Middle Eastern Recipes | RecipeTin Eats

Easy Moroccan Stuffed Eggplant (beef or lamb)

Nagi — Wed, 07 Jun 2023 02:21:33 +0000

Try this irresistible, simple recipe for stuffed eggplant: oven-roasted eggplant halves topped with Moroccan spiced lamb or beef. Low-cal, low-carb, low effort and utterly delicious!

Moroccan stuffed eggplant

You’ll often hear me declaring quite passionately that I think eggplant is one of the most underrated vegetables around. They’re cheap. They’re meaty. And they’re fabulously versatile, used in cuisines worldwide like Asian, Italian, Greek and Indian, prepared through various cooking methods including frying, steaming, roasting and simmering.

Today, we’re smearing, roasting and stuffing. Well, topping, not scooping-and-stuffing, in a manner that gives it a semi-stuffed vibe. Think of this as a mid-week take on traditional stuffed eggplant dishes you find in Arabic cuisine that involves hollowing out eggplants, stuffing with rice, meat, herbs and nuts, often baked in a tomato sauce. Sounds magnificent, doesn’t it? And it is. but there’s a lot more pots and pans involved! We’re going simple today. You can make this tonight, after work!!

Nice close up of said soft juicy eggplant!

Ingredients in Moroccan stuffed eggplant

The base flavouring for this Moroccan stuffed eggplant is a homemade Chermoula spice mix which does double duty as the spice paste for the eggplant as well as flavouring the meat filling.

Homemade chermoula spice mix does double duty

Chermoula spice mix

Chermoula is a North African spice mix that traditionally is a marinade or sauce containing fresh coriander, garlic and spices. Sometimes you can also find it in a dry spice mix form. We’re using the dry blend today for our purposes.

The spices – The majority of the spices are pantry staples, but don’t make a special trip out if you’re missing one or two…or even three! There’s enough in the blend that you can substitute with something else – suggestions are in the recipe notes.

Olive oil and lemon juice – These are used to make the paste. I like to use lemon juice to add a bit of tang as well as cutting down on the oil required to make a smear-able paste.

The meat filling (lamb or beef)

Here’s what you need to make the meat filling. You can use lamb or beef, though if I had my pick I’d choose lamb as it’s a classic pairing with flavours from the Arab world.

3 teaspoons of the Chermoula spice blend is used to flavour the filling. In addition to this, we have garlic and onion for aromatics, and a little tomato paste to bind the filling together.

The eggplant

Choose eggplants around 250g/8oz and 17cm/7″ long. Don’t worry about exact size – adjust toppings accordingly. If you end up with larger eggplants, the topping layer might be slightly thinner, but the dish will still be packed with flavor.

Salt helps remove moisture from eggplants. More on this below!

Toppings

And lastly, the toppings! It really finishes this dish so I urge you to use them. The pine nuts are a great finishing touch, though other nuts will make an adequate substitute (almonds, macadamia, walnuts, or seeds).

If you’re anti-coriander/cilantro, switch with parsley!

How to make Moroccan Stuffed Eggplant

As mentioned above, I call it stuffed because describing it as a “topped” eggplant just doesn’t seem to capture the essence of this dish. 😂 But actually, it’s not properly stuffed – which means no scooping necessary, which means it’s easier to make. Win!

Sweating the eggplant (recommended)

Sweating the eggplant to remove excess water is a recommended but not essential step. It seasons the flesh as well as drawing out excess water that otherwise pools in the eggplant which dilutes flavour when you’re eating it.

But you can mostly get around this problem by simply cutting slits in the skin to let the water escape as it roasts. So don’t sweat it if you don’t have time to sweat it! *Sorry, I couldn’t resist!*

Cut the eggplant in half lengthwise. Keep the cap/stem intact and cut through it, it helps hold the eggplant together once roasted and soft.
Diamonds – Using a small sharp knife, cut 2.5cm/1″ diamonds into the flesh, cutting down as far as you are comfortable without piercing the flesh.
The said diamonds!
Salt – Sprinkle the surface with salt and rub it in. It’s good to get it into the slits but even if you just rub the surface, the salt will make it’s way into the slits.
Sweat for 30 minutes. I put the eggplant upside down in a colander to allow the water to drip out.
Squeeze like sponge to remove the excess water then pat the surface dry.

Making the “stuffed” eggplant

Mix the Chermoula spice blend in a bowl. Measure out 3 teaspoons and set aside for the meat.
Paste – Add olive oil and lemon juice into the remaining chermoula and mix to form a paste.
Smear the paste onto the surface of the eggplant.
Roast for 45 minutes at 180°C/350°F (160°C fan) or until the eggplant is softened. Sometimes it takes longer – don’t forget to check the edges.
Spiced meat – A quick cook! Sauté the garlic and onion, then cook the lamb with the reserved Chermoula spice blend. Finally, add the tomato paste and water to make the filling “juicy” (rather than dry and crumbly).
Assemble – Top the roasted eggplant with the lamb filling. Dollop on yogurt, sprinkle with pine nuts and coriander then dig in!

Matters of serving

Servings

This recipe is designed to serve:

2 people as a generous dinner with a small side salad;
4 as a meal with a starch (flatbread, couscous) and a substantial side (like Honey Cinnamon Pumpkin Lentil Salad, roast veg, chickpea salad); or
4 people as a generous starter.

Low carb, low calorie!

For the eggplant alone, it’s a mere 450 calories for a whole eggplant (ie 2 halves) with only 22 grams of carbs. To be honest, a serving of the eggplant alone makes for a satisfying meal – you have protein and vegetables covered! Though I do like to add something fresh on the side, even if it’s just some plain fresh cucumber and tomato.

So, it’s low calorie, low carb, simple to make and a something different to make with beef mince rather than the usual Spag Bol. What do you think?? Feel like giving this a go? I HOPE SO! – Nagi x

Watch how to make it

Easy Moroccan Stuffed Eggplant (beef or lamb)

Recipe video above. A delicious, unique, EASY way to serve up eggplant and minced / ground beef or lamb! Think of this as a midweek take on traditional Arabic stuffed eggplant that's usually hollowed out.

