⅛teaspoonpaprikaI used hot Hungarian paprika, but smoked would be good, too
⅛teaspooncumin
1pinchsaffron threads
⅛teaspoonground pepper
½teaspoonsalt
¼cupsliced black olivesdrained
Instructions
Place the carrots, olive olil, onion, garlic, ginger, paprika, cumin, saffron, pepper and salt in the tagine and stir to coat the vegetables with the olive oil.
Tie the cilantro sprigs with a string and lay it on top of the vegetables (or simply chop it and throw it in for a heartier flavor).
Bake covered for 1.5 hours at 250F degrees.
About 5 minutes before you serve your tagine, toss in the black olives, remove the cilantro sprigs, and stir.