Moroccan cuisine · Vegetable Dishes

Potato Tagine with Olives

Potato slices braised with tomato and onion in a saffron broth, rounded out with preserved lemon and green olives.

Ingredients · for 4 servings

• 800 g waxy potatoes
• 3 tomatoes
• 2 onions
• 3 garlic cloves
• 1/2 preserved lemon
• 100 g green olives
• 1 pinch saffron threads
• 1 tsp turmeric
• 5 tbsp olive oil
• 200 ml water
• Salt, pepper
• 1/2 bunch parsley

Instructions

1. Peel the potatoes and cut into 1 cm thick slices, slice the onions into rings and the tomatoes into rounds; rinse the preserved lemon, remove the pulp, and cut the peel into thin strips.
2. Soak the saffron threads in 3 tbsp hot water until the liquid turns a rich golden yellow.
3. Add the onion rings, chopped garlic and 3 tbsp olive oil to the tagine, arrange the potato slices overlapping like roof tiles on top, and cover with the tomato slices.
4. Stir together the saffron water, remaining water and olive oil, turmeric, salt and pepper, and pour in around the edge.
5. Braise covered over low heat for 35–40 min, until the potatoes are tender; after 25 min, scatter the olives and preserved lemon strips on top.
6. Sprinkle with chopped parsley and serve with bread for mopping up the saffron broth.