The Tagine Rice Conundrum: Is It Possible?

Tagine is a Moroccan clay cooking pot that comes in two pieces: a shallow bowl for ingredients, oil, and liquid, and a tall, conical lid that traps steam and cooks food. Tagine is also the name of the meal cooked in this pot, which can include meat, fish, vegetables, and rice. While rice is more commonly served as a side dish, some recipes call for adding rice to the tagine, where it steams along with the rest of the ingredients.

Tagine cooking methods

Tagines are cooking vessels traditionally used in Moroccan recipes. They consist of a large, round base for filling with ingredients and a tall, conical lid that traps steam and condensation to cook the ingredients. This creates a similar cooking environment to a slow cooker or Dutch oven.

Tagines are traditionally made from clay or ceramic, which offer excellent heat distribution and are known for their beautiful, often hand-painted, decorative designs. They come in a range of sizes, from individual serving dishes to large family-sized pots.

When cooking with a tagine, it is important to avoid extreme temperature changes, as this can cause the pot to crack. Start with a small amount of charcoal or wood if cooking over an open fire, and gradually top up to keep the embers burning. If using an electric or induction hob, a heat diffuser or aluminium buffer is necessary to avoid direct contact between the heat source and the bottom of the pot.

Tagines are ideal for one-pot meals where low-and-slow cooking is best, such as stews, casseroles, curries, and chillies. They are perfect for cooking tougher, more flavourful cuts of meat, like lamb on the bone or beef shank, as the clay pot helps to tenderise and intensify the flavours.

To use a tagine, create a base layer of juicy vegetables like onions, celery, or carrots, then place the protein on top, surrounded by more vegetables. Add a generous amount of olive oil, water, or broth, which will blend with the natural juices and spices to create a rich sauce. If the liquid thickens during cooking, simply add a little more to keep the contents bubbling.

Rice can be cooked in a tagine, either as a side dish or added directly to the pot to steam along with the rest of the ingredients. Simply sprinkle the rice on top of the meal and keep simmering until it is cooked.

Ingredients:

• 1.5 kg bone-in chicken cuts (legs, drumsticks, and breast)
• 1 tbsp ground ginger
• 1 onion, finely chopped
• 1 small bunch coriander
• 1 small bunch parsley
• 100g white rice, washed and drained
• 2dl + 3dl + 4dl water
• Oil
• Salt and pepper, to taste

Instructions:

• Add the chicken pieces to the tagine pot, along with the spices, chopped onion, and crushed garlic. Pour in 2dl of water and cook over low heat for 5 minutes.
• Add the chopped herbs, oil, and 3dl of water. Cover the dish and continue cooking over low heat for 40 minutes.
• In a separate pan, prepare the rice by combining it with diced peppers, chopped coriander, spices, oil, and 4dl of water. Cook over low heat for 15 minutes.
• Once the chicken is ready, add the cooked rice around it in the tagine pot and garnish with chopped parsley.

Enjoy your delicious, flavourful meal!

Tagine rice recipes

Chicken and Rice Tagine

This recipe is adapted from Dish Issue 25. It serves as a delicious and easy-to-cook meal for people in a high mood.

Ingredients:

• 6 chicken thighs, bone in, skin on
• 2 medium red onions, sliced
• 2 stalks celery, chopped finely
• 2 small carrots, cut diagonally
• 1 red capsicum/red pepper, cut into bite-sized pieces
• 300 grams butternut pumpkin, cut into cubes
• Crushed garlic
• 2 teaspoons ground ginger
• 2 teaspoons turmeric powder
• 2 teaspoons Spanish smoked paprika
• 2 teaspoons ground cinnamon
• 1 cup basmati rice, rinsed

Instructions:

