Ingredients Jump to Instructions ↓

  1. 2 pounds red potatoes

  2. 1 small onion, grated and squeezed dry (see Note), plus

  3. 1 medium onion, thinly sliced

  4. 3 tablespoons extra virgin olive oil

  5. 1/3 cup grated tomato (see Tips, below)

  6. 1/4 teaspoon ground ginger

  7. 1/4 teaspoon hot Hungarian paprika

  8. Pinch of ground cumin

  9. 1 teaspoon crushed garlic

  10. 1 bay leaf

  11. 1/4 fresh lemon

  12. 2 tablespoons chopped flat-leaf parsley

  13. 2 tablespoons chopped fresh cilantro

  14. Salt

  15. 4 to 5 dry saffron threads, crumbled

  16. 24 juicy purple or tan olives

  17. 1/2 preserved lemon

Instructions Jump to Ingredients ↑

  1. Peel the potatoes and thickly slice into a bowl of cold water.

  2. In heavy saucepan set over moderate heat, cook the grated onion in olive oil until melting, 3 to 4 minutes. Add the tomato, ginger, paprika, cumin, and garlic. Cook, stirring, for 2 more minutes.

  3. Drain the potatoes and add to the pan with the thinly sliced onion, the bay leaf, and the fresh lemon quarter. Toss to coat the potatoes, onion, and lemon quarter with the parsley, cilantro, and salt to taste. Add the saffron and 1 1/2 cups hot water and bring to a boil. Reduce the heat to very low and simmer until the potatoes are tender, about 40 minutes.

  4. Use a slotted spatula to transfer to a covered serving dish to keep warm. Discard the lemon. Add the olives to the liquid and boil until the pan juices are reduced to a thick sauce. Correct the seasoning, pour over the potatoes, and garnish with the preserved lemon.

  5. Paula Wolfert shares her tips with Epicurious:

  6. • To grate tomatoes: Halve and gently squeeze to remove the seeds. Grate the tomato halves, cut side facing the coarsest side of a box grater or flat shredder. You will be left with just the tomato skin on your hand; discard.

  7. Wolfert recommends cooking this dish the way Moroccans traditionally do: in a clay pot such as a Mexican cazuela or Moroccan tagine. The porous clay absorbs liquid from the dish, then slowly releases steam as it heats, which results in a more flavorful, juicy dish. Moroccan tagines are available at . A note of warning: Clay pots are sensitive to rapid temperature changes, which can cause cracking. Don't put anything hot in a cold tagine or anything cold in a hot tagine. Consider investing in a flame-tamer or heat-diffuser (a metal plate that's placed over the burner) to distribute heat evenly.


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