Ingredients
-
1/4 teaspoon saffron thread
-
1 tablespoon hot water
-
2 lbs potatoes, peeled and cut into large cubes
-
2 teaspoons olive oil
-
1 small onion, sliced
-
1/2 teaspoon ground turmeric
-
1/2 teaspoon ground coriander
-
1/4 teaspoon ground cumin
-
1 cup vegetable broth
-
1/4 cup raisins
-
1 teaspoon chopped fresh parsley
-
1 teaspoon chopped fresh cilantro
-
1 garlic clove, minced
Instructions
- Soak saffron in hot water.
- Cook potatoes in salted water until tender but still firm, drain and set aside.
- Heat oil in a large heavy bottom saucepan, add onion, turmeric, coriander and cumin.
- Cook over low heat for 5 minutes or until onion is soft.
- Add potato, broth, and garlic, then bring to a boil, reduce heat and simmer 10 minutes.
- Add saffron water and raisins and cook 10 minutes or until potato is soft and the sauce is reduced and thickened.
- Stir in the parsley and cilantro.