This is all of my friends favorite meal! They request it every time they come over.
Vegetable Saffron Stew
2 tbsp extra virgin olive oil
1 medium yellow onion, diced
4 cloves garlic, minced
2 tsp cumin
2 tsp cinnamon
Salt and pepper, to taste
1 lb. sweet potatoes, peeled and cubed
1/2 head of cauliflower, cut into florets
2 cups vegetable broth
1 15-oz. can diced tomatoes
Pinch of saffron threads
2 medium zucchini, diced
1/2 preserved lemon, finely chopped
1 cup green olives, pitted and chopped
2-3 tbsp fresh parsley, chopped
Slivered almonds, for garnish
1. Heat the oil in a Dutch oven or heavy-bottomed saucepan over medium heat. Add in the onion, garlic, cumin, and cinnamon. Sprinkle with salt and pepper. Sauté for 5-6 minutes or until the onion is soft. Stir in the sweet potatoes and cauliflower and cook for 3 minutes more.
2. Pour the vegetable broth and diced tomatoes into the pot. Add the zucchini and a large pinch of saffron threads and stir. Bring to a boil, and then reduce the heat to simmer and cover. Cook for 15-20 minutes until the vegetables are tender.
3. Remove from heat and stir in the preserved lemon and olives. Garnish with parsley and almonds to serve.