Pearl barley and parsnip tagine

INGREDIENTS

• 1 tsp black pepper
• 1½ tsp salt
• 2 tbsp olive oil
• 2 onions
• 2 cloves garlic
• ½ tsp turmeric
• 1 tsp paprika
• 2 tsp ground turmeric
• 2 sweet potatoes
• 3 parsnips
• 3 carrots
• 2 preserved lemons
• 7 oz pearled barley
• 4 cups vegetable broth
• 1 pack parsley
• 1 pack spearmint
• 5 oz green olives
• 1 lemon
• ½ oz pomegranate seeds
• 6 oz Greek yogurt
• 2 tbsp tahini

TOOLS

• 1 lid
• 1 spoon
• 1 bowl
• 1 squeezer
• 1 knife
• 1 peeler
• 1 casserole
• 1 wooden spoon
• 1 plate

Peel onions and garlic, then chop them.

Peel sweet potatoes with a peeler.

Cut sweet potatoes, parsnips, and carrots into chunk, then dice green olives.

Squeeze lemon a with a squeezer.

Chop parsley and spearmint.

Warm olive oil in a casserole. Stir in onions and half tsp of salt with a wooden spoon for 5 minutes. Then, add garlic, turmeric, paprika, and ground turmeric to the casserole. Cook for 1 minute, add sweet potatoes, parsnips, carrots, preserved lemons, and pearled barley. Stir once more, then pour in vegetable broth along with 1 tsp of salt and black pepper. Cover the mixture with a lid and cook for 45 minutes.

Combine greek yogurt, tahini, half of the lemon juice, and 1 tbsp of water with a spoon to get tahini yogurt.

Remove the lid, add the rest of the lemon juice, parsley, spearmint, and green olives to the casserole. Stir with a wooden spoon for 2 minutes to get pearl barley and parsnip tagine.

Transfer pearl barley and parsnip to a plate.

Scatter pomegranate seeds to pearl barley and parsnip, then serve with tahini yogurt.

It’s ready to be served !