[{"_1":2,"_103":-5,"_104":-5},"loaderData",{"_3":4,"_102":-5},"routes/search._index",{"_5":6,"_101":40},"posts",[7,71],{"_8":9,"_10":11,"_12":13,"_54":55,"_56":57,"_58":59,"_60":61,"_62":63,"_64":65,"_66":67,"_68":69,"_70":67},"fileName","Moroccan Lamb Tagine","slug","moroccan-lamb-tagine","frontmatter",{"_14":9,"_15":16,"_17":18,"_10":11,"_19":20,"_21":22,"_23":24,"_25":26,"_27":28,"_29":30,"_31":32,"_33":34,"_41":42,"_43":44,"_45":46,"_47":48,"_49":50,"_51":44,"_52":53},"title","public",true,"date","2024-07-15T14:30:00Z","description","Slow-cooked lamb with apricots, almonds and warming spices in an authentic tagine pot - a window into Morocco's soul","category","main-dish","cuisine","Moroccan","prep_time","30 minutes","cook_time","2 hours 30 minutes","servings",6,"difficulty","advanced","tags",[35,36,37,38,39,40],"slow-cooking","spices","north-african","tagine","lamb","apricots","visual_style","Moroccan souk with rich amber lighting - warm golden hour glow filtering through spice market stalls, deep terracotta and saffron tones, ornate geometric patterns in shadows, brass and copper reflections, mysterious depth with exotic textures","cover","/_repo/medias/f31fccc04928c04552bbfcac070c92f5e6e9febbe1cbcd94f5c4c791f329a489-lg.webp","cover-xs","/_repo/medias/f31fccc04928c04552bbfcac070c92f5e6e9febbe1cbcd94f5c4c791f329a489-xs.webp","cover-sm","/_repo/medias/f31fccc04928c04552bbfcac070c92f5e6e9febbe1cbcd94f5c4c791f329a489-sm.webp","cover-md","/_repo/medias/f31fccc04928c04552bbfcac070c92f5e6e9febbe1cbcd94f5c4c791f329a489-md.webp","cover-lg","cover-xl","/_repo/medias/f31fccc04928c04552bbfcac070c92f5e6e9febbe1cbcd94f5c4c791f329a489-xl.webp","firstParagraphText","Tagine cooking is ancient engineering disguised as a clay pot. That conical lid creates its own ecosystem—steam rises, condenses, and falls back down to baste the meat continuously. Two and a half hours later, you have lamb so tender it falls apart and a sauce that tastes like it's been building for days.","plain","Tagine cooking is ancient engineering disguised as a clay pot. That conical lid creates its own ecosystem—steam rises, condenses, and falls back down to baste the meat continuously. Two and a half hours later, you have lamb so tender it falls apart and a sauce that tastes like it's been building for days.This isn't just a recipe; it's a meditation. The tagine pot creates its own ecosystem - steam rises, condenses on the cone, and falls back down to baste the meat. It's ingenious and ancient, and it produces lamb so tender it falls apart at the touch of a fork.Ingredients🥩 3 lbs lamb shoulder, cut into 2-inch pieces🧄 1 large onion, thinly sliced🫒 3 tablespoons olive oil🧄 4 garlic cloves, minced🫚 2-inch piece fresh ginger, grated🌿 1 cinnamon stick🌿 1 teaspoon ground cumin🌿 1 teaspoon ground coriander🌿 1 teaspoon ground ginger🌿 1/2 teaspoon ground turmeric🌿 1/4 teaspoon cayenne pepper🧂 2 teaspoons salt🫒 1/4 cup dried apricots, halved🥜 1/3 cup blanched almonds🍯 2 tablespoons honey🍋 Juice of 1 lemon🌿 1/4 cup fresh cilantro, chopped🌿 1/4 cup fresh parsley, choppedTagine spice preparationInstructionsSeason the lamb generously with salt and let it come to room temperature while you prep everything else. This is not the time to rush - room temperature meat cooks more evenly.Heat the olive oil in your tagine over medium heat. If you don't have a tagine, a heavy Dutch oven works, but you'll miss some of that concentrated flavor magic. Brown the lamb pieces in batches - don't crowd them. You want a good sear, not a steam.Remove the lamb and set aside. In the same pot, cook the sliced onion until softened and lightly golden, about 8 minutes. Add the garlic and fresh ginger, cooking until fragrant.Add all the spices - cinnamon stick, cumin, coriander, ground ginger, turmeric, and cayenne. Toast them for about 30 seconds until your kitchen smells like a spice market. This step is crucial - it wakes up the spices.Return the lamb to the pot and toss everything together. Add just enough water to barely cover the meat - about 2 cups usually does it. Bring to a gentle simmer.Cover and cook for 1 hour and 30 minutes. The tagine should maintain a gentle bubble, not a rolling boil. Check occasionally and add water if needed.Add the apricots and honey and continue cooking for another 45 minutes to 1 hour, until the lamb is fork-tender and the sauce has reduced to a rich, glossy consistency.Tagine cooking processToast the almonds in a dry pan until golden and fragrant. Set aside.Finish with lemon juice and adjust seasoning. The flavor should be complex - sweet from the apricots and honey, warm from the spices, with a bright acidic finish from the lemon.Garnish with toasted almonds and fresh herbs just before serving.Serving & VariationsServe with warm flatbread or over couscous - the sauce is too good to waste. I like to put the whole tagine on the table and let people serve themselves. It's that kind of communal dish.If you can't find dried apricots, dried figs or dates work beautifully. Some cooks add preserved lemons - if you have them, add a few strips in the last 30 minutes of cooking.The beauty of tagine cooking is in its forgiving nature. Too much liquid? Cook uncovered for the last bit. Need more depth? A tablespoon of tomato paste stirred in early adds richness.Notes from the KitchenA proper tagine pot isn't just cookware - it's a cooking technique. If you're using one for the first time, season it according to the manufacturer's instructions. The unglazed clay needs to be treated with respect.Don't skip the browning step. That caramelization on the bottom of the pot becomes the foundation of your sauce. And please, resist the urge to peek too often - every time you lift the lid, you're releasing the steam that's doing the work.This recipe connects directly to the lamb tagines I encountered in the souks of Morocco - each one slightly different, each cook adding their own signature touch. That's the beautiful thing about traditional cooking: it's both ancient and personal, both technique and intuition.","html","