Don't worry if you don't have every single spice. There's so many in this spice mix, it will still be tasty even if you're missing one…or two, even three!

Serves 2 as a main with a small side salad, or 4 as a meal with a starch (flatbread, couscous) and a substantial side (like this Pumpkin Salad, roast veg, chickpea salad), or 4 as a generous starter.

Course Dinner

Cuisine Middle Eastern

Keyword Ground beef recipe, lamb mince recipe, roasted eggplant, stuffed eggplant

Prep Time 15 minutes

Cook Time 45 minutes

Eggplant sweating 30 minutes

Total Time 1 hour 30 minutes

Servings – 4

Calories 450cal

Author Nagi | RecipeTin Eats

Ingredients

Eggplant

2 x 250g/8oz eggplants (aubergines), ~17cm/7" long (Note 1)
3/4 tsp cooking salt / kosher salt
1 tbsp extra virgin olive oil
1 tbsp lemon juice (or more oil)

Chermoula spice mix (Note 2)

1 1/2 tsp EACH coriander, paprika
1 tsp cumin
3/4 tsp all spice powder
1/2 tsp EACH garlic powder, ginger, turmeric powder
1/4 tsp cinnamon
1/4 tsp cayenne pepper

Spiced beef or Lamb topping

1 tbsp olive oil
1 garlic clove , finely minced
1/2 onion , finely chopped
250g / 8oz beef or lamb mince , lean if you can (chicken, turkey, pork also ok)
1/2 tsp cooking/kosher salt
2 tsp tomato paste (Note 3)
1/4 cup water

To Serve

Yoghurt , plain
2 tbsp coriander/cilantro leaves , roughly chopped (sub parsley)
2 tbsp pinenuts , toasted (Note 4)

Instructions

Preheat oven to 180°C/350°F (160°C fan).
Sweat eggplants (recommended, see Note 5 to skip) – Cut eggplants in half then score with 2.5cm / 1" diamonds. Rub surface with salt, getting some into the slits. Place face down in a colander and set aside for 30 minutes. Gently squeeze like a sponge to remove excess water, pat surface dry.
Mix Chermoula spice mix ingredients in a bowl. Remove 3 teaspoons for the meat and set aside. Add olive oil and lemon juice into the remaining spice mix and mix into a paste.
Roast eggplant – Place eggplant on baking tray. Slather spice mix onto the surface. Roast for 45 minutes until softened.
Spiced topping – Heat oil in a non stick skillet over medium high heat. Cook onion and garlic for 1 minute. Turn heat up to high, add lamb/beef and cook, breaking it up as you go, until you no longer see red. Add reserved spices and salt, then cook for a further 1 minute. Add tomato paste and cook for 1 minute. Stir in water, cook for 1 minute until it's juicy but not watery.
Assemble – Top eggplant with beef/lamb. Sprinkle over coriander, dollop with yogurt and pine nuts. Finish with an extra drizzle of extra virgin olive oil, if desired!

Notes

1. Eggplant/aubergine – Don’t get too hung up on eggplant size. I always provide weight and measurement because they vary so much in size – what is a “medium eggplant”??! If you have giant ones, you’ll just have a thinner layer of topping (there’s enough flavour in this dish you won’t feel robbed). If you have tiny ones, pile it on higher or reserve leftover meat for another purpose.

2. Spice subs – With so many in this spice mix, it’s fine if you’re missing one…or even three! Just dial up some of the others to make up for flavour. Specific subs:

All spice – mixed spice
Garlic powder – onion powder, or fresh garlic
Ginger – more garlic
Turmeric powder – saffron
Cinnamon – more all spice

3. Tomato paste – or sub water + paste with 1/4 cup crushed tomato or passata. I offer this as a suggestion as I always seem to have a partial bottle of passata in the fridge!

4. Toasting pinenuts – Small skillet, no oil, medium heat, toss until golden and smells toasty. Remove from pan straight away.

5. Eggplant sweating – Draws out excess water so you don’t end up with water in the eggplant halves that dilutes eating flavour. Removing bitterness from eggplant – generally speaking, this has been bred out of eggplants sold these days. I’ve never had a problem.

Don’t have time to sweat? Just cut 2 x 3cm/1″ slits in the skin so the water escapes while roasting. Also, expect to add 5 to 10 min to roasting time.

6. Yogurt tip – To make the yoghurt even tastier, mix 1/4 cup of yoghurt with 1/2 garlic clove, minced, a small squeeze of lemon, salt and pepper. Set aside for 30 minutes to let the flavours develop. I do this for company.

Make ahead – Roast the eggplant and meat filling. Fully cool both, uncovered, then put into containers in the fridge. Re-warm both using method of choice (juice up the meat with a splash of water if needed) then assemble!

Leftovers will keep for 3 days in the fridge. Not convinced cooked eggplant will freeze well but the meat will be fine for 3 months!

Nutrition per serving, using lean beef – 2 eggplant halves (i.e. one whole eggplant) per serving. This is a satisfying meal even by itself!

Nutrition

Originally published in March 2016. Majority spruced up in 2023 with a better, more streamlined recipe with better flavour, sparkling new photos and a brand new recipe video!

Proof of eggplant fondness

Oven Roasted Eggplant (aubergine)

Lentil and Roasted Eggplant Salad

Eggplant Curry – South Indian Brinjal Curry

Pasta alla norma (Eggplant pasta)

Crispy Chinese Eggplant

Moussaka (Greek Beef and Eggplant Lasagna)

Miso-Glazed Eggplant

Life of Dozer

Can’t even whiteboard recipe ideas without Mr D hovering around.

The post Easy Moroccan Stuffed Eggplant (beef or lamb) appeared first on RecipeTin Eats.

Moroccan Lamb Meatballs

Nagi — Mon, 24 Apr 2023 06:00:00 +0000

Beautifully spiced Moroccan Lamb Meatballs served with a Mint Yoghurt Sauce. Stuff into pitas, pass them around at a party or pile over pilaf! This is such a great recipe for lamb mince. Lamb loves Middle Eastern spices!

Juicy Lamb Meatballs with Moroccan flavours!

