Best Vegetable Tagine Recipe - Parade Magazine

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There are many things modern Israeli restaurant Dagon gets right—like their fattoush, hummus, and mezze— but their Vegetable Tagine with roasted eggplant, cauliflower, rice pilaf, harissa, toasted almonds, and herb broth has to be at the top of the list. Chef Ari Bokovza‘s “Green Celebration Stew” is inspired by his Tunisian and Israeli family heritage and is the perfect vegetarian summer dish.

“This stew is a very common dish served all over the Middle East, but I have always encountered it in Jerusalem,” he explains.

Keep reading for how to make the ultimate vegetable tagine, what to serve it with, and a few pro tips along the way.

What is a vegetable tagine?

A tagine (a North African stew) that’s composed of vegetables and non-animal products.

What is a North African vegetable tagine?

Usually, it’s a tagine spiced with indigenous North African flavors/condiments such as preserved lemon, harissa, olives, and cinnamon.

What veggies are best in a tagine?

Personally, I like vegetables to be balanced with different textures—some cooked, some raw.

What do you serve with vegetable tagine?

We serve ours with rice pilaf—but again, whatever you enjoy.

Ingredients for Vegetable Tagine

600 grams white onion, sliced thin
350 grams spring onion whites sliced thin, greens sliced thin, separated
600 grams celery, sliced thin
140 grams garlic, sliced thin
80 grams long hot green peppers sliced thin, w/ seeds
140 grams dill, chopped
100 grams cilantro, chopped
255 grams parsley, chopped
2 pounds spinach (1 bag)
2 cups EVOO
6 quarts vegetable stock
2 dried limes
Flash-fried cauliflower (bite side florets, fried in 350 oil until golden then salted and tossed w/ lemon juice)
Japanese eggplant confit (medallions of eggplant, salted, covered w/ EVOO, and confited in a 250-degree oven for 90 minutes or until tender)
Harissa
Toasted almonds
Rice pilaf

How to Make a Vegetable Tagine

1. Sweat the garlic and chili in olive oil; a little color is ok.

2. Next, add the onions and sweat until soft; a little color is ok.

3. Next, add the celery and sweat.

4. Then, add the onion greens, herbs, and spinach.

5. Sweat until everything has reduced down.

6. Add stock and simmer until good.

7. Ladle the stew into a bowl or tagine and top with cauliflower, eggplant, toasted almonds, harissa, and rice pilaf.

Related: 21 Best Rice Dishes

How to Make Dagon’s Rice Pilaf

Ingredients:

700 grams basmati rice, rinsed 3 times and covered with cold water for 1 hour
800 grams water
5 grams turmeric
1 cinnamon stick
6 pods cardamom, cracked
400 grams minced white onion
25 grams salt
150 grams EVOO
2 bay leaves

Tools:

Wooden spoon and rubber spatula
Parchment/tin foil

Directions:

Set oven to 350
Heat up the oil and sweat onion a little color is ok
Add the spices and bay and cook for a few minutes.
Drain the rice and add to the pot.
Toast until fragrant (3 minutes)
Be sure to scrape the bottom with the wooden spoon.
Add the water and salt.
Bring to a boil.
Cover with parchment and then tin foil.
Bake in the oven for 20 minutes.
Let it rest, covered for 5 minutes.
Fluff with a fork.
Reserve in baine marie.

More Summer-Worthy Vegetable Recipes:

Vegetable Tagine

By Dagon Chef Ari Bokovza

Ingredients

600 grams white onion, sliced thin
350 grams spring onion whites sliced thin, greens sliced thin, separated
600 grams celery, sliced thin
140 grams garlic, sliced thin
80 grams long hot green peppers sliced thin, we seeds
140 grams dill, chopped
100 grams cilantro, chopped
255 grams parsley, chopped
2 lb spinach (1 bag)
2 cups EVOO
6 qts vegetable stock
2 dried limes
Flash-fried cauliflower (bite side florets, fried in 350 oil until golden then salted and tossed w/ lemon juice)
grams spring onion whites sliced thinJapanese eggplant confit (medallions of eggplant, salted, covered w/ EVOO, and confited in a 250 degree oven for 90 minutes or until tender),, and confited in a 250 degree oven for 90 minutes or until tender)
Harissa
Toasted almonds
Rice pilaf

Key Tags

Directions

Sweat the garlic and chili in olive oil.
A little color is ok.
Next add the onions and sweat until soft, a little color is ok.
Next add the celery and sweat.
Then the onion greens, herbs and spinach.
Sweat until everything has reduced down.
Add stock and simmer until good.
Ladle the stew into a bowl or tagine and top with cauliflower, eggplant, toasted almonds, harissa and rice pilaf.

Kitchen Counter

Serves 1-2.

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