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red potatoes onion onion extra-virgin olive oil tomatoes ground ginger paprika ground cumin garlic bay leaves lemon flat leaf parsley fresh cilantro salt threads black olives lemon
Viewed: 53 - Published at: 3 years agoIngredients
- 2 lbs. red potatoes, peeled and thickly sliced
- 1 small onion, grated
- 1 medium onion, thinly sliced
- 3 tablespoons extra virgin olive oil
- 1/3 cup tomatoes, grated
- 1/4 teaspoon ground ginger
- 1/4 teaspoon paprika
- 1 pinch ground cumin
- 1 teaspoon garlic, crushed
- 3 bay leaves
- 1/2 fresh lemon
- 2 tablespoons chopped flat leaf parsley
- 2 tablespoons fresh cilantro, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon dry saffron threads
- 20 black olives, pitted
- 1/2 preserved lemon
Method
- Peel the potatoes and then thickly slice and place in a bowl of cold water.
- Set aside.
- Place a saucepan on medium heat, add olive oil, and proceed to cook the grated onions for about 4 minutes until they are almost melted.
- Add the tomato, ginger, paprika, cumin, and garlic to the onions and cook for a further two minutes.
- Drain the potatoes from the cold water, and then add them to the saucepan mixture.
- Add to that the thinly sliced onions, the bay leaves and the fresh lemon half.
- Add the parsley and cilantro and salt (to taste).
- Toss all to make sure the potatoes are fully coated.
- Add the saffron, and 1 1/2 cups hot water.
- Bring to the boil.
- Reduce the heat to low and simmer until the potatoes are tender, which should be about 40-45 minutes.
- Use a slotted serving spoon to transfer the potatoes to a serving dish cover and keep warm.
- Dispose of the lemon.
- Add the olives to the liquid that has remained in the saucepan and boil until the pan juices are reduced to a thick sauce.
- Adjust the seasoning to taste, and then pour over the potatoes in the serving dish.
- Garnish with the 1/2 preserved lemon.
