Moroccan cuisine · Vegetable Dishes

Tajine Khodra bel Zaafran

Carrots, zucchini, potatoes and chickpeas layered into a cone in the tajine and braised in a golden saffron broth.

Ingredients · for 4 servings

• 4 carrots
• 3 zucchini
• 600 g waxy potatoes
• 1 can chickpeas (400 g)
• 2 onions
• 4 cloves garlic
• 1/2 tsp saffron threads
• 1 tsp ground ginger
• 1 tsp turmeric
• 1/2 bunch cilantro
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Let the saffron threads steep in 100 ml hot water for 10 min; peel the carrots and potatoes and quarter lengthwise, cut the zucchini into wedges lengthwise.
2. Cut the onions into thin half-rings, finely chop the garlic and spread both with 3 tbsp olive oil over the base of the tajine or a wide braising pot.
3. Mix the ginger, turmeric, salt and pepper with the saffron water and 200 ml water and pour over the onions.
4. Stack the carrots and potatoes radially into a cone, lean the zucchini wedges against the outside and scatter the rinsed chickpeas into the gaps.
5. Drizzle with the remaining olive oil, cover and braise over low heat for 45–50 min, until the potatoes are tender — do not stir, just baste twice with the broth.
6. Remove the lid, let the broth reduce uncovered for 5 min, scatter with chopped cilantro and serve straight from the tajine with bread.