# Sephardic Seder Dinner with Saffron Lamb Tagine, Holiday Cauliflower Rice, Ras el Hanout Carrots, and Chraime Fish-Ball Soup > Saffron-braised lamb meets a golden cauliflower pilaf scattered with dates, pistachios, and cilantro, with deeply roasted ras el hanout carrots piled on top. A small bowl of spicy tomato chraime with tender fish balls opens the meal, balancing the rich main course with chile and lemon. - URL: https://www.chezjk.com/recipes/sephardic-inspired-seder-saffron-lamb-tagine-with-holiday-cauliflower-rice-ras-e - Author: Jonathan Katzman - Cooked and photographed: 2023-04-07 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, paleo, dairy-free ![Sephardic Seder Dinner with Saffron Lamb Tagine, Holiday Cauliflower Rice, Ras el Hanout Carrots, and Chraime Fish-Ball Soup](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F1454f495c3a0c2ef.jpg) ## Saffron Lamb Tagine with Preserved Lemon A slow, covered braise turns lamb shoulder tender while saffron and sweet onions build a fragrant sauce. Preserved lemon adds brightness without overwhelming the saffron. ### Ingredients - 2 lb boneless lamb shoulder, cut into 2-inch pieces - 1 1/2 tsp kosher salt, plus more to taste - 2 tbsp olive oil - 2 medium yellow onions, thinly sliced - 4 cloves garlic, thinly sliced - 1 tsp ground ginger - 1/2 tsp ground black pepper - 1/4 tsp saffron threads - 1 1/2 cups hot water, divided, plus more as needed - 1 small cinnamon stick - 6 sprigs cilantro, tied together - 1/4 preserved lemon, pulp removed and rind rinsed and finely sliced - 1 tbsp lemon juice, or to taste ### Instructions 1. Heat the oven to 325°F. Season the lamb with the salt. Crush the saffron lightly and steep in 1/4 cup of the hot water for 10 minutes. 2. Warm the olive oil in a Dutch oven over medium-low heat. Add the onions and cook for 10–12 minutes, stirring, until soft and translucent. Add the garlic, ginger, and black pepper and stir for 1 minute. 3. Add the lamb, saffron water, remaining 1 1/4 cups water, cinnamon, and tied cilantro. Stir and bring just to a simmer. The liquid should reach about halfway up the meat; add a little water if needed. 4. Cover tightly and braise in the oven for 2 1/2–3 hours, turning the lamb once or twice, until a fork enters easily and the meat yields with gentle pressure. Add a splash of water if the pot becomes dry. 5. Remove the cinnamon and cilantro. Add the preserved lemon and simmer uncovered on the stovetop for 10–15 minutes, until the sauce lightly coats a spoon. Skim excess fat, then adjust salt and lemon juice. ### Notes - This is especially good made a day ahead. Chill the lamb in its sauce, remove hardened excess fat, and reheat gently. - Preserved lemon varies in saltiness; taste the reduced sauce before adding more salt. ## Holiday Cauliflower Rice with Dates, Pistachios, and Cilantro Roasting the cauliflower in a shallow layer keeps it fluffy rather than wet. Soft onions, chewy dates, and crunchy pistachios give the platter the richness and contrast of a festive pilaf. ### Ingredients - 1 large head cauliflower, about 2 lb, trimmed - 3 tbsp olive oil, divided - 1 large yellow onion, finely diced - 2 stalks celery, finely diced - 1/2 tsp ground turmeric - 1/2 tsp ground cumin - 3/4 tsp kosher salt, plus more to taste - 4 Medjool dates, pitted and chopped - 1/4 cup shelled unsalted pistachios, roughly chopped - 1 tbsp lemon juice, plus more to taste - 1/2 cup roughly chopped cilantro leaves and tender stems ### Instructions 1. Heat the oven to 425°F. Pulse the cauliflower in batches into coarse rice-sized pieces, leaving a few small crumbles for texture. Do not process into a paste. 2. Toss the cauliflower with 2 tablespoons olive oil, turmeric, cumin, and salt. Spread across two rimmed baking sheets in shallow layers. 3. Roast for 18–24 minutes, stirring once, until tender but still distinct, with a few golden edges and no pooled moisture. 4. Meanwhile, warm the remaining tablespoon olive oil in a wide saucepan over medium-low heat. Add the onion and celery and cook for 18–22 minutes, stirring occasionally, until soft and golden. Add a spoonful of water if they begin to catch. 5. Fold the roasted cauliflower and dates into the onions and celery. Warm briefly, then take off the heat and add lemon juice, pistachios, and half the cilantro. Taste for salt and acidity. 6. Transfer to a broad serving platter and reserve the remaining cilantro for finishing with the carrots. ### Notes - Keep the cauliflower coarse and spread it thinly while roasting; overcrowding makes it steam. - For a less sweet pilaf, use two dates instead of four. ## Ras el Hanout Roasted Rainbow Carrots Large lengthwise wedges develop browned edges while retaining a tender center. Ras el hanout brings warm spice, and a little lemon keeps the finish fresh. ### Ingredients - 1 1/2 lb rainbow carrots, scrubbed - 2 tbsp olive oil - 2 tsp gluten-free ras el hanout, without added sugar - 3/4 tsp kosher salt - 2 tsp lemon juice ### Instructions 1. Heat the oven to 425°F. Halve slender carrots lengthwise and quarter thick ones; cut very long carrots into roughly 4-inch lengths. 2. Toss with the olive oil, ras el hanout, and salt. Arrange on a rimmed baking sheet with a cut side down, leaving space between pieces. 3. Roast for 25–35 minutes, turning once, until browned at the edges and easily pierced with a knife but not collapsing. 