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1.
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Peel the potatoes and thickly slice into a bowl of cold water.
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2.
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In heavy saucepan set over moderate heat, cook the grated onion in olive oil until melting, 3 to 4 minutes.
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Add the tomato, ginger, paprika, cumin, and garlic.
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Cook, stirring, for 2 more minutes.
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3.
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Drain the potatoes and add to the pan with the thinly sliced onion, the bay leaf, and the fresh lemon quarter.
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Toss to coat the potatoes, onion, and lemon quarter with the parsley, cilantro, and salt to taste.
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Add the saffron and 1 1/2 cups hot water and bring to a boil.
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Reduce the heat to very low and simmer until the potatoes are tender, about 40 minutes.
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4.
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Use a slotted spatula to transfer to a covered serving dish to keep warm.
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Discard the lemon.
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Add the olives to the liquid and boil until the pan juices are reduced to a thick sauce.
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Correct the seasoning, pour over the potatoes, and garnish with the preserved lemon.
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To grate tomatoes: Halve and gently squeeze to remove the seeds.
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Grate the tomato halves, cut side facing the coarsest side of a box grater or flat shredder.
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You will be left with just the tomato skin on your hand; discard.
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Wolfert recommends cooking this dish the way Moroccans traditionally do: in a clay pot such as a Mexican cazuela or Moroccan tagine.
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The porous clay absorbs liquid from the dish, then slowly releases steam as it heats, which results in a more flavorful, juicy dish.
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Moroccan tagines are available at www.tagines.com.
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A note of warning: Clay pots are sensitive to rapid temperature changes, which can cause cracking.
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Don't put anything hot in a cold tagine or anything cold in a hot tagine.
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Consider investing in a flame-tamer or heat-diffuser (a metal plate that's placed over the burner) to distribute heat evenly.