• Prepare the spice mix: Place the ground ginger, turmeric, paprika and cinnamon into a bowl and stir well to combine.
• Prepare the chicken: Salt and pepper the chicken thighs and sprinkle over with a little of the spice mix - aim at using no more than 2 teaspoons of the spice mix for this.
• Drizzle a little oil in your dish and heat over a medium flame - add a small knob of butter and when sizzling, add the chicken pieces, skin side down. Only add two at a time to keep an even temperature. Once the skin has coloured, turn over and cook until golden.
• Remove the chicken from the dish and set to one side. Add the onions, celery, carrots and garlic and cook until the vegetables start to soften. Now add the capsicum and cook for about 10 minutes or until the vegetables just start to colour.
• Sprinkle in the remaining spice mix, stir well and cook for another 2 minutes.
• Add the pumpkin cubes and stir again. Then sprinkle over the drained rice and give this a good stir to ensure it's well incorporated.
• Pour over with hot water or stock - the water should be just above the level of your ingredients.
• Arrange the chicken thighs, skin side up on top of the pan, press them down slightly so they are partly submerged. Cover and place this in a preheated oven at 170°C/340°F for about 30 to 45 minutes. The time will depend on the dish you use so do keep an eye on it from about the 20-minute mark.
• To serve: Remove the chicken from the dish and using two forks, gently toss the rice and vegetables to help fluff it up. Place the chicken back on top and serve.

Lamb and Rice Tagine with Dried Cherries

This recipe is a fantastically comforting one-pot meal. The brown basmati rice is cooked with diced lamb shoulder and spices to soak up all of those wonderful flavours, while dried cherries add an alluring sweetness to the dish.

Ingredients:

• 400g of lamb shoulder, diced into 3cm cubes
• 1 tsp coriander seeds
• 3 small onions, diced (or 1 large onion)
• 500g of lamb stock, or chicken stock
• 250g of brown basmati rice
• 75g of dried cherries
• 200g of baby spinach, or chopped regular spinach
• 20g of tarragon leaves, picked

Instructions:

• Toast the cumin and coriander seeds in a dry pan, then grind them with the cardamom in a pestle and mortar or spice grinder.
• In a wide heavy-based pan, soften the onions in some olive oil, then add the ras el hanout and other ground spices to the pan. Cook for a couple of minutes, stirring so they don't burn.
• Remove the onions from the pan, turn up the heat and add the lamb, stirring occasionally until browned all over. Once browned, reduce the heat, add the stock and 500ml water and pop the onions back into the pan. Cook with a lid on over a very low heat for an hour.
• Add the rice, dried cherries, some salt and pepper, and another 250ml of boiling water and cook for another 40–45 minutes, or until the rice is cooked.
• When the rice is almost ready, place the spinach in the pan on top of the tagine and put the lid back on to wilt the spinach for a minute. Once wilted, stir it into the dish. Finally, stir in the tarragon and serve.

Fish and Rice Tagine

This Moroccan Tagine recipe is a flavorful and easy one-pot meal that cooks fish and rice together with traditional Middle Eastern ingredients.

Ingredients:

• Onion: white onions or yellow onions
• Spices: cumin, coriander, cinnamon, salt and pepper
• White fish fillets: Cod, Tilapia, Swai, Haddock, Grouper, Halibut, or Sea Bass
• Garnishes: toasted almonds, chopped mint, cilantro, pickled red onion

Instructions:

• Set a large Moroccan Tagine (or large skillet with a tight-fitting lid) over low heat. Add the oil, chopped onions, chopped cilantro, minced garlic, and fresh grated ginger. Sauté for several minutes until the onions soften.
• Next, mix in the cumin, coriander, cinnamon and long-grain rice. Stir and toast the spices and rice for another couple of minutes.
• Add the diced tomatoes, chickpeas, raisins, apricots, lemon zest and juice, and salt to the rice. Mix well and spread evenly across the bottom of the pan. Then pour water over the top. No need to stir!
• Place the cover over the tagine and simmer for 15-20 minutes. Do not lift the lid until the 15-minute mark. The rice should look dry on top, and there should be a vent hole apparent. If it does not look fully cooked, cover and continue cooking for 5 more minutes.
• If you plan to add fish at the end, first pat the fish fillets dry and then salt and pepper them liberally on both sides.
• After the rice has cooked for at least 15 minutes, lay the fish fillets over the top of the rice and cover again. You can either turn off the heat and let them steam for 5-10 minutes; or, if needed, you can continue cooking the rice for another 5 minutes, then turn off the heat. Either way, fish fillets under ½ inch thick will cook through on top of the rice in 5-10 minutes.
• Once cooked, remove the lid and sprinkle the top with fresh chopped mint, cilantro, and toasted almonds.

