Moroccan Spiced Short Rib Tagine with Medjool Dates and Toasted Almonds

Preheat oven to 325°F (160°C) if using oven method. Pat short ribs dry with paper towels and season generously with salt and pepper.

Heat olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides until deeply browned. Remove short ribs and set aside.

Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and grated ginger, and cook for another minute until fragrant.

Stir in ground cumin, ground coriander, turmeric, cinnamon stick, and saffron (if using). Cook for 1 minute, stirring constantly, until fragrant.

Deglaze the pot with chicken broth, scraping up any browned bits from the bottom.

Return the short ribs to the pot. The liquid should mostly cover the ribs; add more broth if needed.

Bring to a simmer, then cover the pot tightly. If using the oven, transfer the pot to the preheated oven. Alternatively, reduce the heat to low on the stovetop.

Braise for 2.5 - 3 hours, or until the short ribs are fork-tender and easily fall off the bone. Check occasionally to ensure the liquid hasn't evaporated completely; add more broth if necessary.

In the last 30 minutes of cooking, add the quartered Medjool dates to the pot.

While the short ribs are braising, toast the slivered almonds in a dry skillet over medium heat until lightly golden and fragrant. Be careful not to burn them. Set aside.

Once the short ribs are cooked, remove the cinnamon stick. Taste the sauce and adjust seasoning with salt, pepper, and harissa paste (if using) to your liking.

Serve the braised short ribs and sauce over couscous, quinoa, or mashed potatoes. Garnish with toasted almonds and fresh cilantro.