Potato Casserole Middle Eastern Style

Source: The New Vegetarian Cookbook by Nadine Abensur

• 3 1/2 pounds of potatoes

• 4 1/2 cups of diced onions (I like sweet onions)

• 1/4 cup olive oil

• 2 tsp turmeric

• 2 tsp ground coriander

• 3 garlic cloves, minced

• 5 strands of saffron, dissolved in 1/4 cup of hot water

• 1 cup raisins ('golden' are best)

• 1/2 bunch cilantro, chopped

• Dash of Tabasco (to taste)

• Salt and Pepper to taste

1. Wash the potatoes well, then cut into bite-size pieces (with skin). Put cut potatoes into a pot of salted water. Boil potatoes about 7 minutes, not fully soft, but still firm.

2. In a medium sized pot, saute the onions and garlic in the olive oil. When onions are transparent, add the turmeric and coriander, saute a few more minutes.

3. Add 1/2 cup of water to the pot, bring to a slow boil. Add salt, pepper, and Tabasco and simmer for a few minutes. Add the raisins, simmer a few minutes. Add the saffron to the pot, simmer a few more minutes. This 'slow' cooking will mingle and develop the flavors.

4. Add the semi-cooked potatoes to the pot, mix well. Bring to a slow boil for another few minutes, until the potatoes are cooked. Add water if necessary.

5. Garnish with fresh cilantro. Serve warm.