Ingredients:

  • 1 kg Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 500 g yellow onions (approx. 3 large), thinly sliced
  • 4 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1.5 tsp turmeric powder
  • 2 tbsp tomato paste
  • 2 pieces dried Persian lime (Limoo Amani), pierced
  • 1.5 cups water
  • 1 pinch ground cinnamon
  • 1 tsp sea salt
  • 0.5 tsp black pepper
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the sliced onions and a pinch of salt. Sauté for 12 minutes, stirring frequently, until the onions reach a deep, golden mahogany color.
  2. Once the onions are golden, add the minced garlic, turmeric, and tomato paste to the skillet. Stir constantly for 2 minutes to bloom the spices and caramelize the tomato paste.
  3. Add the 1 inch Yukon Gold cubes to the pan.
  4. Add the pierced dried limes, cinnamon, and water to the onion mixture. Stir gently to coat the potatoes in the sauce.
  5. Lower the heat and simmer for 25 minutes until the sauce has thickened and the potatoes are buttery and fully tender. Season with salt and black pepper to taste.
  6. Remove the lid and simmer for another 5 minutes until the sauce is velvety and clings to the spuds.
  7. Garnish with fresh parsley or cilantro and serve warm.