👨‍🍳 Instruktioner

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat. Add the finely diced onion and cook until translucent, about 5-7 minutes.

   💡 Proffstips: If the pot becomes dry, add a tablespoon of water.
2. 2

   Add the crushed garlic and half of the chopped cilantro to the pot. Cook for another 1-2 minutes until fragrant.

3. 3

   Add the cubed potatoes, ground coriander, salt, and pepper to the pot. Stir to coat the potatoes evenly with the onion, garlic, and cilantro mixture.

   💡 Proffstips: Ensure all potato pieces are well-coated.
4. 4

   Pour in the water or vegetable stock. Stir everything to combine evenly. Bring the mixture to a gentle boil.

   💡 Proffstips: Using vegetable stock will add more depth of flavor.
5. 5

   Reduce the heat to medium-low, cover the pot, and let it simmer for 30-40 minutes, or until the potatoes are tender.

   💡 Proffstips: Stir occasionally to prevent sticking. Skim off any froth that rises to the surface.
6. 6

   Stir in the remaining fresh cilantro. Taste and adjust seasoning if needed.

   💡 Proffstips: Fresh cilantro added at the end provides a bright, fresh flavor.
7. 7

   Serve hot, garnished with extra chopped cilantro. This stew is traditionally enjoyed over a bed of bulgur and vermicelli pilaf, or with fresh bread.

   💡 Proffstips: A squeeze of lemon juice can be added before serving for extra brightness.