Rabbit, saffron and olive tagine

SERVES 4-6 // PREP TIME 30 MINS // COOK 3 HRS (BEGIN THIS RECIPE THE DAY BEFORE)

“This dish was inspired by a tagine we had in Essaouira, Morocco,” says Dariush Lolaiy. “It was done with a whole chicken (offal and all), so if you are having trouble sourcing rabbit, a free-range chicken will be a good substitute.”

1.6 kg rabbit (about 2), hind legs and shoulders jointed, saddle cut into 3 (see note)

Plain flour, to dust 60 ml (¼ cup) olive oil, plus extra to drizzle

2 large golden shallots, thinly sliced lengthways

2 garlic cloves, coarsely chopped

2 tsp each black and yellow mustard seeds

1 tsp each coriander and cumin seeds,

1 tsp each ground ginger and ground cloves

1 cinnamon quill

1 tbsp each sweet paprika and ground turmeric

750 ml (3 cups) chicken stock

3 stalks celery, trimmed, cut into 5mm-thick diagonal slices

½ preserved lemon, thinly sliced lengthways, plus extra to serve

10 strands saffron, soaked in 40 ml boiling water for 20 minutes

120 gm green and black olives, pitted and halved

Juice of 1 lemon

Micro fennel, to serve (see note)

1 For rabbit, place 2 litres water and 70gm sea salt flakes in a large bowl and whisk to combine. Add rabbit and refrigerate overnight, ensuring it is submerged in brine. Add more water if required. When ready, drain well and pat dry.

2 Dust rabbit in flour and shake off excess flour. Heat a large casserole dish over high heat, add oil and sear rabbit, turning, until browned all over (5 minutes). Remove from pan and stand on a plate.

3 Reduce heat to medium-high, add golden shallots and cook, stirring frequently, until softened (4 minutes). Add garlic and spices and cook, stirring continuously, until fragrant (2 minutes). Add stock, rabbit, celery, preserved lemon and saffron water and strands. Cover with a cartouche, then seal with the lid. Reduce heat to very low and cook, stirring occasionally, until the meat falls away from the bone (3 hours). Discard cinnamon quills from the sauce and stir in olives and lemon juice and drizzle with extra olive oil; season.

4 To serve, divide tagine among bowls, scatter with extra preserved lemon and micro fennel.

Note Rabbit is available from specialty butchers but you may need to order ahead. Ask your butcher to joint the rabbit for you. Micro fennel is available from select grocers. If unavailable substitute baby coriander.

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