Tagine cooking is ancient engineering disguised as a clay pot. That conical lid creates its own ecosystem—steam rises, condenses, and falls back down to baste the meat continuously. Two and a half hours later, you have lamb so tender it falls apart and a sauce that tastes like it's been building for days.

This isn't just a recipe; it's a meditation. The tagine pot creates its own ecosystem - steam rises, condenses on the cone, and falls back down to baste the meat. It's ingenious and ancient, and it produces lamb so tender it falls apart at the touch of a fork.

Ingredients

🥩 3 lbs lamb shoulder, cut into 2-inch pieces
\n🧄 1 large onion, thinly sliced
\n🫒 3 tablespoons olive oil
\n🧄 4 garlic cloves, minced
\n🫚 2-inch piece fresh ginger, grated
\n🌿 1 cinnamon stick
\n🌿 1 teaspoon ground cumin
\n🌿 1 teaspoon ground coriander
\n🌿 1 teaspoon ground ginger
\n🌿 1/2 teaspoon ground turmeric
\n🌿 1/4 teaspoon cayenne pepper
\n🧂 2 teaspoons salt
\n🫒 1/4 cup dried apricots, halved
\n🥜 1/3 cup blanched almonds
\n🍯 2 tablespoons honey
\n🍋 Juice of 1 lemon
\n🌿 1/4 cup fresh cilantro, chopped
\n🌿 1/4 cup fresh parsley, chopped

$\"Tagine$

Instructions

Season the lamb generously with salt and let it come to room temperature while you prep everything else. This is not the time to rush - room temperature meat cooks more evenly.

Heat the olive oil in your tagine over medium heat. If you don't have a tagine, a heavy Dutch oven works, but you'll miss some of that concentrated flavor magic. Brown the lamb pieces in batches - don't crowd them. You want a good sear, not a steam.

Remove the lamb and set aside. In the same pot, cook the sliced onion until softened and lightly golden, about 8 minutes. Add the garlic and fresh ginger, cooking until fragrant.

Add all the spices - cinnamon stick, cumin, coriander, ground ginger, turmeric, and cayenne. Toast them for about 30 seconds until your kitchen smells like a spice market. This step is crucial - it wakes up the spices.

Return the lamb to the pot and toss everything together. Add just enough water to barely cover the meat - about 2 cups usually does it. Bring to a gentle simmer.

Cover and cook for 1 hour and 30 minutes. The tagine should maintain a gentle bubble, not a rolling boil. Check occasionally and add water if needed.

