Saffron Potato Tagine
Dive into the rich, aromatic world of Moroccan-inspired cuisine with this Saffron Potato Tagine, a vibrant vegetarian dish that’s as comforting as it is flavorful. Featuring tender baby potatoes, sweet carrots, and briny green olives bathed in a spiced saffron-infused broth, this recipe is a celebration of warm, earthy flavors. Preserved lemon adds a zesty brightness, while a fragrant blend of cumin, coriander, and turmeric elevates the dish to new heights. Perfectly suited for a cozy dinner, this tagine is slow-simmered to allow the robust flavors to meld together beautifully. Serve it with crusty bread or fluffy couscous to soak up the luscious sauce. Ready in just over an hour, this crowd-pleasing recipe is a must-try for tagine enthusiasts and lovers of globally inspired comfort food alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 800 g baby potatoes
- 1 large onion
- 2 medium carrots
- 3 pieces garlic cloves
- 3 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp ground turmeric
- 0.25 tsp saffron threads
- 500 ml vegetable broth
- 400 g canned diced tomatoes
- 1 piece preserved lemon
- 100 g green olives
- 3 tbsp fresh parsley
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Wash the baby potatoes well and cut them into halves. If using large potatoes, cut them into bite-sized chunks.
Peel and finely chop the onion. Peel and slice the carrots into thin rounds. Mince the garlic cloves.
In a large tagine or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
Stir in the garlic, ground cumin, ground coriander, and ground turmeric. Cook for 1-2 minutes until the spices are fragrant.
Crumble the saffron threads into the tagine and pour in the vegetable broth. Stir to combine.
Add the halved baby potatoes, sliced carrots, and canned diced tomatoes (including their liquid). Stir gently to coat the vegetables in the spiced broth.
Slice the preserved lemon into thin strips, removing any seeds, and add it to the tagine along with the green olives.
Season the mixture with salt and black pepper. Stir gently, then cover with a lid.
Reduce the heat to low and simmer the tagine for 35-40 minutes, or until the potatoes are tender and the sauce has thickened slightly. Stir occasionally to prevent sticking.
Once cooked, taste and adjust the seasoning if necessary. Sprinkle the chopped fresh parsley over the tagine just before serving.
Serve the Saffron Potato Tagine warm, either on its own or with crusty bread or steamed couscous for a complete meal.
Nutrition Facts
Calories |
1677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.0 g | 99% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5969 mg | 260% | |
| Total Carbohydrate | 231.6 g | 84% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 40.4 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 572 mg | 44% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 6040 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
