We served this for Easter 2011 for eleven people with left-overs.
Serves 8-10
It can be made a day ahead and reheated, or set at room temperature for a few hours.
4 lbs. (1,8 kg) organic red potatoes, cut into 1/2-inch (1,25 cm) slices
6 Tbs. (90 ml) olive oil
2 small or 1 large onion, grated, squeezed dry
2/3 cup (180 ml) organic tomato purée
1/2 tsp. (2,5 ml) ground ginger
1 tsp. (5 ml) paprika
pinch of cumin
2 each: crushed cloves of garlic and medium onions, sliced into thin half-moons
1 bay leaf
1/2 fresh organic lemon
1/4 cup (60 ml) each: chopped parsley and chopped cilantro (optional)
1 pinch of crumbled saffron
4 dozen (48) purple or green pitted olives
1 organic preserved lemon (optional)
harissa (optional Moroccan spicy paste)
A.
1. Place sliced potatoes in a bowl of cold water, set aside.
B. In a large bowl
1. Heat the olive oil over medium heat.
2. Add grated onion; cook 3-5 minutes.
3. Add tomato purée, ginger, paprika, cumin, and garlic; cook, stirring, few minutes.
C.
1. Drain potatoes and add to the pot.
2. Add sliced onion, bay leaf, lemon, parsley, (cilantro), and saffron; mix the ingredients.
3. Add the hot water, salt and pepper to taste
4. Bring to boil.
5. Reduce to simmer, cover, cook 40 minutes at 350℉ (180℃).
6. Turn gently once or twice while cooking.
D. Reserve the liquid while
1. transferring potatoes to a casserole dish for serving.
2. Discard the lemon and bay leaf.
3. Add the olives to the remaining cooking liquid and simmer, uncovered until the liquid is reduced to a thick sauce.
4. Adjust seasoning.
5. Pour the sauce over the potatoes.
E. Optional:
1. Scrape the flesh off the preserved lemon and discard.
2. Cut the rind crosswise into thin slices and sprinkle on top of the potatoes.
3. Reheating at 350F (180C) oven about 20 minutes.
F. Serve with harissa on the side.
