Pearl barley, parsnip & preserved lemon tagine - Good Food Middle East

Ingredients

• 2 tbsp oil
• 2 onions, sliced
• 2 garlic cloves, chopped
• ½ tsp turmeric
• 1 tsp paprika
• 2 tsp ras el hanout
• 2 sweet potatoes, peeled and cut into chunks
• 3 parsnips, cut into chunks
• 3 carrots, cut into chunks
• 2 preserved lemons, chopped
• 200g pearl barley
• 1l vegetable stock
• 1 small pack parsley, leaves picked
• 1 small pack mint, leaves picked
• 150g green olives, chopped
• ½ lemon, juiced
• pomegranate seeds, to serve
• 160g thick Greek yogurt (or dairy-free alternative)
• 2-3 tbsp tahini