Add the apricots and honey and continue cooking for another 45 minutes to 1 hour, until the lamb is fork-tender and the sauce has reduced to a rich, glossy consistency.

$\"Tagine$

Toast the almonds in a dry pan until golden and fragrant. Set aside.

Finish with lemon juice and adjust seasoning. The flavor should be complex - sweet from the apricots and honey, warm from the spices, with a bright acidic finish from the lemon.

Garnish with toasted almonds and fresh herbs just before serving.

Serving & Variations

Serve with warm flatbread or over couscous - the sauce is too good to waste. I like to put the whole tagine on the table and let people serve themselves. It's that kind of communal dish.

If you can't find dried apricots, dried figs or dates work beautifully. Some cooks add preserved lemons - if you have them, add a few strips in the last 30 minutes of cooking.

The beauty of tagine cooking is in its forgiving nature. Too much liquid? Cook uncovered for the last bit. Need more depth? A tablespoon of tomato paste stirred in early adds richness.

Notes from the Kitchen

A proper tagine pot isn't just cookware - it's a cooking technique. If you're using one for the first time, season it according to the manufacturer's instructions. The unglazed clay needs to be treated with respect.

Don't skip the browning step. That caramelization on the bottom of the pot becomes the foundation of your sauce. And please, resist the urge to peek too often - every time you lift the lid, you're releasing the steam that's doing the work.

This recipe connects directly to the lamb tagines I encountered in the souks of Morocco - each one slightly different, each cook adding their own signature touch. That's the beautiful thing about traditional cooking: it's both ancient and personal, both technique and intuition.

