Potato and Olive Tagine with Saffron (Tajine Batata)
Let me tell you about this simple yet delicious tagine, a real family favorite in Morocco. In Moroccan cuisine, we love combining tender potatoes with olives that bring a salty touch and saffron that colors everything a brilliant yellow. It's the kind of dish that shows Moroccan food doesn't need meat to be rich in flavor. For an authentic tagine, remember: slow cooking and spices are your best friends. If you're wondering where this wonder comes from, saffron, that precious spice, is cultivated in southern Morocco, in Taliouine. So try this recipe, and you'll see it quickly becomes one of your favorites!
Ingredients
- potatoes800 g
- green olives, pitted150 g
- onion2 medium
- garlic3 cloves
- lemon juice3 tbsp
- fresh cilantro1 bunch
- flat-leaf parsley1 bunch
- saffron1 pinch
- turmeric1 tsp
- ground cumin1 tsp
- sweet paprika1 tsp
- olive oil3 tbsp
- salt and pepperto taste
Instructions
- 1
Peel and cut the potatoes into quarters. Slice the onions and mince the garlic.
- 2
In a pot or tagine, heat the olive oil over medium heat. Sauté the onions and garlic until translucent.
- 3
Add the spices (saffron, turmeric, cumin, paprika), then the potatoes. Mix well to coat.
- 4
Add the olives, lemon juice, and about 300 ml of water (or light broth). Cover and simmer over low heat for 25-30 minutes, until the potatoes are tender.
- 5
Sprinkle with chopped cilantro and parsley before serving. Adjust seasoning.
- 6
Serve hot, directly from the cooking dish, with fresh bread.
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