These Moroccan Lamb Meatballs are inspired by a visit to the Lakemba Night Markets (Sydney) during Ramadan, a holy month for Muslims which involves intensive prayer and fasting from dawn to dusk.

During this period, the main drag of Lakemba transforms at night with food stalls lining the pavements and is a popular place to enjoy iftar, a communal feast to break the fast.

Lakemba night markets during Ramadam

If you love Middle Eastern food, you’ll be in street food heaven. A vibrant, lively mood, the smell of charcoal, the sizzle of BBQ’s, and the most amazing smell of spices that Middle Eastern food wafts through the street!

One of the (ahem – many!) things I’ve enjoyed from these street stalls are spiced lamb meatballs stuffed into pita pockets. So I’ve created my own version using the spice mix from my Middle Eastern Lamb Koftas recipe. Lamb is a protein made for heady Middle Eastern spice flavourings! It pairs so well, and the smell when they’re cooking are outrageous!

What you need for Moroccan lamb meatballs

It’s all about the spice mix. And you’ll be delighted to see they’re all pantry staples – there’s a good chance you’ve got them all!

Lamb mince (ground lamb) – Lamb is a favourite in Middle Eastern cuisine! However, these meatballs would also be terrific made with beef, chicken or turkey.
Onion – A key flavour base in most of my savoury dishes! My secret for extra tasty, extra soft meatballs is to grate the onion over the breadcrumbs so it soaks up the juices. It softens the panko which makes the meatballs juicier and more tender.
Plus, if you use diced onion you’d need to cook it separately beforehand. When it’s grated, there’s no need!
Panko breadcrumbs – Adds bulk and absorbs moisture so the mixture isn’t too wet to form meatballs. Panko breadcrumbs are easy to find these days in the Asian and breadcrumb aisle of grocery stores. Ordinary breadcrumbs (smaller and finer, like sand) can also be used but the meatballs will not be quite as tender.
Egg – For keeping the meatballs together. World’s best food glue!
Garlic – Very rare to find savoury dishes on my website that don’t involve garlic!
Spices – Classic Middle Eastern mix. Cumin, coriander, paprika (any, I like smoked), cinnamon (Middle Eastern secret ingredient!), cayenne pepper (spiciness – feel free to increase or omit).
Coriander/cilantro – For a hint of freshness and for visual purposes too. Really worth using, though it can be substituted with parsley.

For the pita pockets

Here’s what you need to make stuffed pita bread pockets:

Pita bread or small Lebanese bread – Anything that can be cut then pried open to stuff. Most of the photos in the post are the slightly thicker “bready” pita pockets. However, small Lebanese bread will work too – pictured below. You’ll fit 3 meatballs in each half.
Flatbreads would be great too. Stuff and roll!
Leafy greens – Fresh lettuce, tomato and red onion – For stuffing. There’s no need for dressing, just plain is fine. Plenty of flavour and juices from the meatballs, plus the mint sauce!
Dressed leafy greens – Shredded purple cabbage, carrot, mint salad pictured in the pita pocket below. This is like a Middle Eastern style slaw and pairs beautifully with the Moroccan spicing in these meatballs, as well as adding a lovely splash of colour!

How to make Moroccan meatballs

1. The mint sauce

Blitz the fresh mint, lemon and salt with just 1/4 cup of yogurt. Then stir the remaining 1/2 cup of yogurt. Why 2 steps? Because blitzing breaks yogurt and makes it thin and watery. To avoid this, blitz a bit first, then stir in the remaining yogurt.
Mint sauce thickness – The above photo shows the consistency of the mint sauce. Thin enough to drizzle but thick enough to cling! Keep it in the fridge until required.

2. Make the meatballs

Grate the onion into a bowl using a standard box grater. Why grate? Because the strands are fine enough so the onion doesn’t need to be cooked separately before mixing into the meat. Also, the onion juices mix throughout which adds extra flavour. Win, win, win!
Mix – Put all the remaining meatball ingredients in a bowl and mix well with your hands.
Portion – I use a cookie scoop to portion the mixture into 20 to 22 meatballs.
Roll the mixture into rounds with your hands.
Tip to keep meatballs rounds – Refrigerate the meatballs for an hour to firm up the mixture before cooking. This will help them stay more round as you cook on the stove.
Pan fry for 8 minutes, rotating to brown all over. These days, I use a spoon and fork to turn the meatballs rather than tongs. I find it easier and also it helps maintain the round shape of the meatballs.
Baking option – The recipe also includes a baking option. I do prefer pan frying over baking because you can get better colour on the outside without overcooking the inside. However, for lamb meatballs, baking works better than other proteins because it’s a fattier meat.

Once the meatballs are cooked, transfer onto a plate and they’re ready to serve!

Proof of juicy insides:

How to serve these Moroccan meatballs

Stuffed in pita pockets, as pictured throughout the post, with fresh lettuce, tomato and onion, drizzled with the mint sauce. Or piled high over a beautiful fruit and nut pilaf, or the golden Jewelled Rice Pilaf that I shared recently.

Or – make salad bowls! I can see them served on the side of a Pearl Couscous Salad, or toss through a Middle Eastern Chickpea salad. Like a meatball salad. YES.

So many possibilities. Share other ideas below! – Nagi xx

Watch how to make it

Moroccan Lamb Meatballs

Recipe video above. The fragrance when these meatballs are cooking is outrageous! These meatballs are based on my fan-favourite Lamb Koftas, flavoured with a special blend of spices that smells so exotic but are everyday pantry staples!

The Minted Yoghurt is fabulous – pairs so well with the flavour of these meatballs. See notes for suggestions for more sides – pictured in post stuffed in pita pockets.

