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Bringing a bit of Morocco home with my first successful tagine
After my trip to Marrakech, I've been trying to replicate that deep, spiced flavor, and tonight it finally clicked. Adding a pinch of saffron right at the end was the secret. Have you ever cooked a dish that transported you back to a journey?
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burns.ivan3h ago
Your note about adding saffron at the end reminds me of a similar breakthrough I had with a Thai green curry. In my experience, it was toasting the cumin seeds separately that finally unlocked the street food taste from Bangkok. That first bite took me right back to a humid evening by the Chao Phraya River, complete with the memory of tuk-tuk exhaust mixing with the aroma. It's funny how one specific technique can act as a time machine for your taste buds, but your mileage may vary with different palates. I've found that those culinary echoes of travel often hinge on such tiny, almost ritualistic steps. For me, it's never about replicating the dish perfectly, but capturing the feeling, which it sounds like you've done.
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