Haradrim Tagine (adapted)

Cut the eggplant into roughly 3/4-inch cubes, toss with a good pinch of salt, and leave in a colander for 20 minutes. Blot dry before cooking. Meanwhile, warm a few tablespoons of the stock and steep the saffron threads in it — this pulls far more color and aroma out than adding them dry.

Halve the mushrooms (quarter any large ones). Sear in a hot, barely-oiled pan in batches — crowding makes them steam. Don't salt until they've given up their water and taken real color. Set aside; they go in later. Reserve any extra beyond 12 oz for another use.

Heat the olive oil in a large skillet or Dutch oven over medium. Add the onion, garlic, coriander, cumin and cinnamon and cook, stirring often, about 5 minutes until softened and fragrant.

Add the avocado oil to the pan and raise the heat. Add the blotted eggplant and cook until golden — it will drink the oil, so add a splash more if the pan goes dry. If you want some cubes to hold their shape, hold back a third and add it with the mushrooms later.

Transfer everything to a saucepan or Dutch oven with a slotted spoon. Add the chickpeas, tomatoes, remaining stock and the bloomed saffron with its liquid. Season with salt and pepper, bring to a boil, then reduce and simmer gently, covered, for 20 minutes.

Stir in the seared mushrooms and the chopped figs. Simmer uncovered another 20 minutes. Because the mushrooms were pre-seared they won't release liquid, so this will reduce faster than expected — pull it when the sauce coats rather than pools.

Melt the butter in a saucepan and toast the pearl couscous until lightly golden and nutty. Add the water and salt, bring to a simmer, cover, and cook about 10 minutes until absorbed. Fluff with a fork.

Stir the cilantro into the tagine and adjust the seasoning. Add a squeeze of lemon — with the figs, cinnamon and tomato, the dish can read sweet-flat without it. Divide the couscous between four plates and spoon the tagine over.