Course Mains

Cuisine Middle Eastern, Moroccan

Keyword lamb meatballs, lamb mince recipe, Moroccan Lamb Meatballs

Prep Time 25 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings – 5 people

Calories 518cal

Author Nagi

Ingredients

1 1/2 tbsp olive oil (for cooking)

Meatballs:

500 g / 1 lb lamb mince (ground lamb) (Note 1)
1 small onion , grated using box grater (~1/2 cup, including juices, Note 2)
1/2 cup panko breadcrumbs (sub ordinary)
1 egg
2 cloves garlic, crushed
1/4 cup coriander/cilantro leaves , finely chopped
1 1/2 tsp EACH cumin, coriander, paprika (any, but I like smoked paprika)
1/2 tsp EACH cinnamon, cayenne pepper (add more for spicy)
1 tsp cooking/kosher salt
1/4 tsp black pepper

Minted Yoghurt Sauce (Note 3):

3/4 cup plain yoghurt (I use Greek)
1/2 cup (tightly packed) mint leaves
2 tsp lemon juice
1/4 tsp cooking/kosher salt

To Serve as pockets:

4 pita pockets , Lebanese or pita bread
5 cups shredded lettuce (iceberg, cost/romaine)
2 tomatoes , halved, thinly sliced
1 red onion , halved, finely sliced
OR Shredded Red Cabbage, Carrot and Mint Salad (instead of lettuce, tomato and onion)
Extra coriander/cilantro leaves, finely chopped (optional)

Instructions

Mint yogurt sauce – Set aside 1/2 cup yogurt. Place all other ingredients in a jug that fits the head of a stick blender. Blitz until it turns green – it will be runny. Stir in reserved yogurt (this thickens it again). Refrigerate until required.
Meatballs – Place all Meatball ingredients in a bowl. Mix well with your hands. Measure out 1 heaped tablespoon, then roll into balls. Repeat with remaining mixture – should have 20 – 24 meatballs.
Cook – Heat oil in a large non stick pan over medium heat. Add half the meatballs and cook, turning to brown all over, for 8 minutes, or until cooked through. Transfer to plate. (Oven option – Note 4)
Serving – Cut pita pockets in half, warm for 10 seconds in the microwave, then pry it open. Stuff with lettuce, tomato, onion, then meatballs (I do 2 per half pocket). Drizzle with Mint Yogurt Sauce and fresh coriander.

Notes

1. Meat – This recipe is also terrific with beef, and very good with chicken and turkey. No recipe adjustments. If baking the chicken or turkey meatballs, spray VERY well with oil!

2. Grating onion – Tried and proven, much loved technique for adding extra flavour into meatballs, keeping them soft, and avoiding the need to pre-cook diced onion. It works!

3. Minted yogurt – Blitzing / blending yogurt “breaks” it and makes it runny and very thin. Sometimes that’s what I want. But usually I want a bit of thickness. So to achieve that, blitz the mint with just some of the yogurt then stir the rest in later.

Alternatives – Stir very finely chopped mint into plain yogurt. Or just use plain yogurt mixed with a bit of garlic, lemon juice and salt.

4. Oven option – avoid stove splatter and meatballs will stay more round but you won’t get as good browning on them without overcooking them.

Preheat oven to Spray meatballs generously with oil then bake for 20 minutes at 220°C/450°F (200°C fan) until you get some light browning. Sometimes I put them on a rack to keep them round (spray rack with oil then put on a tray).

5. Suggested sides if you opt out of the pita pockets: The Shredded Red Cabbage, Carrot and Mint Salad is great as a side salad as well, this Middle Eastern chopped salad (skip the chickpeas), Israeli Couscous Salad, Pico de Gallo (I know it’s Mexican but the flavours are terrific paired with Middle Eastern), just the rice in this baked Chicken & Rice recipe, Chargrilled Vegetables, Lemon Pilaf (fab pairing!), Curried Basmati Rice Pilaf, this Chickpea Rice Pilaf, Fattoush. Because the meatballs are heavily spiced, opt for sides with fresh flavours.

Nutrition assuming this serves 5 people, including 1 pita pocket per person and 1 1/2 tablespoons of lamb fat is discarded after cooking.

Nutrition

Originally published July 2017. Updated in April 2022 with a much better video – because I love these meatballs so much! The spicing was also improved slightly.

I Get A Round: More Meatball Recipes

Italian Meatballs

Swedish Meatballs (homemade Ikea Meatballs)

Thai Meatballs

Saucy Baked Pork Meatballs

Salisbury steak meatballs with mushroom gravy

Bun Cha (Vietnamese Meatballs!)

Greek Meatballs (Keftedes)

Meatballs

Life of Dozer

It still fits! (See Life of Dozer photo below for context….)

And from the original publication date in 2017:

All that mocking of the photo of him in his hoodie. I ask you – does he look unhappy? Humph! He looks perfectly comfortable to me! 😂 #MockingDozerIsFun

SaveSave

The post Moroccan Lamb Meatballs appeared first on RecipeTin Eats.

Jewelled rice pilaf – for Easter!

Nagi — Mon, 03 Apr 2023 06:00:00 +0000

Named as such for the sparkling colours, this is a striking rice pilaf that is made for festive occasions – like Easter! It’s a bright yellow Persian saffron rice that’s flavoured with spices and mixed with a jumble of fruit and nuts. Stunner to look at – and eat!

Jewelled rice pilaf

There are many rice dishes on this website, but this is the crown jewel of them all. Just LOOK at that colour! And the flavour – WOW. It’s a fruit-nut pilaf delicately perfumed with traditional Persian spices – cumin, fennel, cinnamon, all spice and cardamom – with that unmistakable, intoxicating scent and bright yellow colour that you only get from the world’s most coveted spice: saffron.

While this Persian /Middle Eastern rice is flavoured enough to make you want to eat it straight out of the pot, the flavour is still mild enough so it’s suitable to serve alongside bold flavoured mains. Think – Persian Lamb Shanks, Chicken or Lamb Shawarma, lamb koftas, chicken or vegetable tagine. For more, see here for all Middle Eastern recipes. Also, Mediterranean food will pair beautifully and I certainly wouldn’t hesitate to serve this alongside a roast chicken or a roast lamb.

And finally, a new one on offer – fish koftas. Coming this Wednesday, created especially to serve on this pilaf!

Ingredients in Jewelled Rice Pilaf

Let’s stuff with the fun ingredients in this pilaf: the add-ins and flavourings.

