Saffron Potatoes

A fantabulous side dish - or serve it over couscous as a vegetarian main course.

• Ready In: 40 mins
• Serves: 4

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  garlic clove, minced
• 1⁄4 cup raisins
• 1  teaspoon  chopped fresh parsley
• 1  teaspoon  chopped fresh cilantro

Directions

1. Soak saffron in hot water.
2. Cook potatoes in salted water until tender but still firm, drain and set aside.
3. Heat oil in a large heavy bottom saucepan, add onion, turmeric, coriander and cumin.
4. Cook over low heat for 5 minutes or until onion is soft.
5. Add potato, broth, and garlic, then bring to a boil, reduce heat and simmer 10 minutes.
6. Add saffron water and raisins and cook 10 minutes or until potato is soft and the sauce is reduced and thickened.
7. Stir in the parsley and cilantro.