Sublimating potatoes with saffron for a vegetarian Tagine
Today we are taking part in the 42nd Food Battle. Reminder: The Food Battle is a culinary challenge between bloggers created by the blog Sunrise Over Sea. Each month a theme is chosen by a godmother or a godfather.
This month’s theme is “sublimate the potato! “. A very interesting topic because the potato, versatile as it is, gives us countless culinary possibilities. The additional challenge was to put some color in the dish, which is a very good idea for these rainy days wee have here in Strasbourg.
To create a recipe , I looked up to the teachings of my mom. She had her very efficient solution for sublimating ingredients: saffron! A spice that I myself have come to appreciate greatly.
I love the smell of it and the beautiful dark yellow color it gives t rice and its delicate aroma. It was natural that it could have the same effect on potatoes.
So I made cooked my potatoes in saffron. To accompany them, I sought inspiration in dishes with other spices that cherished: cardamom and cinnamon. I finally decided to make a kind of vegan tagine with rhubarb.
– 300g Chickpea
– A pinch of saffron
– Olive oil
– 1 Onion
– 4 Cloves of garlic
– 2cm Ginger
– 1cm Curcuma
– 1 Tsp cinnamon
– 2 Tsp Cumin
– 1 Tsp paprika
– 1/4 Tsp Cardamom
– 200g Rhubarb
– 1 cube vegetable stock (homemade recipe here)
– 60g Dried apricots
– 3 Handful raisins
– 1/2 Lemon
– A handful of coriander
Soak the chickpeas in water the day before preparing your dish (unless you are using canned chickpeas).
Cook the chickpeas in 1 liter of water for an hour on low heat (unless you are using canned chickpeas).
Infuse the saffron in 10ml of boiling water.
Peel the potatoes.
Cut the potatoes into small cubes and fry them in a pan with some olive oil.
Before the potatoes change color, add the saffron and cook over very low heat until the potatoes are tender. If the water evaporates before the potatoes are cooked, add in a little more.
Meanwhile, cut the rhubarb in small pieces.
Grate the ginger and turmeric.
Fry, in a little bit of olive oil, chopped onion and garlic until they are translucent.
Add spices, ginger, turmeric, rhubarb, raisins and dried apricots.
Turn constantly and deglaze after 5 minutes with a few drops of lemon juice and 5 ml of water. Continue cooking for 10 minutes more over low heat.
In individual bowls, place a few tablespoons of chickpeas. Crush slightly with the bottom of the spoon.
Add a layer of potatoes, then a layer of rhubarb/spices/dried fruit mixture. Finish with a few coriander leaves on top of your Tagine.