Add-ins and flavourings

Saffron – This is an exotic spice used in Middle Easter / Persian cooking. It’s famous for being the world’s most expensive spice, reflecting the labour intensive production. There’s 3 tiny strands in each flower which blooms for only one week every year!
Saffron makes anything it touches a bright vibrant yellow with a subtle perfume of earthy flavour unlike anything other spice.
Find it in large grocery stores (here in Australia), Middle Eastern/Persian stores and online.
Better value substitutes – I freely use turmeric in place of saffron, for a similar yellow colour albeit it doesn’t have the same flavour. Imitation saffron powder will provide the colour but doesn’t provide flavour. To be honest, there’s plenty of other flavour in this pilaf from the spices, so it’s actually fine to use imitation.
Spices – Cumin and fennel seeds, cardamom, all spice and a cinnamon stick. This is a combination of spices that reflects the Persian / Middle Eastern roots of this pilaf.
Note: I choose to use cumin and fennel seeds and a cinnamon stick rather than powder because you end up with a more vibrant yellow rice. If you use powder then the rice ends up a slightly brown colour so when you add the saffron, it’s a slightly more muddied yellow colour.
Bay leaves – Aromatic added to cook the rice.
Lemon – We use the zest only, for a perfume of lemon flavour. It adds that little touch of extra-something.
Fruit and nuts – I use almonds, pistachios, apricots, golden raisins and cranberries. This is a combination that I think provides colour (green from pistachios, orange apricots, yellow rather than black raisins) as well as a good flavour combination.
Other – You can really make this pilaf your own! Sultanas, raisins, figs, peach, cherries, mangoes, pineapple all would work here. For nuts, I’d suggest walnuts, cashews, macadamias and non-nuts like pepita. Peanuts would be a little out of place, I think.

Saffron infused water makes the rice yellow

Fluffy rice tumbling out!

The rice part

No less important but let’s face it, not as exciting as all the add-ins. 😊

Basmati rice – this is the traditional rice for pilafs. The rice grains are distinctively long with a perfume of flavour.
Other rice that will work – long grain and jasmine rice. Medium grain rice will also work though the rice will be a touch stickier (because that’s how the rice is).
Please do not use: wild rice, risotto, paella rice, brown rice or faux rice (quinoa, cauliflower rice etc).
Ghee is a type of clarified butter that has a more concentrated butter flavour because it’s 100% fat. Stored in pantry not in fridge. Make your own or just use butter.
Onion and garlic – Flavour base aromatics.
Stock rather than water, for better flavour. I use vegetable stock to keep this vegetarian but chicken stock works great too.

How to make Jewelled Rice Pilaf

Saffron water

Grind the saffron threads into a powder. This extracts more flavour and colour out of it – we want to do this for the world’s most expect spice!!! If you don’t have a mortar and pestle that’s ok, just soak the strands, it will still work.
Soak – Add a bit of boiling water and mix. Set aside to steep while the rice cooks, and the colour will intensify.

Make pilaf

It’s no harder than making plain white rice, except we start with sautéed aromatics that adds so much flavour to the end result!

Sauté the fennel and cumin seeds first. This brings out their flavour. Then cook the onion and garlic for 5 minutes until the onion is translucent. And lastly, add the cinnamon stick, cardamom and all spice powder and stir for 30 seconds – again, to bring out their flavour.
Coat rice – Add the rice and give it a good stir to coat the rice grains in all those tasty flavours.
Cooking liquid – Add the stock, bay leaves, lemon, salt, fruit and nuts.
Steam rice – Stir, bring to a simmer, then put the lid on. Reduce stove to low – but it should still be simmering gently around edges otherwise the rice is just sitting there, getting bloated in hot water. Cook for 14 minutes or until the liquid is all absorbed. Do not peek or stir while it’s cooking!

Rest

Rest – Remove the saucepan from the stove with the lid still on and set aside for 10 minutes. During this resting stage, the rice grains will finish cooking and the residual water on the surface of each grain gets absorbed, leaving you with fluffy rice rather than gluey mushy rice.
Cooked rice – This is what it looks like when you remove the lid. The rice surface will be level and the colour is a light brown. We will fluff and colour it up in the next steps!

Sparkling jewels!

The best part – sparkle it up!

Saffron water – Pour over half the saffron water.
Gently fluff the rice using a rubber spatula. Be very gentle! The long rice basmati rice strands are fragile, we don’t want to break them.
Repeat – Once the rice is fluffed and is mostly yellow (some white spots still expected at this stage), pour in the remaining saffron water plus the melted ghee or butter. Then gently toss again until the rice is all yellow.
Sparkling jewels! Tumble the rice onto a serving platter then sprinkle with pomegranate seeds, pistachios and coriander. Then serve!

Fish koftas coming Wednesday!

As mentioned earlier, the Jewelled Rice Pilaf is pictured in post with fish koftas. Fish mixed with spices then skewered and pan fried, this is a new recipe created especially to rest atop of a big pile of this fluffy saffron rice, a magnificent Easter Friday-worthy meat-free main. You’ve never had fish like it before – and it’s so easy!

I really hope some of you give this a go one day. Even just seeing the colourful photos puts me in a good mood and makes me feel all festive!! – Nagi x

Watch how to make it

Jewelled rice pilaf

Recipe video above. This gorgeous, vibrant Persian saffron rice is perfumed with spices and studded with dried nuts and fruit. Featured in post with fish koftas. See in post for a list of suggestions for other things to serve this with!

