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Saffron Potatoes


This recipe showcases Iranian Saffron.


200ml olive oil
2 large onions
Sea salt and black pepper
5 garlic cloves, peeled and sliced
1/2 teaspoon sweet paprika
4 bay leaves (preferably fresh)
1/2 tablespoon finely chopped fresh rosemary
1kg firm potatoes, peeled
50 threads saffron, infused in 4 tablespoons boiling water



Set a large saucepan over a medium heat and add half the olive oil.

When the oil is hot, add the onion and a pinch of salt. Cook the onion or 5 minutes, then turn down the heat to low and cook for a further 5-10 minutes, stirring occasionally, until golden and sweet in smell and taste.

Add the garlic, paprika, bay and rosemary and cook for 5 more minutes to release their flavours.

Meanwhile, cut the potatoes in half lengthways and each half into two or three long wedges, depending on the size of the potatoes.

Salt them lightly and pour on the saffron infusion. Toss well and leave for approximately 5 minutes before adding to the pan.

Let everything simmer gently, covered, stirring occasionally and scraping the bottom of the pan until the potatoes are tender (approximately 30 minutes).

If there is any excess oil in the pan, drain through a sieve and reserve for further use (e.g. in tortillas or caramelised onions).

Delicious served with grilled or baked fish and alioli or mayonnaise on the side

Source: Casa Moro - The Second Cookbook

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