until melting, 3 to 4 minutes. Add the tomato, ginger, paprika, cumin, and garlic. Cook, stirring, for 2 more minutes.
3. Drain the potatoes and add to the pan with the thinly sliced onion, the bay leaf, and the fresh lemon quarter. Toss to coat the potatoes, onion, and lemon quarter with the parsley, cilantro, and salt to taste. Add the saffron and 1 1/2 cups hot water and bring to a boil. Reduce the heat to very low and simmer until the potatoes are tender, about 40 minutes.
4. Use a slotted spatula to transfer to a covered serving dish to keep warm. Discard the lemon. Add the olives to the liquid and boil until the pan juices are reduced to a thick sauce. Correct the seasoning, pour over the potatoes, and garnish with the preserved lemon.
Paula Wolfert shares her tips with Epicurious:
• To grate tomatoes: Halve and gently squeeze to remove the seeds. Grate the tomato halves, cut side facing the coarsest side of a box grater or flat shredder. You will be left with just the tomato skin on your hand; discard.
• Wolfert recommends cooking this dish the way Moroccans traditionally do: in a clay pot such as a Mexican cazuela or Moroccan tagine. The porous clay absorbs liquid from the dish, then slowly releases steam as it heats, which results in a more flavorful, juicy dish. Moroccan tagines are available at www.tagines.com. A note of warning: Clay pots are sensitive to rapid temperature changes, which can cause cracking. Don't put anything hot in a cold tagine or anything cold in a hot tagine. Consider investing in a flame-tamer or heat-diffuser (a metal plate that's placed over the burner) to distribute heat evenly.

LAMB TAGINE WITH POTATOES AND PEAS

Lamb Tagine with Potatoes and Peas image

Categories Sauce Lamb Potato Pea

Yield serves 6

Number Of Ingredients 13

Ingredients

3 tablespoons extra virgin olive oil
1 onion, chopped
2 garlic cloves, crushed
1 teaspoon ground ginger
1/2 teaspoon saffron threads
3 pounds boned shoulder or neck fillet of lamb, cut into 6 to 8 pieces
Salt and black pepper
2 pounds new potatoes, peeled
1 pound fresh young peas (shelled weight) or frozen petits pois, defrosted
Peel of 1 to 1 1/2 preserved lemon (optional) (see page 7)
16 or more green olives
2 tablespoons chopped coriander
2 tablespoons chopped flat-leaf parsley

Steps:

Heat the oil in a wide pan or casserole. Put in the onion, garlic, ginger, saffron, and meat. Cook on low heat for about 5 minutes, turning over the meat. Cover with water, season with salt and pepper and cook, covered, over low heat, for 1 to 1 1/2 hours, or until the meat is very tender, turning the pieces over once in a while.
Add the potatoes, cutting any large ones in half. Top up the water, if necessary, and cook 20 minutes, or until the potatoes are tender. Then add the peas, preserved lemon peel cut into thin strips, if using, olives, coriander, and parsley, and cook, uncovered, for 5 minutes longer, or until the peas are tender and the sauce reduced and thick.
variation
Young fava beans can be used instead of peas, but they will need to be cooked for at least 10 minutes.

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