About This Dish
A deeply satisfying plant-based dish that proves Moroccan cuisine excels at vegetarian cooking. Seasonal vegetables — typically carrots, zucchini, turnips, potatoes, squash, tomatoes, and chickpeas — are slow-cooked with saffron, ginger, olive oil, preserved lemons, and olives until they form a rich, fragrant stew. The number seven holds special significance in Moroccan-Islamic culture, symbolizing abundance and blessings. This tagine is the go-to option during Ramadan evenings and is served year-round in homes that observe meatless days. Each region adds its own seasonal twist based on local produce.
Ingredients
- 2 large Carrots, cut into chunks
- 2 medium Zucchini, cut into chunks
- 2 medium Turnips, peeled and quartered
- 2 medium Potatoes, cut into chunks
- 200 g Butternut squash, cubed
- 2 large Tomatoes, quartered
- 1 cup Cooked chickpeas
- 1 large Onion, quartered
- 3 cloves Garlic, minced
- 1/2 tsp Saffron threads
- 1 tsp Ground ginger
- 1/2 tsp Ground turmeric
- 1 tsp Ras el hanout
- 3 tbsp Olive oil
- 1 Preserved lemon
- 100 g Green olives
- 1/4 cup Fresh cilantro
- to taste Salt and pepper
- 1 cup Water
Instructions
- 1
Bloom saffron in 2 tablespoons warm water for 10 minutes.
- 2
In a tagine or heavy pot, heat olive oil. Add onion and garlic, cook for 3 minutes.
- 3
Add ginger, turmeric, and ras el hanout. Stir for 1 minute until fragrant.
- 4
Layer the hardest vegetables first: potatoes, carrots, and turnips on the bottom.
- 5
Add squash and tomatoes. Pour saffron water and plain water over vegetables.
- 6
Season with salt and pepper. Cover and cook over medium-low heat for 30 minutes.
- 7
Add zucchini, chickpeas, preserved lemon, and olives on top. Cover and cook 20 more minutes.
- 8
Garnish with fresh cilantro and serve with couscous or bread.
Tips & Tricks
- Layer harder vegetables at the bottom and softer ones on top so everything finishes cooking at the same time.
- Do not stir once layered — let the steam do the work.
- Any seasonal vegetables can be used: artichokes, green beans, eggplant, and peas all work well.
- For extra richness, add a tablespoon of butter or smen (aged butter) at the end.