The Tagine Rice Conundrum: Is It Possible?

Tagine is a Moroccan clay cooking pot that comes in two pieces: a shallow bowl and a tall, conical lid. Tagine is also the name of the meal cooked in this pot. While rice is more commonly served as a side dish, some recipes do include it as an ingredient. For example, chicken and rice tagine, or fish and rice tagine. Tagines are versatile and can be used for soups, breads, and even desserts.

Cooking methods

Tagine cooking involves using a clay, ceramic, or metal pot with a tall, conical lid. The pot is heated over an open fire, on a stovetop, or in an oven. The conical lid traps steam from the food inside, which then condenses and trickles back down, basting the ingredients as it goes. This process intensifies the flavours of the dish and ensures the meat and vegetables are moist and tender.

Tagines are typically used to cook one-pot meals, such as stews, casseroles, curries, and chillies. They are also suitable for soups, breads, and desserts. When preparing a tagine dish, it is important to create a base layer of vegetables to prevent the meat or fish from sticking to the bottom of the pot and burning.

Rice is sometimes included as an ingredient in tagine dishes. It can be added directly to the pot, where it will steam along with the other ingredients. However, rice is more commonly served as a side dish to accompany the tagine. Brown, white, or saffron rice are popular choices, but couscous, bread, and potato cakes can also be served alongside the tagine.

When preparing a tagine dish, it is important to avoid extreme temperature changes, as these can cause the pot to crack. Additionally, new tagines, especially those that are unglazed, require seasoning before first use to strengthen the pot and prevent the food from taking on a raw clay flavour.

Ingredients

While rice is more commonly a side dish than an ingredient in a tagine, some recipes do call for rice to be added to the pot, where it steams alongside the rest of the ingredients. Here are some ingredients you can use to make a delicious rice tagine:

Chicken and Rice Tagine

• Chicken thighs, bone in, skin on
• Red onions, sliced
• Celery, chopped finely
• Carrots, cut diagonally
• Red capsicum/red pepper, cut into bite-sized pieces
• Butternut pumpkin, cut into cubes
• Crushed garlic
• Ground ginger
• Turmeric powder
• Smoked paprika
• Ground cinnamon
• Basmati rice, rinsed

Fish and Rice Tagine

• 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
• Olive oil
• Garlic, minced
• Fresh grated ginger
• Basmati rice or long-grain rice
• Diced tomatoes
• Chickpeas, drained
• Pitted green olives, drained
• Golden raisins
• Dried apricots, halved
• Lemon, zested and juiced

Lamb and Rice Tagine

• Lamb shoulder, diced into 3cm cubes
• Coriander seeds
• Onions, diced
• Lamb or chicken stock
• Brown basmati rice
• Dried cherries
• Baby spinach, or chopped regular spinach
• Tarragon leaves, picked
• Cumin
• Cardamom
• Olive oil
• Ras el hanout

Tagine Chicken with Saffron Rice

• Onion, diced
• Brown or basmati rice
• Chicken stock
• Ras el hanout
• Bell pepper, diced
• Chicken broth
• Preserved lemon, chopped
• Olives, halved
• Salt and pepper to taste
• Flatbread
• Yogurt (flavoured with saffron or zatar)

Alternatives

While it is possible to cook rice in a tagine, you may want to consider other alternatives. Here are some options:

Dutch Oven

Dutch ovens are a great alternative to tagines and can be used to cook a variety of dishes, including rice. They are made of cast iron or ceramic and are perfect for slow cooking, braising, and simmering. Dutch ovens have a tight-fitting lid that helps trap moisture and heat, resulting in tender and flavourful dishes. They are excellent for cooking rice, as they distribute heat evenly and can maintain a gentle simmer without burning the food.

Sauté Pan with a Lid

A large sauté pan with a tight-fitting lid can be an excellent substitute for a tagine. It offers a wide cooking surface and high sides, making it perfect for sautéing, braising, and even frying. The lid helps to trap moisture and flavour, similar to a tagine, and it is suitable for cooking rice-based dishes.

