Designed by Rodolfo Dordoni for knIndustrie The Tajine Pot combines the ancient traditions of design with the modern kitchen. Composed of 2 elements: a non-stick aluminum base and a cone-shaped lid, The Tajine pot allows for slow cooking, low flame process essential for rich and flavorful dishes.
- Material: non-stick Aluminum
- Color: Dark Brown
- Dimensions: Height 26cm, Diameter 30cm
- Electric, gas and ceramic safe
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