Tagine alternatives

A tagine is a type of clay cooking vessel with a base wider than its tall, cone-shaped top. It is used to cook a variety of dishes, including rice. However, if you don't have a tagine, there are several alternatives that can be used to achieve similar results. Here are some Tagine alternatives:

• Dutch Oven: A Dutch oven is a cast-iron or ceramic pot with a tight lid. It is perfect for cooking foods quickly and creating tender, flavorful dishes. It is a great option for Mediterranean cooking and can be used in the oven or on the stove.
• Instant Pot: The Instant Pot is a multi-purpose pressure cooker that can be used for various dishes, including tagine recipes. It is versatile and cooks food quickly, making it ideal for busy people who want healthy and delicious meals.
• Slow Cooker (Crock-Pot): A slow cooker is another alternative for cooking tagine dishes. It is perfect for preparing meals ahead of time and coming home to a delicious, fragrant meal.
• Sauté Pan: If you don't have a tagine, you can use a large sauté pan with a tight-fitting lid to cook tagine recipes. This option provides similar results without the need for specialized cookware.

These alternatives show that you don't need to invest in a tagine to enjoy the delicious flavors of tagine cuisine. With these substitutes, you can create flavorful and aromatic dishes that capture the essence of North African and Mediterranean cooking.

Tagine history

Tagine is a dish and a unique earthenware pot in which it is cooked. The Arabic word "ṭajīn" means "low clay pot" and is derived from the Ancient Greek "tágēnon", meaning "frying pan" or "saucepan". The word may also be derived from the Persian "ته چین".

The history of the tagine is believed to date back to the Abbasid Caliphate (750–1517), which covered most of the Middle East and North Africa. Some historians attribute the origin of the tagine to the North African Berber tribes, while others believe it was invented by the Romans. The earliest written evidence of the tagine comes from "The Thousand and One Nights", a collection of oral stories from Arabia written down in the 8th century. In this story, the preparation of food in a tagine is described:

> Boil the meat and fry it with fresh coriander, onion, a bit of garlic and hot/strong spices. Cut your fennel hearts in half and place on top of the meat. Pour some of your broth/stock onto the dish and add the lamb's tails. Cook until the dish is cooked and the stock has been absorbed. Remove the tagine from the heat.

Today, tagines are primarily prepared in the Middle East and North Africa, particularly in Morocco, Tunisia, Algeria, and Egypt. The cooking vessel is typically made from red clay and consists of two parts: a circular base unit with low sides and a large cone- or dome-shaped cover. The cover is designed to condense steam and return the condensed liquid to the pot, requiring minimal water for cooking. This method of cooking is essential in areas with limited water resources.

Tagine dishes are typically slow-cooked stews, featuring sliced meat, poultry, or fish, along with vegetables, dried fruits, nuts, and aromatic spices. Common spices include cumin, coriander, cinnamon, saffron, paprika, and chili. The combination of sweet and spicy flavours is a hallmark of tagine dishes, such as lamb with prunes and spices. Tagines are usually served with bread and are meant to be shared, symbolising hospitality and togetherness in Moroccan culture.

Tagine cleaning

To ensure your tagine is ready for cooking, it is important to cure and season it before its first use. This process will strengthen the tagine and remove any raw clay taste. Start by soaking the lid and base in water for at least two hours or up to six hours. If you are unable to submerge the tagine, you can slowly fill the base with water until it stops absorbing. After soaking, remove excess water and let the tagine air dry for about an hour.

If your tagine is unglazed, rub the interior and exterior of both the lid and base with olive oil. Place the tagine in a cold oven, set the temperature to 300-350°F (150°C), and bake for two hours. After baking, turn off the oven and leave the tagine to cool completely inside the oven. Once cooled, wash the tagine by hand with mild soap, baking soda, or vinegar, and rinse well. Before storing, coat the interior of the tagine with olive oil and leave the lid slightly ajar to prevent mould or dampness.

When cooking with your tagine, avoid extreme changes in temperature as they can crack due to thermal shock. Do not add cold food or liquids to a hot tagine, and do not place a hot tagine on a cold surface. Always start cooking with low heat and gradually increase the temperature. Hand wash your tagine after each use and dry it thoroughly before storing.

Frequently asked questions