Ingredients
1 onion, sliced into rings
2 tomatoes, thickly sliced
4 carrots, peeled and cut in half lengthwise or sliced
2 or 3 small zucchini, cut in half lengthwise or thickly sliced
1 large head of cauliflower cut into florets
1 to 2 large potatoes, peeled and quartered or cut into 1/4-inch-thick slices
1 teaspoon salt, or to taste
1 teaspoon ginger
1/2 teaspoon freshly ground black pepper
1/2 teaspoon turmeric
Pinch of saffron threads, crumbled, optional
1/4 cup olive oil, or argan oil
Handful of brown olives,(Kalamata olives) optional
1 cup water
1 tablespoon chopped parsley, or cilantro, for garnish
1/2 preserved lemon finely minced.
Method
Gather the ingredients.
Wash and slice the onion, tomato, carrots, tomatoes, cauliflower, zucchini, and potatoes.
Place the carrots, zucchini, and potatoes in a bowl. Add the salt, ginger, pepper, turmeric, and optional saffron threads. Toss to coat the vegetables evenly.
Pour half of the oil into the base of a tagine or in a skillet. Add the onion slices and top with the tomato slices.
Arrange the vegetables in a conical fashion on top of the tomatoes. First, add the carrots and zucchini, then the potatoes, then the cauliflower.
Add the optional olives, if using. Drizzle the remaining oil over the arranged vegetables.
Rinse the spices from the bowl that held the potatoes by swirling one cup of water. Add this water to the tagine or skillet and cover.
Place over medium-low to medium heat (use a diffuser between a tagine and the burner) and bring to a simmer. It's normal for this to take 15 or 20 minutes if cooking in clay, so stay patient.
Once you hear the tagine simmering, adjust the heat to the lowest temperature necessary for maintaining a simmer. Allow the tagine to cook undisturbed for about one to 1.5 hours. Check to see that the vegetables are tender, and reduce any excess liquid if desired.
Garnish the tagine with the chopped parsley or cilantro and preserved lemo
Serve the tagine warm and enjoy.
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