Fragrant Vegetable & Prune Tagine & Kuku Sabzi

Tonight's meal of 'Fragrant Vegetable & Prune Tagine served with Kuku Sabzi' has come out of the monthly vegetable drawer cull. At this time of year it is really easy to become overstocked with root vegetables and these dishes are a perfect way of using them up.

We've gone a little Middle Eastern / North African food mad in our house recently. It's the combination of the freezing spring weather; the need to have something warm and satisfying but lighter than the deep and rich autumnal stews.

This simple tagine fills the house with a delicate perfume as it cooks. It's quite sweet so it needs to be served with a salad of bitter leaves or the KuKu Sabzi is perfect; and it's a really good way of clearing out a load of greens from the veg drawer too.

Kuku Sabzi is a festival dish often used to celebrate New Year in Iran. It's essentially a baked egg and herb dish (like an omlet cake baked in the oven). There is no set recipe as the local and seasonal greens are utilised to make this tasty dish. It's traditionally served with yogurt and warmed pitta bread, which is exactly as we will be serving it tonight.


Chef's album Choice: Sacred Spirit


 A bit of a strange choice but one which I promise you works. Somehow the earthiness of all those vegetables and the simplicity of the cooking evokes a more simpler, self-sustainable time and this (now famous thanks to various advertisements and BBC T.V series) album ties into that chilled out, satisfying vibe. It's a great album to have playing in the background as you cook and eat this dish as it immediately chills you right out in order to relax. The tearing and sharing style of this meal makes this album a perfect accompaniment . 


Setting & Props: 
The sweet, rich style of this food makes it perfect for a couples meal and the sharing and tearing aspect makes it all the more 'friendly'. 

This meal needs to take place at a table (or any low flat surface - If you really want to go all relaxed and alternative, throw the cushions down on the floor around the coffee table, light some tea lights and serve your meal 'student' style.)

Search out local charity shops and car-boot sales for props that make the meal all that bit more special; little moroccan glasses which flicker gorgeously, can be picked up easily and cheaply. Invest in a nice sharing / serving spoon that doesn't have too long a handle (otherwise they continually fall out of your dish and leave stains all over your linen)

For this you will need:

FRAGRANT VEGETABLE & PRUNE TAGINE

A whole selection of tired root veg such as swede, parsnip, carrot, celeriac, turnip, potato (peeled and cut into mouth size pieces)
Pumpkin or Sweet potato (peeled and cut into mouth size pieces)
Onions (Roughly chopped into chunks)
A handful of pitted prunes (roughly chopped) 
Olive oil
1/2 tsp of ground cinnamon 
1 tsp of ground ginger
2 tsp of runny honey
1 pint of vegetable or chicken stock. 

KUKU SABZI
4 eggs beaten
Two large handfuls of greens; spring cabbage or kale (finely chopped)
1 leek or several spring onions (finely chopped)
A large handful of finely chopped mint and coriander
large clove of garlic (finely chopped)

METHOD: Tagine

1. In a heavy based casserole dish or Tagine pot, sauté off the chunky onions in a mixture of olive oil and butter until softening.
2. Add the prepared vegetables to the pan and continue to fry off until the veg it beginning to take on a little bit of colour. 
3. Add the chopped prunes, the ginger and the cinnamon to the pot and give a good stir. The prunes act a little like a deglazed, loosening up the caramelised vegetable juices. 
4. Sprinkle over half of the chopped coriander and mint and stir.  
5. Add the pint of chicken stock. 
6. Cover and place in a 180c oven for around 40-50 minutes until the veg has softened and the sauce thickened. 
7. Sprinkle with the remaining herbs and a handful of toasted almonds (optional)

METHOD: Kuku Sabz

1. Soak your saffron strands in a tbsp of boiling water until the colour and spice has been well extracted. 
2. Beat the eggs in a separate bowl. 
3. Add your chopped greens to the eggs. 
4. Add the saffron, the chopped garlic
5. pour into an oiled oven dish
6. Place in a 180c oven for around 30-40 minutes until the egg has set and the top has browned. 

WINE: This is  robust, earthy dish and yet strangely delicate and fragrant. A very chilled white Chablis goes very well or a lighter red such as chateau neuf de pape.

Total Cost: approx. £2.50 a head (although it's more of a saving waste dish)