From Nazima’s Jewish Iraqi Cookbook by Rivka Goldman, forthcoming from Hippocrene Books in 2006.
This dish was created by my mother. Since her children and grandchildren are potato lovers, she decided to cook the potatoes with onions, cilantro, and spices to give great taste and to add color to the presentation of the dish.
6 Servings
5 large potatoes, peeled and cubed
2 teaspoons olive oil
1 small onion, chopped
1/2 cup chopped fresh cilantro
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
juice of 1 large lemon
1 cup chopped scallions
Place the potatoes in a bowl.
Heat the olive oil in a skillet over high heat and add the onion and cilantro. Reduce the heat to low. Stir in the salt, garlic powder, black pepper, oregano, and lemon juice for 1 minute. Remove from the heat and add the scallions.
Stir the onion mixture into the potatoes. Transfer to a platter. Serve hot or cold.