Cooking Rice In A Tagine: A Simple, Delicious Guide

A tagine is a cooking vessel traditionally used in Moroccan recipes. It consists of a large, round base for filling with ingredients and a cone-shaped lid that fits tightly to trap steam and condensation, creating a similar cooking environment to a slow cooker. While you can use a tagine to cook rice, it is not necessary – the same results can be achieved with a Dutch oven or sauté pan with a lid.

Preparing the ingredients

There are a variety of ingredients you can use to cook rice in a tagine, depending on your taste preferences and dietary requirements. Here are some options:

For a Moroccan-style tagine:

• Lamb or beef
• Onions
• Garlic
• Ginger
• Black pepper
• Saffron
• Turmeric
• Cinnamon
• Butter or vegetable oil
• Cilantro
• Almonds
• Honey
• Salt
• Rice
• Water or broth

For a chicken tagine with yellow rice:

• Chicken thighs
• Olive oil
• Onion
• Carrot
• Garlic
• Ground coriander
• Ground cumin
• Ground cinnamon
• Ground ginger
• Chicken stock
• Dried cranberries
• Italian parsley
• Ground turmeric
• Basmati rice

For a fish and rice tagine:

• Olive oil
• White 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)

For a chicken biryani tagine:

• Chicken drumsticks
• Greek yogurt
• Lime juice
• Sea salt
• Red chilli powder or cayenne powder
• Black pepper powder
• Garam masala
• Ginger root
• Garlic
• Turmeric powder
• Red onion
• Thai chilli peppers
• White potatoes
• Vegetable oil or ghee
• Green cardamom pods
• Black cardamom pods
• Cloves
• Bay leaves
• Basmati rice
• Cilantro

For a lamb and rice tagine:

• Lamb shoulder
• Coriander seeds
• Onion
• Lamb or chicken stock
• Brown basmati rice
• Dried cherries
• Baby spinach or chopped regular spinach
• Tarragon leaves
• Cumin
• Cardamom
• Olive oil

Cooking the rice

There are a few different ways to cook rice in a tagine. One is to cook it directly in the tagine with the other ingredients. Another is to cook it separately in a pot or saucepan and then add it to the tagine later.

If you're cooking the rice directly in the tagine, you'll typically add it after sautéing the onions and spices and before adding any other ingredients, like meat or vegetables. Simply stir in the rice until it's coated in the spices, then add water and bring it to a boil. Cover the tagine and let it simmer until the rice is cooked through.

If you're cooking the rice separately, you can use a pot or a deep saucepan. Start by heating some oil or ghee in your chosen vessel, then add whole spices like cardamom, cloves, or bay leaves. Fry them in the oil for a short time before adding the rice. Next, add water or broth, along with salt and sometimes butter, sugar, or lemon juice. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer until the rice is tender.

When the rice is cooked, you can add it to the tagine along with the other ingredients. Don't forget to fluff it with a fork before serving!

Cooking the tagine filling

The process of cooking the filling for your tagine will depend on the ingredients you are using. Here are some general guidelines and examples for cooking a tagine filling with meat, vegetables, and rice.

Meat and Vegetables

If you are using meat in your tagine, it is common to brown or sear it first to develop flavour. You can do this in the base of your tagine or in a separate pan. For example, in a lamb tagine, you would first toast the cumin and coriander seeds in a dry pan and then grind them with cardamom. Next, you would soften the onions in olive oil before adding the ground spices and cooking for a couple of minutes. Remove the onions and set them aside, then turn up the heat and add the lamb, stirring occasionally until it is browned.

For a chicken tagine, you would season the chicken with salt and pepper, then heat oil in your tagine or a large sautee pan. Add the chicken, skin-side down, and sear for 5 minutes before flipping and cooking the other side until browned. Set the chicken aside and add the onions and carrots to the pan, cooking for 5 minutes. Next, add the garlic and cook for another 30 seconds before adding the spices and cooking until fragrant.

Rice

While the meat is cooking, you can prepare the rice. For example, for yellow rice, you would cook the turmeric, cumin, and garlic with olive oil in a deep saucepan until fragrant. Rinse and drain the rice, then add it to the saucepan and stir until all the rice is coated in the spice mixture. Add the stock, bring to a boil, then reduce the heat, cover, and let it simmer for 20 minutes. Let the rice rest for another 10 minutes before serving.

