2 whole heads of garlic, roasted
½ c chopped fresh thyme
½ c chopped fresh chives
½ c chopped fresh parsley
1 lb potatoes, cubed into 1 inch pieces
1 c beef stock
1 t cumin seeds
1 pinch saffron strands
1 t paprika
Heat a medium-bottomed stew pan on medium heat. Sauté whole cloves of roasted garlic in olive oil with the fresh herbs and spices. Add potatoes and stir well. Add stock. Reduce heat and simmer for about 30-40 minutes until potatoes are cooked through.
Garnish with fresh parsley. Serves 4.