4. Toss with lemon juice and arrange over the cauliflower pilaf. Finish with the reserved cilantro from that component. ### Notes - Start checking slender carrots at 20 minutes and remove them as they become tender. ## Chraime Soup with Tender White-Fish Balls Garlic, paprika, cumin, and chile give the tomato broth its chraime character. Cold, finely chopped fish binds with egg without bread or flour, producing delicate balls that poach directly in the soup. ### Ingredients - 1 lb skinless, boneless cod or rockfish, kept cold - 1 large egg, beaten - 2 tbsp finely chopped cilantro, plus more for serving - 1 tsp finely grated lemon zest - 3/4 tsp kosher salt, divided, plus more to taste - 1/4 tsp ground white or black pepper - 2 tbsp olive oil - 6 cloves garlic, thinly sliced - 2 tbsp tomato paste - 2 tsp sweet paprika - 1 tsp ground cumin - 1/2 tsp ground caraway - 1/4 tsp cayenne pepper, or to taste - 1 14-oz can crushed tomatoes - 3 cups water or gluten-free unsalted fish stock - 1–2 tbsp lemon juice, to taste ### Instructions 1. Pat the fish dry, check carefully for bones, and cut into small pieces. Pulse about one-third in a food processor until sticky, then add the remaining fish and pulse until finely chopped but not completely smooth. 2. Mix the fish with the beaten egg, cilantro, lemon zest, 1/2 teaspoon salt, and pepper. Refrigerate for 20 minutes while preparing the broth. 3. Warm the olive oil in a wide pot over medium-low heat. Cook the garlic for 1–2 minutes until fragrant but not browned. Add the tomato paste and cook for 2 minutes, stirring. 4. Add the paprika, cumin, caraway, and cayenne; stir for 20 seconds. Immediately add the crushed tomatoes, water or stock, and remaining 1/4 teaspoon salt. Simmer gently for 20 minutes. 5. With wet hands, form the chilled fish mixture into 12 balls. Lower one into the barely simmering broth as a test; if it holds, add the rest, leaving space around them. 6. Poach at a gentle simmer, partially covered, for 8–12 minutes without stirring vigorously. The centers should reach 145°F and be opaque and just firm. 7. Add lemon juice and adjust the salt and chile. Thin with a little hot water if necessary; this should be a soup rather than a thick coating sauce. Serve three fish balls per person with broth and cilantro. ### Notes - If the test ball breaks apart, pulse a little more of the chilled mixture into a sticky paste, fold it back in, and chill again before shaping. - Prepare the broth ahead, but poach the fish balls shortly before serving for the best texture. ## Overall Timing / Workflow The lamb is forgiving and can wait while the oven is used for the vegetables. Preparing the soup base ahead leaves only gentle fish poaching for the first course. ### Instructions 1. About 4 hours before dinner, prepare the lamb and begin its covered braise. 2. While the lamb cooks, prepare the chraime broth, chop the pilaf ingredients, and cut the carrots. Refrigerate the fish until ready to make the balls. 3. About 60 minutes before dinner, check the lamb. Once tender, finish its sauce and hold covered over very low heat. Raise the oven to 425°F. 4. Roast the carrots and cauliflower on separate sheets, rotating their positions as needed. Cook the onions and celery on the stovetop, then finish the pilaf. 5. Make and chill the fish-ball mixture while the vegetables roast. Shape and poach the balls just before the first course. 6. Serve the soup first. Keep the main-course components warm during the short first course, then add the final lemon juice, pistachios, and herbs and bring them to the table. ### Notes - For the calmest service, make both the lamb and soup broth the day before. Reheat the lamb thoroughly and hold above 140°F until serving. - If the oven cannot hold three baking sheets with good airflow, roast the carrots first and rewarm briefly before plating. ## Plating Keeping the soup separate preserves the two-course structure. A broad cauliflower platter shows off the carrots, while serving the lamb alongside prevents its sauce from soaking the entire pilaf. ### Instructions 1. For the first course, place three fish balls in each small warm bowl. Ladle the red broth around them and finish with cilantro. 2. For the main course, spread the cauliflower pilaf on a broad platter. Pile the roasted carrots lengthwise through the center and scatter the reserved cilantro over the top. 3. Serve the saffron lamb in a separate warm shallow dish with its reduced onion sauce and preserved lemon. Spoon a little sauce onto individual portions rather than flooding the cauliflower platter. ## Leftover Path Separate storage protects the cauliflower's texture and allows the fish to be reheated gently. The lamb's flavor deepens overnight. ### Instructions 1. Refrigerate leftovers within 2 hours in shallow airtight containers. Store lamb with its sauce, fish balls with their broth, and vegetables separately. 2. Use the fish soup within 1–2 days. Reheat gently until the fish centers reach 165°F, without a hard boil. 3. Use the lamb and vegetables within 3–4 days. Reheat the lamb covered with a splash of water until it reaches 165°F. 4. Rewarm cauliflower and carrots on a baking sheet at 400°F until hot. Finish with fresh lemon and cilantro. 5. For another meal, serve leftover lamb over reheated cauliflower, or shred it into its sauce and serve with the carrots. ### Notes - Freeze the lamb in its sauce for up to 3 months. The cauliflower is best kept refrigerated rather than frozen. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.