For a simpler rice preparation, heat oil in a medium saucepan over medium heat and add the onions, cooking until soft. Then, add the spices and cook for a few minutes before adding the rice and tossing to coat. Add the water and lemon juice, season with salt and pepper, and bring to a boil. Cover and reduce the heat to medium-low, cooking for about 15 minutes or until the rice is tender.

Combining the Filling

Once the meat and rice are cooked, you can combine them in the tagine. For example, in a lamb tagine, you would add the rice, dried cherries, salt, pepper, and boiling water to the tagine after the lamb has been cooking for about an hour. Cook everything together for another 40-45 minutes, or until the rice is cooked.

For a chicken tagine, after the rice is cooked, spread it on a large serving platter and arrange the chicken pieces on top. Spoon the sauce with dried cranberries and carrots over the chicken and sprinkle with chopped parsley before serving.

There you have it! A delicious tagine filling, ready to be enjoyed.

Combining the rice and filling

There are different ways to combine the rice and filling in a tagine. One way is to cook the rice and filling separately and then add them together. This method is good if you want to ensure that the meat is completely cooked before serving. Another way is to layer and cook all of the ingredients in one vessel, which creates a hearty, satisfying dish with fewer dirty dishes.

If you are cooking the rice and filling separately, you can prepare the rice while the meat and other ingredients are stewing. To make the rice, place the water or broth, salt, butter, sugar, and rice in a pot and bring it to a boil. Then, reduce the heat to low, cover the pot, and cook the rice undisturbed for about 25 minutes or until the rice is tender and has absorbed the liquid. Remove from the heat and keep covered until serving.

If you are cooking the rice and filling together in the tagine, you can add the rice after the meat has been browned and the stock has been added. Simply add the rice, dried fruit, salt, and boiling water to the tagine and cook for 40-45 minutes or until the rice is cooked.

Once the rice is cooked, you can add the filling on top. For example, if you are making a chicken tagine, you can spread the rice on a serving platter and arrange the chicken pieces on top. If you are making a fish tagine, you can lay the fish fillets over the rice and let them steam for 5-10 minutes.

Finally, don't forget to garnish your tagine! For a Moroccan touch, try garnishing with fried or toasted blanched almonds, fresh herbs such as mint and cilantro, and toasted nuts such as almonds.

Serving suggestions

The great thing about tagines is that they are incredibly versatile, and you can serve them in a variety of ways depending on your preference. Here are some ideas to get you started:

• One-Pot Wonder: Traditionally, tagines are served as a one-pot meal, with all the ingredients cooked and served together in the same dish. This method is perfect for busy weeknights or when you want a hearty and satisfying dinner with minimal cleanup. Simply layer your ingredients in the tagine, following the recipe instructions, and serve directly from the pot.
• Rice as a Base: Prepare your rice separately and use it as a base for the tagine. Mound the rice on a large platter, make a well in the center, and spoon the tagine with its sauce and garnishes on top. This presentation style is similar to kabsa and is perfect for communal dining, with each person eating from their own side of the platter.
• Rice as a Side: If you prefer, you can also serve the tagine alongside the rice rather than on top of it. This option provides a more distinct separation between the two components. You can even serve the rice in individual bowls, allowing your guests to add as much or as little as they like to their plates.
• Garnishes and Accompaniments: Tagines are often garnished with fresh herbs like mint and cilantro, as well as toasted or fried nuts like almonds. These garnishes add texture and flavor to the dish. You can also serve your tagine with accompaniments such as raita, a chilled salad, or Moroccan bread for dipping and scooping.
• Vegetarian and Vegan Options: While tagines often include meat, they can easily be made vegetarian or vegan by omitting the meat and, in some cases, adding more plant-based protein like chickpeas or tofu. For example, the Moroccan Tagine with Fish and Rice can be made vegan by simply leaving out the fish, as the chickpeas provide a hearty plant-based protein.
• Leftovers and Storage: Tagines typically yield generous portions, so you may have leftovers. Store them in an airtight container in the refrigerator, where they will keep for up to 3-5 days, depending on the ingredients.

Remember, tagines are all about experimentation and enjoying a variety of flavors and textures. Feel free to get creative with your serving suggestions and adapt them to your taste preferences and dietary needs.

Frequently asked questions