Ingredients
- 1 tbsp oil
- 2 red onions, thinly sliced
- 1 leek, thinly sliced
- 1 clove garlic, thinly sliced
- 1 tsp saffron
- 1 large cup long grain rice
- 1 tsp paprika
- 1 preserved lemon skin with the pulp removed, finely diced
- 2 large cups chicken or vegetable stock
Instructions
- Saute the onions and leeks in a tagine with the oil for five minutes.
- Add the garlic and saffron and saute for another minute.
- Add the rice and paprika and continue to cook for another five minutes then add the rest of the ingredients, stir once to mix and then cover the tagine with a lid. Turn the heat down low and cook for 15 minutes.
- Check the seasoning and add salt and pepper to taste.
- Check the rice regularly to make sure it is not drying out and stir occasionally to stop it sticking to the dish.
- Serve hot.