Saffron vegetable tagine with preserved lemon

Ingredients

• 1/4 cup (60ml) olive oil
• 1 teaspoon each saffron threads and ground ginger
• 1/2 teaspoon turmeric
• 2 teaspoon each ground cumin and sweet paprika
• 2 cinnamon sticks, halved
• 2 fresh bay leaves
• 3 clove garlic
• 1/2 cup coarsely chopped coriander
• 6 small brown onions (480g)
• 3 potatoes (600g)
• 2 bunch baby carrots (800g)
• 500 gram savoy cabbage
• 3 tomatoes (450g)
• 2 wedges preserved lemon
• 3 cup (750ml) water
• 3 small zucchini (360g)
• 1/3 cup (45g) pistachio kernels
• 2 cup lightly packed coriander sprigs
• 1/2 cup (140g) greek-style yogurt

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