Course Side Dish

Cuisine Middle Eastern, Persian

Keyword jewelled rice, Rice Pilaf, Saffron Rice

Prep Time 15 minutes

Cook Time 30 minutes

Resting 10 minutes

Servings

Calories 369cal

Author Nagi

Ingredients

Saffron water:

1/2 – 1 tsp saffron threads (125 – 250mg) (SUB: 1/4 tsp saffron powder OR 1/2 tsp tumeric powder) (Note 1)
2 tbsp boiling water

Rice pilaf:

2 tbsp (30g) ghee or butter (Note 2)
1/4 tsp fennel seeds
1/4 tsp cumin seeds
1 onion , finely diced
2 garlic cloves , minced
1 cinnamon stick
1/8 tsp all spice
1/8 tsp cardamom powder
1 1/2 cups basmati rice (Note 3)
2 1/4 cups vegetable stock , low sodium (or chicken)
3/4 tsp cooking/kosher salt
2 bay leaves (preferably fresh, else dried)
1/2 tsp lemon zest

Fruit & nuts (your choice, Note 4):

1/4 cup dried cranberries
1/4 cup dried apricots , cut in 1cm / 1/3″ pieces
1/4 cup golden raisins
1/4 cup pistachios , toasted (Note 5)
1/4 cup slivered almonds , toasted (Note 5)

Finishing:

2 tbsp (30g) ghee or butter, melted
1/2 pomegranate , seeds only (Note 6)
2 tbsp coriander/cilantro leaves roughly chopped
2 tbsp roughly chopped toasted pistachios (Note 5)

Cups – Metric

Instructions

Soak saffron – Grind saffron into a powder using a mortar and pestle (Note 1). Mix in boiling water then set aside while the rice is cooking.
Sauté – Melt ghee or butter in large saucepan over medium high heat. Add fennel and cumin, then stir for 30 seconds. Add onion and garlic. Cook for 5 minutes. Add cinnamon, cardamom and all spice, then stir for 30 seconds. Add rice and stir for 1 minute to coat in the beautiful flavour.
Cook rice – Add the stock, bay leaves, lemon, salt, fruit and nuts. Stir, bring to a simmer, then put lid on. Reduce stove to low (should still be simmering gently around edges), and cook for 14 minutes. Do not peek or stir!
Rest – Quickly check to ensure liquid is absorbed. Remove from the stove (lid still on) and leave for 10 minutes.
Yellow! Pour over half the saffron water then very gently fluff the rice using a rubber spatula (so you don't break the long rice strands). Once mostly mixed through, add remaining saffron water and ghee. Gently toss until the rice is all yellow.
Serve – Tumble onto serving platter. Sprinkle with pomegranate seeds, coriander, pistachios and serve with fish koftas.

Notes

1. Saffron – spice used in Persian and Middle Eastern cooking. Fine red threads, stains things a vibrant bright yellow with a distinct albeit subtle earthy flavour. One of the most precious spices in the whole world so it’s not cheap. 1/2 tsp (125mg) is enough though rice colour not quite as vibrant. I use 1 tsp when I’m out to impress (250 mg) – pictured in post – a whole standard pack in Aust supermarkets (Master Foods).

GRINDING gets more flavour and colour from the strands. But you can skip this.

ECONOMICAL ALTERNATIVES: I sometimes use turmeric which also makes the rice yellow though slightly less vibrant, and a slightly different rice flavour, but is the best alternative I find. Imitation ground saffron will provide the same vibrant yellow colour as pictured but doesn’t have the flavour.

2. Ghee is a type of clarified butter that has a more concentrated butter flavour because it’s 100% fat. Stored in pantry not in fridge. Make your own or just use butter.

3. Rice – basmati is the traditional rice for pilafs though long grain or jasmine rice would also work here. Recipe will also work with medium grain rice though the rice will be a touch stickier (because that’s what the rice is). Please do not use: wild rice, risotto, paella rice, brown rice or faux rice (quinoa, cauliflower rice etc).

4. Fruit and nuts – use any you want though I recommend chopping large ones. Sultanas, raisins, figs, peach, cherries, mangoes, pineapple all would work here. For nuts, I’d suggest walnuts, cashews, macadamias and non-nuts like pepita. Peanuts would be a little out of place, I think.

5. Toasting nuts – heat up a small skillet over medium high heat (no oil). Add the nuts and toss for a few minutes until they are light golden and you can smell them. Don’t walk away – they burn easily! Remove from skillet immediately, cool then use.

6. Pomegranate – Click here for how I remove the seeds from pomegranates (quickly and easily!).

Nutrition

Life of Dozer

Wondering how many shots he has to suffer through before he can launch himself onto those Easter eggs (doggy friendly ones, of course!).

The post Jewelled rice pilaf – for Easter! appeared first on RecipeTin Eats.

Chicken Tagine

Nagi — Fri, 24 Jun 2022 06:05:00 +0000

Moroccan Chicken Tagine – Chicken braised in a rich spice-infused sauce studded with chickpeas and dried apricots. Just, YUM! Serve over couscous for an authentic eating experience.

After you’ve made this, try Vegetable Tagine. Meat-free deliciousness!

Chicken tagine

Tagine is a classic North African stew made with meats and vegetables braised in a gently spiced sauce. It is traditionally made in a conical-lidded earthenware pot called a tagine (from where the dish obviously gets its name!) A tagine’s lid is shaped so all the steam trapped in the dome drips back into the dish as condensation, keeping the dish moist as it slowly stews.

There are many varieties of tagines. Meat, fish and all manner of vegetables can make their way into this stew. Nuts and preserved fruits like figs, apricots, lemon or olives are also often added to for flavour and interest. Today I’ve picked a Moroccan chicken tagine with dried apricots and chickpeas.

And don’t worry! You don’t need an actual tagine to make this – we’re going to use a boring old pot! 😂

Browned chicken cutlets for tagine

Homemade Ras el hanout spice mix for tagine

What goes in Chicken Tagine

The spice mix used in this Morrocan chicken tagine is Ras el hanout, a spice blend common in North Africa used in many dishes. While you can buy pre-made blends, the balance of flavours can be unpredictable from brand to brand. It’s so much better to make your own for a consistent outcome – and it’s cheaper too!

