Tagine bil batata zaytun (Tajine with potatoes and olives)

ingredients

2 pounds red potatoes
1 small onion, grated and squeezed dry (see Note), plus 1 medium onion, thinly sliced
3 tablespoons extra virgin olive oil
1/3 cup grated tomato (see Tips, below)
1/4 teaspoon ground ginger
1/4 teaspoon hot Hungarian paprika
Pinch of ground cumin
1 teaspoon crushed garlic
1 bay leaf
1/4 fresh lemon
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped fresh cilantro
Salt
4 to 5 dry saffron threads, crumbled
24 juicy purple or tan olives
1/2 preserved lemon

1
1. Peel the potatoes and thickly slice into a bowl of cold water.
2
2. In heavy saucepan set over moderate heat, cook the grated onion in olive oil until melting, 3 to 4 minutes. Add the tomato, ginger, paprika, cumin, and garlic. Cook, stirring, for 2 more minutes.
3
3. Drain the potatoes and add to the pan with the thinly sliced onion, the bay leaf, and the fresh lemon quarter. Toss to coat the potatoes, onion, and lemon quarter with the parsley, cilantro, and salt to taste. Add the saffron and 1 1/2 cups hot water and bring to a boil. Reduce the heat to very low and simmer until the potatoes are tender, about 40 minutes.
4
4. Use a slotted spatula to transfer to a covered serving dish to keep warm. Discard the lemon. Add the olives to the liquid and boil until the pan juices are reduced to a thick sauce. Correct the seasoning, pour over the potatoes, and garnish with the preserved lemon.
5
Note: Use a four-sided box grater to grate the onion, then squeeze to remove excess moisture.
6
Adapted from a recipe shared by Fatima Hal.