Baby carrot tagine with yoghurt & honeyed pine nuts from New Feast: Modern Middle Eastern Vegetarian by Greg Malouf and Lucy Malouf

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Long-grain rice with lemon & toasted almonds; Mixed spring greens with golden raisins & couscous; Wedding couscous with herbs and flowers

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use the book's recipe for "Vegetable stock".

  • Crisrose on February 01, 2022

    Simple and delicious. Yes the sauce is quite liquid but very enjoyable. I used regular carrots cut into baby carrot sized batons. Served with lemon marinated chicken tenders and aged basmati rice.

  • e_ballad on October 14, 2017

    A whole heap of flavour in such a simple dish. The tagine will thicken on standing, so don’t be too concerned if it looks quite liquidy. I liked the pine nuts, but the rest of the household weren’t too fussed.

  • RosieB on January 08, 2015

    This was delicious and looked stunning. It was quite a simple dish to prepare. I will definitely make this again.

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