Bone-in skin-on chicken thighs are the best cut for a tagine because they are still juicy after the 25 minutes simmering time required to thicken the sauce and allow the flavours to develop.
Chicken legs are a terrific alternative. Just follow the recipe as written. Boneless thighs and breast will work but the cook method is best altered to add them back in partway through the sauce simmering time else they will overcook. I’ve popped directions in the notes. 🙂
Ras el hanout – The spice blend for tagine, made with common spices you may already have! You can buy blends but I prefer to make my own to get the right balance of flavours. The nice thing here is that because we’re using a fair few different spices here, it’s not the end of the world if you’re missing one … or even two. I’ve offered a few switch-out options in the recipe notes!
Cinnamon stick – Added to the sauce as it simmers for a beautiful perfume and flavour. I love the scent cinnamon this adds to the dish!
Dried apricots – As mentioned earlier, some versions of tagine are made with olives, others use dried fruit, other still may use both. I’ve opted for fruit because it’s one of the few dishes I love that pairs fruit with meat! However I am personally not really a fan of both dried fruit and olives together – it’s just a little too much, I find. Let one or the other shine, I say!
However, the recipe includes the olive option too.
Chickpeas – Chickpeas add some more heft to the dish. I just use canned for convenience but I’ve popped directions in the notes for cooking dried. Other beans, like cannelloni and butter beans, make fair substitutes, as do lentils.
Garlic and onion – Essential for the sauce flavour base. It’s rare to see saucy recipes on this website that don’t start with these!!
Canned tomato – For the sauce base. Not strictly traditional but I love how it thickens the sauce so it clings to the couscous better. Without, the sauce is very watery in consistency. While traditional tagines are supposed to be like that, I prefer a stewy sauce!
Chicken stock – To add depth to the sauce. If you just use water, you’ll find the sauce a bit bland.
For convenience, I typically use store-bought but homemade chicken stock would take this to another level. Also, vegetable stock would be a good substitute.
Coriander / cilantro – A fresh garnish. Recommended, but not a deal-breaker if you’re one of those people who can’t stand coriander. Or if the price of coriander has sky-rocketed to dizzying levels lately, as it has here in Sydney due to extreme weather conditions! 😭

Preserved lemon – Gives tagines a touch of authenticity!

Preserved lemon – An ingredient used in Moroccan and some Indian cooking that is often used in traditional tagines. Accidentally omitted from the ingredients photo above, so I’m giving it air time with a big photo! 😂
Preserved lemon is lemon simply pickled in salt. The salt mellows the sharpness of the lemon juice and transforms the flavour remarkably, intensifying the earthiness of the lemon flavour in the zest.
These days it’s fairly easy to find at large grocery stores in Australia (Coles, Woolies, Harris Farms) but don’t fret if you can’t find it. Tagine is still worth making without it!

How to use preserved lemon: We only use the rind as this is where all the flavour is! Take a piece out of the jar and scrape off the pith (white part of rind) and pulp using a teaspoon (it’s extremely salty and also bitter). Rinse the rind thoroughly under tap water to remove excess salt then finely mince it with a knife.

How to make Chicken Tagine

Brown the chicken skin until golden, then braise in the spice-infused sauce. Simple!

Plump up apricots – Cover the dried apricots with boiling water then leave for 30 minutes to plump up.
Brown chicken – Season the chicken with salt and pepper and brown the skin really well in a pan. This takes a good 8 to 10 minutes. Don’t shortcut this step! The browned skin adds a stack of flavour to the chicken, plus it leaves behind golden bits stuck on the pan (called “fond”) which imparts valuable flavour to the sauce.
Once the skin side is nicely browned, sear the other side for just 1 minute then remove. The chicken won’t be cooked through at this stage. We will finish cooking it in the sauce.
Sauté aromatics and spices – Sauté the onion and garlic, then cook off the spices briefly. Sautéing spices before adding liquids is a good tip for releasing more flavour from the spices. It certainly does for tagines!
Tagine sauce – Add the chickpeas, apricot, tomato, preserved lemon, stock and cinnamon stick. Stir, then bring it to a simmer.
Top with chicken – Just place the chicken on top, skin side up. It will be partially submerged but the flesh should mostly be under the liquid while the skin mostly sits above the liquid which is exactly what you want as this way, the browning on the skin is mostly preserves during the braising.
Simmer covered 5 minutes – Adjust the heat as needed so it’s simmering gently. Not too rapidly else the base of the pot will scorch.
Simmer uncovered 20 minutes – Remove the lid then simmer uncovered for 20 minutes, or until the internal temperature of the chicken is 70°C/158°F (which may be slightly less than 20 minutes). Don’t worry about going above this temperature as bone-in chicken thighs are a very juicy cut so they’re very forgiving.
Serving! Tagine is traditionally served over couscous. I’ve popped a little more information below with some couscous flavouring options as well as some alternatives for other carb-y partners.

What to serve with Chicken Tagine

Couscous

Tagine is frequently served over couscous. Plain couscous is fine though it’s really nice with a little sprinkle of dried fruit and/or nuts littered throughout, or a spritz of fresh lemon. You’ll find various flavouring options in the couscous recipe.

Other starchy vehicle options

Rice (white, brown, basmati), pearl couscous (the giant ones), quinoa and any other small-grain starchy things suitable for sauce-soaking make good alternatives. Even mashed potato or mashed cauliflower would be great. Just something to slop up all that delicious sauce!

If you’re attempting the low carb thing, then Cauliflower Rice will work well too. Actually, I think the slight nutty flavour from roasting the cauliflower rice will go really nicely with Chicken Tagine!

Side Salad

I think a light, simple side salad is nice to pair with spice-infused dishes like Chicken Tagine. Some suggestions:

Shredded Red Cabbage, Carrot and Mint Salad (a regular at my Moroccan or Middle Eastern-themed meals)
Leafy greens tossed with my Everyday Salad Dressing (an easy, anything-goes alternative) or Pomegranate Dressing (for more suitably exotic vibes)
Cucumber Salad with Herb Garlic Vinaigrette

If you’re wanting to make more of an impact, try one of these:

Ottolenghi Green Bean Salad (I am literally obsessed with this salad!)
Grilled Eggplant with Yoghurt Sauce
Roasted Pumpkin with Yogurt Sauce and Pine Nuts
Great Roasted Carrots
Roasted Broccolini with Tahini Sauce (Ottolenghi recipe)

Or – find your own perfect side salad here. 🥬

Love to know what you think if you try this! – Nagi x

Watch how to make it

Chicken Tagine

Recipe video above. Browned chicken braised in a spiced sauce, the secret to a great Moroccan Chicken Tagine is a well-balanced spice blend! Best made with bone-in chicken thighs, which stay juicy for the required sauce simmering time. Drumsticks work well too.

