Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Moroccan Griddled Potatoes with Olives, Chickpeas and Preserved Lemon
This dish is inspired by one of my favourite tagines, which we made in a field kitchen in the desert on location for a film shoot in the Sahara. Olives, preserved lemon and potatoes work beautifully together; along with the chickpeas, this is almost a meal in itself.
|sea salt flakes|
|fresh mint, to serve|
|For the chickpeas:|
|chickpeas, drained and rinsed|
|red onion, finely chopped|
|pitted green olives|
|preserved lemon, finely chopped|
From the book