Okra and Potato Tagine

Ingredients:

1/4 teaspoon saffron
1 tablespoon grapeseed oil
1 onion, chopped
2 cloves garlic, minced
1 inch ginger, minced
a pinch of cinnamon
a pinch of cardamom
1 teaspoon turmeric
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
a pinch of clove
1/4 teaspoon allspice
1 tomato, chopped
2/3 cup tomato puree
vegetable stock
baby potatoes, halved or quartered
1-1/2 cup okra, cut into 1 inch pieces
salt, to taste
2 tablespoons cilantro, chopped
2 tablespoons parsley, chopped
lemon wedges (optional)

Grind the saffron a bit and add water to steep. Set aside.

Cook the onion, garlic, and ginger in the oil. Add the spices and stir until aromatic. Add the tomato and saffron water. Then stir in the tomato puree, stock, potatoes, and okra. Season with salt. Cover and simmer for about 45 minutes. Stir in the cilantro and parsley and allow to cook for 5 more minutes.

Serve with couscous and a wedge of lemon.