Potato Tagine with Olives and Preserved Lemon
This vegetarian tagine with potatoes, green olives, and preserved lemon is a direct journey to the heart of Moroccan flavors. The melting potatoes absorb a blend of mild spices, while the olives and preserved lemon bring that touch of acidity and character typical of tagines. Wondering which Moroccan dish to choose to impress your guests without meat? This tagine is a perfect option: simple, fragrant, and comforting. And to make an authentic tagine, remember that spices are key: turmeric, ginger, cumin, and a pinch of saffron will make all the difference. Let yourself be enchanted by these aromas, and serve this dish with homemade bread to soak up the delicious sauce.
Ingredients
- potatoes6 medium
- green olives150 g
- preserved lemon1
- onion2
- garlic3 cloves
- fresh cilantro1 bunch
- fresh parsley1 bunch
- olive oil4 tablespoons
- ground ginger1 teaspoon
- turmeric1 teaspoon
- sweet paprika1 teaspoon
- ground cumin1/2 teaspoon
- saffrona pinch
- saltto taste
- black pepperto taste
Instructions
- 1
Peel the potatoes and cut them into thick slices. Slice the onions, mince the garlic, cut the preserved lemon into small pieces, and pit the olives.
- 2
In a pot or tagine, heat the olive oil and sauté the onions until translucent. Add the garlic and spices (ginger, turmeric, paprika, cumin, saffron), mix for 1 minute.
- 3
Add the potatoes, preserved lemon pieces, and olives. Pour in 25 cl of water, season with salt and pepper. Cover and simmer gently over low heat for 30 minutes, stirring gently occasionally.
- 4
At the end of cooking, sprinkle with chopped cilantro and parsley. Let rest for 5 minutes before serving.
- 5
Serve hot, directly in the cooking dish or in a large plate, accompanied by Moroccan bread or fine semolina.
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