Moroccan cuisine · Vegetable Dishes

Tajine Batata bel Hamed Markd

Potato wedges cooked with preserved lemon, saffron and parsley in a pale yellow broth.

Ingredients · for 4 servings

• 1 kg waxy potatoes
• 1 preserved lemon
• 2 onions
• 4 cloves garlic
• 1/2 tsp saffron threads
• 1 tsp ginger (ground)
• 1 bunch flat-leaf parsley
• 100 g green olives
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Let the saffron threads steep in 100 ml hot water for 10 min; peel the potatoes and cut into even wedges.
2. Cut the onions into thin half-rings, grate the garlic, and sauté both in olive oil in a wide pot over medium heat for 6 min until soft.
3. Add ginger, salt and pepper, pour in the saffron water and 250 ml water, and bring to a boil.
4. Pack the potato wedges in tightly and cook covered over low heat for 25 min, gently shaking the pot twice instead of stirring so the wedges stay intact.
5. Cut the preserved lemon peel into strips, add along with the olives and half the chopped parsley, and simmer uncovered for 10 min until the broth is thick and the potatoes are soft.
6. Sprinkle with the remaining parsley and serve hot straight from the tagine.