","toc",[],"originalFilePath","recipes/Moroccan Lamb Tagine.md","firstImage","/_repo/medias/24a4506a9d5820db3ddfc6cb8a2fe7a180e46587139e12ef3b0af50823d8c90b-lg.webp","rating",5,"reviewCount",1,"avgRating",{"_8":72,"_10":72,"_12":73,"_54":95,"_56":96,"_58":97,"_60":98,"_62":99,"_64":100,"_66":67,"_68":69,"_70":67},"iranian-jeweled-rice-cast-iron",{"_14":74,"_15":16,"_17":75,"_10":72,"_19":76,"_21":22,"_23":77,"_25":78,"_27":79,"_29":80,"_31":81,"_33":82,"_41":89,"_43":90,"_45":91,"_47":92,"_49":93,"_51":90,"_52":94},"Iranian Jeweled Rice (Morasa Polo) in Cast Iron","2024-06-15T14:30:00Z","Fragrant basmati rice studded with jewel-toned dried fruits, nuts, and spices, baked to perfection in cast iron","Iranian","45 minutes","1 hour 15 minutes",8,"medium",[83,84,85,86,87,88],"rice","persian","cast-iron","oven-baked","dried-fruits","festive","art-nouveau with a twist meets vintage Persian miniature paintings - ornate golden patterns, deep jewel tones of emerald and ruby, intricate decorative borders with pomegranate motifs, warm candlelit ambiance with brass accents and ornamental details that echo traditional Persian craftsmanship","/_repo/medias/91f5c56045cc9aed90025145243cced981848f714265e17e0dbff05c39befc58-lg.webp","/_repo/medias/91f5c56045cc9aed90025145243cced981848f714265e17e0dbff05c39befc58-xs.webp","/_repo/medias/91f5c56045cc9aed90025145243cced981848f714265e17e0dbff05c39befc58-sm.webp","/_repo/medias/91f5c56045cc9aed90025145243cced981848f714265e17e0dbff05c39befc58-md.webp","/_repo/medias/91f5c56045cc9aed90025145243cced981848f714265e17e0dbff05c39befc58-xl.webp","The first time I encountered jeweled rice, I was overwhelmed by its beauty before I even tasted it. Morasa Polo literally translates to \"jeweled rice,\" and when you see it — basmati grains studded with cranberries, barberries, pistachios, and almonds — you understand why Persians save this dish for celebrations.","The first time I encountered jeweled rice, I was overwhelmed by its beauty before I even tasted it. Morasa Polo literally translates to \"jeweled rice,\" and when you see it — basmati grains studded with cranberries, barberries, pistachios, and almonds — you understand why Persians save this dish for celebrations.What drew me to making this in cast iron was watching my friend's grandmother prep it for Nowruz. She'd layer everything in her old Dutch oven, seal it tight, and let the oven work its magic. The result was rice with a golden crust on the bottom (the coveted tahdig) and perfectly steamed grains throughout. The cast iron distributes heat so evenly that you get that crispy bottom without any burnt spots.Ingredients🍚 3 cups basmati rice🧂 2 tablespoons salt (for rice water)🧈 4 tablespoons butter🫒 3 tablespoons olive oil🧅 1 large onion, thinly sliced🥜 1/2 cup slivered almonds🥜 1/2 cup pistachios, roughly chopped🍇 1/3 cup golden raisins🍒 1/4 cup dried cranberries🍒 2 tablespoons barberries (zereshk), if available🧄 3 cloves garlic, minced🌿 1 teaspoon ground cinnamon🌿 1/2 teaspoon ground cardamom🌿 1/4 teaspoon saffron threads🥛 2 tablespoons warm water🧂 Salt and black pepper to taste🌿 Fresh herbs for garnish (mint or parsley)InstructionsPrepare the RiceRinse the basmati rice in cold water until the water runs clear — this usually takes 4-5 rinses. In a large pot, bring 8 cups of water to boil with 2 tablespoons of salt. Add the rice and cook for 6-8 minutes until just tender but still with a slight bite (it will finish cooking in the oven). Drain and set aside.Make the Saffron WaterCrush the saffron threads between your fingers and steep them in 2 tablespoons of warm water. This golden liquid will be your secret weapon for both flavor and that gorgeous color.Sauté the AromaticsPreheat your oven to 350°F (175°C). In your cast iron Dutch oven (I use a 5-quart), heat 2 tablespoons each of butter and olive oil over medium heat. Add the sliced onions and cook until golden and caramelized, about 8-10 minutes. The sweetness from properly caramelized onions is crucial here.Add the minced garlic, almonds, and pistachios. Cook for 2-3 minutes until the nuts are lightly toasted and fragrant. Stir in the dried fruits, cinnamon, and cardamom. The kitchen should smell like a Persian spice market by now.Process shot showing ingredients being layeredLayer and BakeRemove half of the onion-nut mixture and set aside. Spread the remaining mixture evenly in the bottom of your cast iron pot. Layer the partially cooked rice on top, then sprinkle the reserved onion-nut mixture over the rice. Drizzle the saffron water and remaining butter over everything.Cover tightly with the cast iron lid (if your lid doesn't seal well, place a sheet of foil over the pot before putting the lid on). Bake for 45 minutes, then remove the lid and bake for another 15-20 minutes until the top is lightly golden.The Tahdig MomentLet the rice rest for 10 minutes before serving. To get the prized tahdig (crispy bottom), place the pot over medium heat on the stove for 2-3 minutes — you'll hear it start to sizzle gently. This creates that golden, crispy crust that everyone fights over.Serving and VariationsServe this directly from the cast iron pot — it's gorgeous enough to be your centerpiece. I like to garnish with fresh mint leaves and maybe a few extra pistachios for crunch.Final presentation of jeweled rice at the tableRemix Ideas:Add diced dried apricots or dates for extra sweetnessSubstitute pine nuts for almonds if that's what you haveFor a more savory version, add a handful of fried onions (the crispy kind from Persian markets)If you can't find barberries, dried cranberries work perfectlyThis dish taught me that Persian cooking is all about balance — the tartness of barberries against sweet raisins, the crunch of nuts with tender rice, the aromatic spices that perfume everything without overwhelming. It's fancy enough for guests but comforting enough that I make it for myself on quiet Sunday afternoons when I want something beautiful on my table.The cast iron method gives you restaurant-quality results at home, and honestly, once you master this technique, you'll find yourself using your Dutch oven for rice dishes all the time. The even heat and tight seal create perfect steamed rice every single time.This recipe is part of my Rice around the world exploration — discovering how different cultures transform this simple grain into extraordinary dishes. For more about Persian culinary traditions and the art of rice cooking, check out my Iran travel notes.","

The first time I encountered jeweled rice, I was overwhelmed by its beauty before I even tasted it. Morasa Polo literally translates to \"jeweled rice,\" and when you see it — basmati grains studded with cranberries, barberries, pistachios, and almonds — you understand why Persians save this dish for celebrations.

