- 1 small onion, thinly sliced
- 4 medium yukon gold potatoes, peeled and sliced ¼ inch thick
- 1 large tomato, cored and sliced ¼ inch thick
- 1-2 Anaheim peppers, seeded and sliced lengthwise ¼ inch thick
- 1 clove garlic, very thinly sliced
- 1 ½ cups water
- 3-4 tablespoons best quality olive oil
- 1-2 tablespoons harissa
- 1 teaspoon kefta rub
- 15 saffron threads
- Sea salt + freshly ground black pepper
- About 8 small sprigs cilantro, plus additional to garnish
Scatter the onions over the bottom of a large sauté pan or tagine and salt lightly. Tile the sliced potatoes over the onions. Arrange the sliced tomatoes, peppers and garlic over the potatoes. Pour the water into the bottom of the pan. The precise amount will vary slightly based on the size of your pan, but you want enough to form a thin layer over the bottom of the pan, just covering the onions. Pour the olive oil over the vegetables. (Don’t skimp on the olive oil, it’s part of what makes the potatoes silky and soft when they’re done cooking.) Dot the harissa over the vegetables. Season generously with salt and a few grinds of black pepper. Sprinkle with the kefta rub and saffron then arrange the cilantro sprigs over the top. Bring the water to a gentle simmer over medium heat then cover and cook until most of the water has evaporated, the potatoes are cooked through and the tomatoes are starting to fall apart, about 20 minutes. You may need to reduce the heat a little. If there’s still a little water in the bottom of the pan when the vegetables are done, remove the lid and cook off the excess. Sprinkle with additional cilantro to garnish, if desired, and serve in the pan. Makes 3-4 servings.