Villa Jerada Olive Oil

Moroccan Green Bean Tagine

Tender green beans and potatoes simmered in a saffron-tomato sauce with fresh cilantro and parsley, finished with bright preserved lemon. This is humble Moroccan home cooking at its best, and it’s naturally vegan.

Serves: 4 as a main, 6 as a side
Prep: 15 to 20 minutes
Cook: 40 to 45 minutes
Total: About 1 hour

Ingredients

  • 3 tablespoons extra-virgin olive oil

  • 1 large yellow onion, finely diced (about 1½ cups)

  • 2 large ripe tomatoes (about 12 oz / 340 g)

  • A generous pinch of saffron threads (about ¼ teaspoon), crumbled

  • 1 teaspoon ground turmeric

  • 1 teaspoon sweet paprika

  • 1 teaspoon fine sea salt, plus more to taste

  • ⅓ cup (about 15 g) finely chopped fresh cilantro, divided

  • ⅓ cup (about 15 g) finely chopped fresh flat-leaf parsley, divided

  • ½ cup (120 ml) water

  • 1½ lbs (680 g) green beans, trimmed and cut into 2 to 3 inch pieces

  • 1 lb (450 g) Yukon Gold or other waxy potatoes, peeled and sliced about ¼ inch thick

  • ½ preserved lemon, pulp removed, rind rinsed and sliced into thin strips

method

  1. Sauté the onions. Warm the olive oil in a wide, heavy-bottomed pot or tagine over medium heat. Add the onions and cook, stirring occasionally, until soft and translucent but not browned, 6 to 8 minutes.

  2. Make the tomato base. Cut the tomatoes in half and grate them on the large holes of a box grater, discarding the skins. Stir the purée into the onions and cook for 3 to 4 minutes, until slightly thickened.

  3. Add the spices and herbs. Stir in the saffron, turmeric, paprika, salt, and half of the cilantro and parsley. Cook for 1 minute, until fragrant.

  4. Add the water and beans. Pour in the water, then add the green beans and spread them into an even layer. Cover and simmer over medium-low heat for 5 to 10 minutes.

  5. Layer the potatoes. Arrange the potato slices over the beans in overlapping circles, working carefully clockwise from the outer edge toward the center. Tuck the preserved lemon rind between and on top of the slices.

  6. Cook until tender. Cover again and cook for 15 to 20 minutes, until the potatoes are fork-tender and the beans are soft and silky. Taste the sauce and adjust the salt.

  7. Finish with fresh herbs. Scatter the remaining cilantro and parsley over the top just before serving.


    Best served with Moroccan Batbout bread or warmed pita, or any crusty bread will do.

Tips:

  • Grate the tomatoes for a smooth, rich sauce. Ripe in-season tomatoes are best, but in winter a cup of good canned crushed tomatoes works too.

  • Bloom the saffron if you like. Steep it in 2 tablespoons of warm water for 10 minutes before adding, and use that water as part of the ½ cup.

  • Rinse the preserved lemon and use only the rind. The pulp is very salty, so taste before adding more salt.

  • Cooking vessel: a traditional tagine works beautifully on a heat diffuser. A Dutch oven or any wide pot with a tight lid is a fine substitute.

  • Cooking style: Moroccan green beans are cooked until soft and sweet, not crisp. For beans with more bite, cut the covered cooking time back a little.

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