Emirati-style Potato Stew

Ingredients

In this Emirati adaptation of the Ecuadorian Locro de papa, we incorporate traditional Emirati spices such as cumin, coriander, and turmeric to infuse the stew with the flavors of the United Arab Emirates. Additionally, we use saffron to add a touch of luxury and a distinct Emirati twist to the dish. We alse have the original recipe for Locro de papa, so you can check it out.

• 4 large potatoes, peeled and diced (800g) 4 large potatoes, peeled and diced (800g)
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 5g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
2. 2.
   Add the ground cumin, ground coriander, ground turmeric, and saffron threads to the pot. Stir well to coat the onions and garlic with the spices.
3. 3.
   Add the diced potatoes to the pot and stir to combine with the spices.
4. 4.
   Pour in the vegetable broth and season with salt to taste. Bring the mixture to a boil, then reduce the heat to low and simmer for about 20-25 minutes, or until the potatoes are tender and cooked through.
5. 5.
   Once the potatoes are cooked, use a potato masher or the back of a spoon to partially mash some of the potatoes, creating a thicker consistency for the stew.
6. 6.
   Serve the Emirati-style Potato Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Saffron — To enhance the flavor and aroma of saffron, soak the threads in a tablespoon of warm water for 10 minutes before adding them to the stew.

Tips & Tricks

• For a creamier texture, you can blend a portion of the stew using an immersion blender before serving.
• Serve the Emirati-style Potato Stew with warm Arabic bread or rice for a complete meal.
• Adjust the spiciness by adding a pinch of chili powder or red pepper flakes if desired.
• To add a touch of sweetness, you can stir in a tablespoon of date syrup or honey.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to meld even further.

Serving advice

Serve the Emirati-style Potato Stew hot in individual bowls, garnished with fresh cilantro. Accompany it with warm Arabic bread or rice for a satisfying and complete meal.

Presentation advice

To elevate the presentation of the Emirati-style Potato Stew, sprinkle a pinch of saffron threads on top of each serving. This will not only add a pop of color but also enhance the aroma of the dish.