Cooking Rice In A Tagine: A Simple Guide

Tagine is a cooking vessel traditionally used in many Moroccan recipes. It has a large, round base for filling with vegetables, grains, and proteins, and a tightly fitting lid that traps steam and condensation to cook the ingredients. Here, we will be discussing how to cook rice in a tagine, with a focus on the Moroccan method.

Preparing the ingredients

The ingredients you will need for your tagine will depend on the type of dish you want to make. For example, you could make a chicken, lamb, fish, or vegetarian tagine. Here is a list of ingredients you could use, depending on your preference:

• Olive oil
• Chicken thighs, drumsticks, or breast
• Lamb shoulder
• White fish fillets (cod, tilapia, swai, haddock, grouper, halibut, sea bass, flounder, or snapper)
• Onion (white, yellow, or red)
• Garlic
• Ginger
• Cumin
• Coriander
• Cinnamon
• Saffron
• Turmeric
• Cardamom
• Cloves
• Bay leaves
• Potatoes
• Carrots
• Tomatoes
• Chickpeas
• Raisins
• Apricots
• Lemon
• Chicken/lamb stock
• Spinach
• Tarragon
• Basmati rice
• Almonds

Once you have chosen your ingredients, it is important to prepare them properly before cooking. Here are some tips on how to prepare the ingredients for a tagine:

• If you are using chicken, it is a good idea to season it with salt and pepper before cooking. You can also make a marinade with ingredients such as Greek yogurt, lime juice, salt, chili powder, black pepper, garam masala, ginger, garlic, and turmeric. Add the chicken to the marinade and leave it in the refrigerator for at least two hours, preferably overnight.
• For lamb, cut the meat into 2-3 inch cubes.
• If using fish, pat the fillets dry and season them with salt and pepper on both sides.
• Chop or dice the onions, garlic, and ginger.
• If using whole spices like cardamom pods, gently crush them before adding them to the dish.
• Rinse the basmati rice well and drain it before adding it to the tagine.

Cooking the rice

The following instructions detail how to cook rice in a tagine. If you don't have a tagine, you can use a large sauté pan with a tight-fitting lid, or a Dutch oven.

First, heat some oil in the tagine over medium heat. Add your choice of aromatics, such as onions, garlic, ginger, and spices like cumin, coriander, and cinnamon. Sauté these ingredients for a few minutes until the onions soften.

Next, add the rice and continue to cook, stirring frequently, for a couple of minutes to toast the spices and coat the rice in the oil and spices.

Then, add your choice of liquids, such as water, stock, or broth. You can also add other ingredients at this stage, such as diced tomatoes, chickpeas, raisins, apricots, lemon zest, and juice. Do not stir the mixture.

Cover the tagine and simmer over low heat for 15-20 minutes. Do not lift the lid during the first 15 minutes of cooking. The rice should look dry on top, and there should be a vent hole apparent. If the rice doesn't look fully cooked, cover and continue cooking for a few more minutes.

Once the rice is cooked, you can add fish or meat fillets on top, replace the lid, and let the protein steam for 5-10 minutes. Alternatively, you can turn off the heat and let the dish sit for 5-10 minutes to finish cooking.

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 tips for cooking a variety of fillings, including meat, vegetables, and rice.

Meat

If you are using meat in your tagine, such as lamb, chicken, or fish, it is important to season it well. This can be done by marinating the meat overnight in a mixture of spices, yogurt, and/or garlic. When cooking the meat, sear or brown it first to lock in the juices and create a crispy exterior. You can do this in the base of your tagine or in a separate pan. For chicken, sear for around 5 minutes on each side. For fish, pat the fillets dry and season them with salt and pepper on both sides before adding them to the tagine.

Vegetables

Common vegetables used in tagines include onions, carrots, garlic, and potatoes. These should be chopped or diced and cooked until softened. Onions can be cooked until caramelized, which will add a deep flavor to your dish. Add spices such as coriander, cumin, cinnamon, and ginger to the vegetables and cook until fragrant. You can also add ingredients like dried cranberries, raisins, or apricots for a touch of sweetness.

Rice

For the rice, it is recommended to use long-grain basmati rice. Rinse the rice well and drain before adding it to the tagine. You can also soak the rice in cold water for 20 minutes beforehand. Heat oil or ghee in the tagine and add whole spices such as cardamom pods, cloves, or bay leaves. Fry them for around 30 seconds, then add the rice and toast it for a couple of minutes to coat it in the spices. Add water or broth, salt, and any other ingredients like lemon juice or honey. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer until the rice is tender and the liquid is absorbed. This usually takes around 15-20 minutes.

Once the rice is cooked, you can add the meat back into the tagine and let it steam for a few minutes to finish cooking. Finally, garnish your tagine with fresh herbs like mint, cilantro, or parsley, and serve it with yogurt or raita on the side.

Combining the rice and filling

When preparing a rice dish in a tagine, it is important to consider the cooking time of the filling and the rice. The rice should be added to the tagine only when the filling is almost ready. This is because rice cooks relatively quickly in a tagine, and you don't want it to overcook and become mushy.

In the case of the lamb and rice tagine, the lamb is cooked first by browning it and then simmering it with spices and stock for an hour. The rice is then added and cooked for a further 40-45 minutes, or until it is done to your liking. Similarly, for the chicken biryani tagine, the chicken is marinated and cooked first, and then the rice is added and cooked for about 10-12 minutes.

For the Moroccan fish and rice tagine, the fish is added towards the end of the cooking process. First, the rice is cooked with spices, tomatoes, chickpeas, raisins, apricots, lemon zest and juice, and water for 15-20 minutes. Then, the fish fillets are laid on top of the rice, covered, and steamed for 5-10 minutes or until the fish is cooked through. This method ensures that neither the rice nor the fish is overcooked.

When combining the rice and filling, it is also important to consider the amount of liquid in the tagine. Rice requires a certain amount of liquid to cook properly, so make sure there is enough liquid in the tagine before adding the rice. If necessary, you can add some water or stock to the tagine before adding the rice. However, be careful not to add too much liquid, as this can make the dish soggy.

Serving suggestions

Tagine is a versatile dish that can be served in many ways. Traditionally, the tagine was used as both a cooking vessel and a serving dish. The base of the tagine is used to serve the meal, so some thought should be given to the final presentation when adding ingredients. The pot is never stirred, so arrange the contents in presentable layers, garnishing with bell peppers, olives, citrus wedges, and tied herbs.

Once the meal is cooked, remove the tagine from the heat source and let it cool for at least 15 minutes. Tagine is often served communally, with diners gathering around the dish and eating by hand, using bread to scoop up the meat, vegetables, and sauce. Alternatively, serve the tagine with rice or potatoes.

When it comes to choosing a side dish to accompany your tagine, there are several options to consider. Brown, white, or saffron rice is a staple side, but it's not the only option. Tagine can also be enjoyed with bread, couscous, a traditional Arabic tomato and cucumber salad, a fresh green salad, olives, and potato cakes. The options are limitless. If you have any leftover tagine, it's great served the next day alongside a flatbread pizza topped with halloumi.

For a more substantial meal, consider serving tagine with meat or fish. Lamb and chicken are popular choices, but you can also experiment with other proteins such as beef, fish, or vegetarian options. For a vegetarian tagine, chickpeas, vegetables, and fragrant spices are a delicious combination.

When it comes to drinks, tagine can be paired with a variety of beverages. Moroccan mint tea is a traditional choice, but you can also serve wine or other alcoholic beverages if you prefer.

Frequently asked questions