Ingredients

• 1 teaspoon saffron threads
• 20 (about 1kg) kipfler potatoes, scrubbed, halved lengthways
• 60ml (1/4 cup) olive oil
• 2 brown onions, halved, thinly sliced
• 1 teaspoon brown mustard seeds
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 350g green beans, topped, diagonally cut into 2cm lengths
• 1 cup firmly packed fresh coriander leaves
• Salt & freshly ground black pepper

Method

• Step 1 Bring a large saucepan of salted water to the boil over high heat. Add saffron. Reduce heat to medium and simmer for 5 minutes. Add potato and simmer, uncovered, for 10 minutes or until tender. Drain. Set aside for 15 minutes to cool.
• Step 2 Heat oil in a saucepan over medium heat. Add onion and cook, stirring, for 10 minutes or until brown and crispy. Add the mustard seeds and cook for 1 minute or until they begin to pop. Remove from heat and stir in the cumin, ginger, coriander and turmeric. Add the potato and stir to coat in the spice mixture.
• Step 3 Cook beans in a saucepan of salted boiling water for 4 minutes or until bright green and tender crisp. Refresh under cold water. Drain. Add beans and coriander leaves to potato mixture and toss until well combined. Taste and season with salt and pepper.