This simple, yet vibrant and elegant dish led to one of those happy evenings with everyone swooning over how lovely it was, and it continued the next day when leftovers were shared. Since I made it last week there has been a clamour for me to get it on the blog, so here it is.
This dish appears in the current issue (December 2017) of BBC Good Food Magazine.
RECIPE – Serves 4
2 tbsp olive oil
2 onions, sliced
2 garlic cloves, peeled and crushed
1 tsp turmeric
1 heaped tsp paprika
2 heaped tsp ras el hanout
2 medium sweet potatoes, peeled and cut into chunks
3 parsnips, cut into chunks
3 carrots, cut into chunks
2 preserved lemons (bought, or if using home-made use 1), chopped
200g pearl barley
1 litre vegetable stock
1 small pack parsley, leaves picked
1 small pack mint, leaves picked
150g green olives, chopped
juice of ½ lemon
pomegranate seeds, to serve
zest of a lemon, finely grated to serve
For the tahini yogurt:
160g thick Greek yogurt (or dairy-free alternative)
2-3 tbsp tahini
juice of ½ lemon
Heat the oil in a flameproof casserole dish. Add the onion and a pinch of salt, cook for around 5 minutes until they are beginning to colour and soften, then stir in the garlic and spices. Cook for a minute or more until fragrant, then add the sweet potato, parsnips, carrots, preserved lemon and pearl barley.
Give everything a good mix and cook for a minute or so until the vegetables and barley are coated in the spices. Pour in the stock and some seasoning, bring to the boil, then reduce the heat and simmer for 45 minutes or until the vegetables and barley are tender.
To make the tahini yogurt, mix the yogurt with the tahini, lemon juice and some seasoning, then add a splash of water to make it loose and spoonable.
Chop most of the mint and parsley leaves. Taste the tagine for seasoning, then stir through the chopped herbs, olives and lemon juice.
Scatter over the pomegranate seeds and the remaining herbs to add colour and texture, and scatter the grated lemon zest over everything. Serve with the tahini yogurt.