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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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This tagine can be used a side to a meat dish or it can be served on its own as a vegetarian dish. Ingredients:
2 lbs red potatoes, peeled |
2 tablespoons extra virgin olive oil |
1 teaspoon crushed garlic |
1 medium onion, thinly sliced |
2 tablespoons fresh flat-leaf parsley, finely chopped |
2 tablespoons fresh cilantro, finely chopped |
1 large tomato, grated |
1/2 teaspoon ground ginger |
1/2 teaspoon paprika |
1/4 teaspoon ground cumin |
1/8 teaspoon cayenne |
4 -5 dry saffron threads, crumbled |
2 cups warm water |
1 bay leaf |
1/2 preserved lemon, sliced (rind only) |
24 juicy purple olives or 24 juicy tan olives |
salt, to taste |
Directions:
1. Cut the potatoes into thick slices then place into a bowl of cold water.
2. In a tagine over medium-low heat saute the onion, garlic, parsley, & cilantro in olive oil for 5 minutes. Add the tomato & spices, except saffron. Cook, stirring, for 2 more minutes.
3. Stir in 2 cups warm water & saffron. Next add in the bay leaf, lemon, olives, & drained potatoes. Reduce the heat to low, cover with a lid, and cook until the potatoes are tender, about 90 minutes.
4. Remove the bay leaf then taste to see if salt is needed. Serve warm from the tagine.
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