Slow Cooker

Slow cookers are ideal for busy individuals who want to prepare meals with minimal effort and attention. They are excellent for cooking rice and other grains, as they can be left unattended for extended periods. Simply add your ingredients, set the temperature, and let the slow cooker work its magic. By the time you return, you'll have a delicious, tender, and flavourful meal.

Pressure Cooker

Pressure cookers are perfect for those seeking a faster alternative to the slow cooker. They use pressurised steam to cook food quickly while retaining moisture and flavour. Modern pressure cookers often have pre-set functions, including a rice setting, making it easy to prepare perfectly cooked rice dishes.

Casserole Dish

A covered casserole dish can be used as an alternative to a tagine when baking rice-based dishes in the oven. It allows for even heat distribution and helps retain moisture, ensuring your rice dish turns out tender and flavourful. Casserole dishes are also excellent for serving and presenting your meal, adding a touch of elegance to your dining table.

History

The tagine is believed to have originated with the nomadic tribes of Morocco, who cooked in a single pot over an open fire. This portable oven then doubled as a serving dish for the whole tribe to dine together. The word "tagine" refers to both the meal and the vessel itself and can be traced back to the reign of Harun al-Rashid, an eighth-century ruler of the Islamic Empire.

Over time, the popularity of the tagine spread across several North African cultures, and today, it can be found in homes and restaurants worldwide. Tagine cooking pots are typically made from clay, ceramic, or metal and feature a round, shallow bowl with a tall, conical lid. This unique design traps steam inside, creating a moist environment that intensifies flavours and tenderises meat.

While rice is more commonly served as a side dish with tagines, some recipes do include rice as an ingredient. For example, the Moroccan Lamb or Beef Tagine with Rice is a traditional dish where rice is served with the meat and sauce. Similarly, the Chicken Tagine with Rice is another recipe that combines chicken, vegetables, and rice cooked in a tagine.

Tagines are versatile and can be used for cooking various dishes, including stews, braises, soups, breads, and even desserts. They are also suitable for different types of heat sources, such as open fires, ovens, stovetops, and induction hobs.

Cleaning

Caring for your tagine requires some special attention to ensure you can enjoy it for many years to come. Here are some tips on how to clean your tagine:

• Always allow your tagine to cool for a short time before washing. Do not plunge a hot tagine into cold water as this will cause thermal shock damage to the enamel.
• Wipe over the whole lid with a hot, soapy cloth, paying particular attention to the unglazed rim, which should be cleaned after each use to prevent any buildup of grease.
• You can use nylon or other soft abrasive pads and brushes to remove stubborn residues.
• Do not use metallic pads or harsh abrasive cleaning agents, such as bleach, as these will damage the enamel.
• If there are severe food residues, soak the tagine in hot water for 15-20 minutes, then wash in the usual way. Repeat if needed.
• Always dry the lid and base thoroughly. Lay the lid on its side for a short while to ensure the rim is completely dry. Never store them away while still damp.
• Store in a dry cupboard or airy space with the lid in an upright position to avoid damage.
• Black enamel cooking surfaces will, over time, produce a patina (a brownish film). Do not attempt to clean this off as it enhances the cooking performance and food release from the surface.
• Both the base and lid are dishwasher-safe. Always allow the cycle to complete before opening the door. An incomplete cycle retains moisture in the machine, and over time, this may damage the surface, particularly if the enamel is damaged.
• For unglazed terracotta tagines, hand wash with very mild soap, baking soda, or vinegar, and rinse well. Leave the tagine to dry thoroughly, and then lightly coat the interior of the lid and base with olive oil before storing.
• Store your tagine with the lid slightly ajar so that air can circulate and help prevent mould or dampness.
• Glazed tagines can usually be washed in the dishwasher, but be sure to check the instructions beforehand.

Frequently asked questions