The Tajine Pot is perfect for slow cooking and preserving foods' natural flavors. This Moroccan-style pot is made of dark brown clay and features a unique conical shape. The lid of the pot also has a cone-like shape, which allows steam to circulate and cook food evenly. Combining ancient traditional design with the modern kitchen, the Tajine Pot is also large enough to accommodate multiple servings. Whether you're cooking for yourself or for a large group, the Tajine Pot is perfect for any occasion.
- Material: non-stick Aluminum
- Color: Dark Brown
- Dimensions: Height 26cm, Diameter 30cm
- Electric, gas and ceramic safe
- Designed by Rodolfo Dordoni
- To preserve the quality of the non-stick coating: at first use, evenly grease the inside with a little oil and gradual warm
- Always place the pot on the heat source proportionate to its size •
- Do not overheat the vacuum pan
- Do not burn greasy foods
- Lift the pot avoiding sliding over the hob
- Leave to cool before washing
- Do not use metal utensils
- Only use warm water and a soft sponge with a small amount of mild detergent to clean.
- Dishwasher safe with low-temperature setting
- Store the dry Tajine carefully so as not to scratch the coating and evenly grease the iron pieces•
- Do not use the Tajine in the microwave
Our favorite recipe: Moroccan Vegetarian Carrot and Chickpea Tajine
- 1 large onion, chopped
- 4 cloves garlic, finely chopped or pressed
- 3 tablespoons olive oil
- 1 1/4 teaspoons salt, or to taste
- 1 teaspoon ginger
- 1 teaspoon turmeric
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
1/8 teaspoon ras el hanout, or to taste, optional
- 2 to 3 tablespoons chopped fresh parsley, or cilantro, plus more for optional garnish
- 4 to 5 carrots, peeled, cut into 1/4-inch thick sticks
- 1 cup water
- 2 to 3 teaspoons honey, or to taste
2 cups cooked or canned chickpeas, drained
- 1 or 2 small chile peppers, optional
1/4 cup golden raisins, optional
- Gather the ingredients.
- In the base of a Tajine or in a large skillet with a lid, sauté the onions and garlic in the olive oil over medium-low heat for several minutes.
- Add the salt, ginger, turmeric, cinnamon, black pepper, cayenne pepper, ras el hanout, parsley or cilantro, carrots, and the water.
- Bring to a simmer over medium-low heat, then continue cooking, covered, until the carrots are nearly cooked to desired tenderness. In a skillet, this may take up to 25 minutes, in a Tajine a bit longer.
- Stir in the honey and add the chickpeas and optional chile peppers and raisins. Continue simmering until the chickpeas are heated through and the sauce is reduced and thick.
- Taste, adjust seasoning if desired, and serve garnished with parsley or cilantro.
- Serve with Moroccan bread or couscous