Middle Eastern Potato Casserole
A dish of this simplicity depends entirely on slow cooking so that the flavours have plenty of time
to develop. Serves 8
Ingredients
1.75kg/3 1/2 lb potatoes 750g/1 1/2 onions, diced 50ml/2fl oz olive oil 1 tsp turmeric 1 tsp ground
coriander 65ml/1 1/2 fl oz water dash of Tabasco 3 cloves of garlic crushed 4-5 strands saffron,
dissolved in 50ml/2floz hot water 150g/6oz raisins 1 tbsp fresh parsley 1 tbsp fresh coriander
salt and freshly ground pepper
Method Peel and cut the potatoes into even-sized pieces and place in pan of cold, salted
water. Bring to the boil until tender but still firm, as they are going to cook further. Drain
and set aside.
Fry the onion in the olive oil until transparent and add the turmeric and ground coriander. Continue
to fry until the spices are well absorbed and the grittiness is all cooked out. Add the potatoes and
half the water. Add the salt pepper Tabasco and crushed garlic and simmer for a further 7-8 minutes.
Now add the saffron stock and raisins and continue to simmer for at least another 10 minutes, until
the potatoes are tender and the sauce is thickened and a rich golden colour with the flavours
mingled into an evocative whiff of the orient.
Just before serving, add in the chopped parsley and coriander and, if you wish, a further glug of
olive oil, gently stirred in.