This thick-sauced Iranian stew is brightened with fresh herbs and thickened with vegetables.

　　

Ingredients

Serves 6

　　1 1/2 pounds russet or Yukon Gold potatoes, peeled, cut into 1/2-inch cubes, and submerged in a bowl of cold water to prevent browning

　　2 tablespoons canola oil

　　1 tablespoon cumin seeds

　　1 small red onion, cut in half lengthwise and then into 1/2-inch cubes

　　1 teaspoon ground turmeric

　　2 teaspoons coarse kosher or sea salt

　　1 teaspoon cayenne (ground red pepper)

　　1 medium-size tomato, cored and cut into 1-inch cubes

　　2 tablespoons finely chopped fresh cilantro leaves and tender stems

　　

Step 1

Drain the potatoes and pat them dry.

　　

Step 2

Heat the oil in a medium-size saucepan over medium-high heat. Add the cumin seeds and cook until they sizzle, turn reddish brown, and are fragrant, 5 to 10 seconds. Add the potatoes, onion, and turmeric, and stir-fry until the potatoes and onion are lightly browned around the edges, 4 to 6 minutes.

　　

Step 3

Sprinkle in the salt and cayenne, and stir once or twice. Pour in 1 cup water and bring to a boil. Reduce the heat to medium-low, cover the pan, and cook, stirring occasionally, until the potatoes are almost fall-apart tender, 18 to 20 minutes.

　　

Step 4

Stir in the tomato and cilantro, and cover the pan. Simmer, stirring occasionally, until the tomato is warmed through, about 2 minutes. Then serve.

　　Tip

　　For a thicker sauce, coarsely mash some of the potato cubes.

　　From 660 Curries: The Gateway to Indian Cooking © 2008 by Raghavan Iyer. Reprinted with permission by Workman Publishing Company, Inc.Buy the full book from Amazon.