Tuesday, June 26, 2012

Tomato Shallot Saffron Tagine Recipe

Tagines are earthenware pots from Northern Africa which can be used on a stove-top at low heat to create amazing dishes.  

Pictured below, you can see that the lids for tagines can be very tall, and the hole in the middle is part of a clever design that keeps it cool enough to handle without use of a hot-pad.

Tomatoes and other fresh vegetables are perfect ingredients to cook in these vessels, and the results can be spectacular!   

This T-Farm recipe is a delicious way to cook some fresh tomatoes in a small tagine.

T-Farm Tagine Saffron-Tomato 
Shallot Recipe (serves 2)

2 Tablespoons Olive oil
1/4 cup water
3 tablespoons arborio rice
3 cups large chunks of fresh red tomatoes
1/2 teaspoon sea salt
1 tablespoon lime juice
4 small shallots diced
8 small twigs of saffron

Warm the tagine on low heat for about 5 minutes.  Put the ingredients in the order listed above, and bring pot to boil at a medium heat.  (If you attempt to heat the pot at a higher temperature, you may crack the pot)

Lower to a simmer and let cook for 40 minutes, stirring every 12 to 15 minutes.
Remove from heat and enjoy!

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