Some versions are made with olives, others use dried fruit, and some even use both. I've opted for fruit because it's one of the few dishes I love fruit with meat! See note 7 for the olive option (it's delish too). Note: Crushed tomato isn't typically used in traditional tagines but I love how it thickens the sauce so it clings to the couscous better. Without, the sauce is watery.

Course Main

Cuisine Moroccan

Keyword Chicken tagine, Moroccan tagine

Prep Time 15 minutes

Cook Time 40 minutes

Servings

Calories 604cal

Author Nagi

Ingredients

1 cup dried apricot, halved (Note 1)
6 x 220g / 7 oz chicken thighs , bone-in skin-on (Note 2)
3/4 tsp salt (cooking/kosher salt)
2 tbsp olive oil
1 onion (brown/yellow), cut into 0.3 cm/ 1/8" slices
2 garlic cloves , finely minced
1 cinnamon stick (sub 1/2 tsp powder)
400 g / 14 oz crushed tomato (1 can)
400g / 14 oz canned chickpeas , drained (Note 10)
1 tbsp preserved lemon skin , finely minced (Note 3)
2 1/2 cups chicken stock, low-sodium (or homemade)

Ras el hanout spice blend (Note 4):

1 tsp cooking salt
3/4 tsp ground cumin
3/4 tsp ground ginger
3/4 tsp black pepper
1/2 tsp allspice powder
1/4 tsp cinnamon powder
1/4 tsp coriander powder
1/8 tsp clove powder

For serving:

Couscous – plain or with fruit and/or nuts (recipe here)
2 tbsp fresh coriander , roughly chopped

Alternative add in options

1 cup kalamata olives (instead of apricots) (Note 7)
1/3 cup slivered almonds , lightly toasted, for garnish (Note 8)

Cups – Metric

Instructions

Plump apricots – Soak the dried apricots in a bowl of boiling water for 30 minutes, then drain (this plumps them up).
Season chicken – Sprinkle both sides of the chicken with the salt.
Brown chicken – Heat oil the oil in a large, deep skillet or pot (Note 5) over high heat. Place chicken in the skillet skin side down and cook for 8 to 10 minutes until deep golden. Turn and cook the flesh side for 1 minute then remove to a plate.
Sauté aromatics & spices – Discard all but 2 tablespoons of fat in the skillet. Reduce heat to medium. Add onions and cook for 3 minutes. Add garlic and cook for 1 minute. Add the Ras el hanout and stir for 30 seconds.
Tagine sauce – Add the cinnamon stick, tomato, chickpeas, plumped apricots, stock and preserved lemon, then stir. Place the chicken on top, skin side up.
Simmer covered 5 minutes – Bring the liquid to a simmer then cover with a lid (Note 6). Cook for 5 minutes, adjusting the heat as needed so the liquid is simmering (but not too rapidly else base may catch).
Simmer uncovered 20 minutes – Remove lid then cook for a further 20 minutes or until the internal temperature of the chicken is at least 70°C/158°F (Note 6).
Serve – Remove from stove and rest for 5 minutes. Serve over couscous (Note 9), sprinkled with fresh coriander.

Notes

1. Dried apricots – Dried fruit like apricots and figs are sometimes added to traditional tagines. I’ve chosen apricots but you can leave them out or sub as you see fit! See Note 7 if you prefer olives instead of fruit.

2. Best chicken cut for tagine is bone-in, skin-on thighs as it yields the juiciest result. However, drumsticks will also work (use 10). For boneless thighs, sear for a couple of minutes on each side, remove, then make the sauce per recipe and just add the chicken back into the sauce for the last 5 minutes. For breast, I think the best way would be to fully cook it through in the pan, make the sauce per recipe, then cut the chicken into thick slices and toss it through the sauce just before serving.

3. Preserved lemon – An ingredient used in Moroccan and Indian cooking, this is lemon that is pickled in salt. The sharpness of lemon juices is mellowed and the earthiness of lemon flavour in the zest is intensified. Adds a touch of authenticity to tagines but don’t fret if you can’t find it, tagine is still worth making without it. Available at most large grocery stores in Australia.

TO PREPARE: We only use the rind as this is where all the flavour is! Take a piece out of the jar and scrape off the pith and pulp using a teaspoon. Rinse the rind thoroughly under tap water to remove excess salt then finely mince it with a knife.

4. Spices – You won’t be left lacking if you are missing a spice (maybe even two). Make up for it by dialling up the ones you have.

5. Cooking vessel – If you have an actual tagine, kudos to you! I use my 30cm / 12″ wide shallow cast iron casserole dish. Any large deep skillet or big pot will work fine. If it has a lid, even better. If not, don’t worry – just cover with a baking tray or foil for the covered simmering step.

6. Internal temp – Chicken thighs are a nice juicy cut so you can cook it well over the target internal temp – even as high as 85°C/185°F – and it’s still juicy. (Can’t say the same for breast!).

7. Olive option – Skip the dried apricots, use 1 cup of kalamata olives, pitted, or green olives. No need to plump them up! Add in with the tomato.

My personal preference is not to use both dried fruit and olives (I just don’t really enjoy the combination, it’s too much competing flavours). Feel free to use both together if you prefer!

8. Nuts – Slivered almonds, lightly toasted until golden in a dry skillet, go really nicely in tagines.

9. Couscous – I use this recipe of mine. Also terrific with rice.

10. Chickpeas – Sub with any canned beans. Dried chickpeas – You will need 1/2 cup of dried chickpeas, cooked as per Note 1 in this recipe.

11. Leftovers will keep for 4 days in the fridge. It will freeze well too! Cool completely, then freeze in airtight containers in portion sizes. Thaw then reheat using chosen method (I shamelessly microwave. Speed and convenience).

12. Nutrition is per serving and calories shown in the table is higher than reality as I cannot reliably estimate the amount of fat discarded after browning the chicken (too variable).

Nutrition

More Moroccan recipes

Moroccan Lamb Meatballs

Vegetable Tagine

Moroccan Lamb Meatballs

Couscous

Rice Pilaf with Nuts and Dried Fruit

Life of Dozer

Who me? 👼🏻

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