What drew me to making this in cast iron was watching my friend's grandmother prep it for Nowruz. She'd layer everything in her old Dutch oven, seal it tight, and let the oven work its magic. The result was rice with a golden crust on the bottom (the coveted tahdig) and perfectly steamed grains throughout. The cast iron distributes heat so evenly that you get that crispy bottom without any burnt spots.

Ingredients

🍚 3 cups basmati rice
\n🧂 2 tablespoons salt (for rice water)
\n🧈 4 tablespoons butter
\n🫒 3 tablespoons olive oil
\n🧅 1 large onion, thinly sliced
\n🥜 1/2 cup slivered almonds
\n🥜 1/2 cup pistachios, roughly chopped
\n🍇 1/3 cup golden raisins
\n🍒 1/4 cup dried cranberries
\n🍒 2 tablespoons barberries (zereshk), if available
\n🧄 3 cloves garlic, minced
\n🌿 1 teaspoon ground cinnamon
\n🌿 1/2 teaspoon ground cardamom
\n🌿 1/4 teaspoon saffron threads
\n🥛 2 tablespoons warm water
\n🧂 Salt and black pepper to taste
\n🌿 Fresh herbs for garnish (mint or parsley)

Instructions

Prepare the Rice

Rinse the basmati rice in cold water until the water runs clear — this usually takes 4-5 rinses. In a large pot, bring 8 cups of water to boil with 2 tablespoons of salt. Add the rice and cook for 6-8 minutes until just tender but still with a slight bite (it will finish cooking in the oven). Drain and set aside.

Make the Saffron Water

Crush the saffron threads between your fingers and steep them in 2 tablespoons of warm water. This golden liquid will be your secret weapon for both flavor and that gorgeous color.

Sauté the Aromatics

Preheat your oven to 350°F (175°C). In your cast iron Dutch oven (I use a 5-quart), heat 2 tablespoons each of butter and olive oil over medium heat. Add the sliced onions and cook until golden and caramelized, about 8-10 minutes. The sweetness from properly caramelized onions is crucial here.

Add the minced garlic, almonds, and pistachios. Cook for 2-3 minutes until the nuts are lightly toasted and fragrant. Stir in the dried fruits, cinnamon, and cardamom. The kitchen should smell like a Persian spice market by now.

$\"Process$

Layer and Bake

Remove half of the onion-nut mixture and set aside. Spread the remaining mixture evenly in the bottom of your cast iron pot. Layer the partially cooked rice on top, then sprinkle the reserved onion-nut mixture over the rice. Drizzle the saffron water and remaining butter over everything.

Cover tightly with the cast iron lid (if your lid doesn't seal well, place a sheet of foil over the pot before putting the lid on). Bake for 45 minutes, then remove the lid and bake for another 15-20 minutes until the top is lightly golden.

The Tahdig Moment

Let the rice rest for 10 minutes before serving. To get the prized tahdig (crispy bottom), place the pot over medium heat on the stove for 2-3 minutes — you'll hear it start to sizzle gently. This creates that golden, crispy crust that everyone fights over.

Serving and Variations

Serve this directly from the cast iron pot — it's gorgeous enough to be your centerpiece. I like to garnish with fresh mint leaves and maybe a few extra pistachios for crunch.

$\"Final$

Remix Ideas:

Add diced dried apricots or dates for extra sweetness
Substitute pine nuts for almonds if that's what you have
For a more savory version, add a handful of fried onions (the crispy kind from Persian markets)
If you can't find barberries, dried cranberries work perfectly

This dish taught me that Persian cooking is all about balance — the tartness of barberries against sweet raisins, the crunch of nuts with tender rice, the aromatic spices that perfume everything without overwhelming. It's fancy enough for guests but comforting enough that I make it for myself on quiet Sunday afternoons when I want something beautiful on my table.

The cast iron method gives you restaurant-quality results at home, and honestly, once you master this technique, you'll find yourself using your Dutch oven for rice dishes all the time. The even heat and tight seal create perfect steamed rice every single time.

This recipe is part of my Rice around the world exploration — discovering how different cultures transform this simple grain into extraordinary dishes. For more about Persian culinary traditions and the art of rice cooking, check out my Iran travel notes.

",[],"recipes/iranian-jeweled-rice-cast-iron.md","/_repo/medias/a0ae160905712ccfd1464492ad0829d3d9ffd53789a57bc58cb2c8087cd8df8e-lg.webp","query","root","actionData","errors"]

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Moroccan Lamb Tagine

Iranian Jeweled Rice (Morasa Polo) in Cast Iron