Potato Casserole Middle Eastern Style

Source: The New Vegetarian Cookbook by Nadine Abensur

  • 3 1/2 pounds of potatoes

  • 4 1/2 cups of diced onions (I like sweet onions)

  • 1/4 cup olive oil

  • 2 tsp turmeric

  • 2 tsp ground coriander

  • 3 garlic cloves, minced

  • 5 strands of saffron, dissolved in 1/4 cup of hot water

  • 1 cup raisins ('golden' are best)

  • 1/2 bunch cilantro, chopped

  • Dash of Tabasco (to taste)

  • Salt and Pepper to taste

  1. Wash the potatoes well, then cut into bite-size pieces (with skin). Put cut potatoes into a pot of salted water. Boil potatoes about 7 minutes, not fully soft, but still firm.

  2. In a medium sized pot, saute the onions and garlic in the olive oil. When onions are transparent, add the turmeric and coriander, saute a few more minutes.

  3. Add 1/2 cup of water to the pot, bring to a slow boil. Add salt, pepper, and Tabasco and simmer for a few minutes. Add the raisins, simmer a few minutes. Add the saffron to the pot, simmer a few more minutes. This 'slow' cooking will mingle and develop the flavors.

  4. Add the semi-cooked potatoes to the pot, mix well. Bring to a slow boil for another few minutes, until the potatoes are cooked. Add water if necessary.

  5. Garnish with fresh cilantro. Serve warm.

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