Ingredients for Saffron Potato Tagine
- 1 pound potatoes
- 2 tablespoons olive oil
- 1 large onion
- 2 garlic cloves
- 1 teaspoon ground cumin
- Ground Coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon saffron threads
- 1/2 cup raisins
- 1 1/2 cups vegetable broth
- 2 tablespoons chopped fresh parsley (optional)
- 2 tablespoons chopped fresh cilantro
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- salt to taste
- pepper to taste
- couscous (for serving, optional)
- toasted slivered almonds (optional, for garnish)
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How to Make Saffron Potato Tagine
- Peel and cube 1 lb potatoes. Cook in a pot of boiling salted water for 8-10 minutes, until slightly tender. Drain and set aside.
- Heat 2 tablespoons of olive oil in a large oven-safe casserole dish (or tagine) over medium heat. Add 1 large chopped onion and cook for 4 minutes, until softened. Add 2 cloves minced garlic, 1 teaspoon ground cumin, 1/2 teaspoon turmeric, 1/4 teaspoon saffron threads, 1/4 teaspoon cinnamon, a pinch of cayenne pepper (optional), and 1/2 cup raisins. Cook for 1 minute, stirring constantly, until fragrant.
- Pour in 1 cup of vegetable broth. Bring to a boil, then reduce heat and simmer for 5 minutes, or until the liquid has reduced by about half.
- Add the cooked potatoes and the remaining 1/2 cup of vegetable broth. Stir to combine.
- Simmer for another 10 minutes, or until the potatoes are tender and the sauce has thickened slightly.
- Season with salt and pepper to taste. Stir in 2 tablespoons of chopped fresh cilantro or parsley.
- Serve hot over couscous. Garnish with extra cilantro or a sprinkle of toasted slivered almonds (optional).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
56g
Fat
2g
Carbs
19g
