Lemony Potato and Pea Stew

Directions

1. Add potatoes to a large stock pot, add salt and water to cover and bring to a boil.

   
   

2. Reduce heat and simmer for 10-15 minutes till a fork can easily pierce the potatoes but they are not too soft.

   
   

3. Reserve 1 cup of cooking water, drain the potatoes and allow them to dry.

   
   

4. Meanwhile in a dutch oven or a deep lidded sauté pan, add 5 spoons olive oil, and the celery. Sauté for 2-3 minutes on medium high.

   
   

5. Add spices, garlic, and ginger and continue sauteeing for 1-2 minutes.

   
   

6. Add drained potatoes and lemon zest and gently stir to make sure potatoes are well coated in oil and spice mixture.
   

7. Add the lemon zest, lemon juice and reserved cooking water. Bring to a boil, and then lower to low and simmer for 15-20 minutes undisturbed.

   
   

8. Add peas and half the dill, gently stir to coat, and continue simmering for 10-15 minutes till all vegetables are tender, and most liquid has been absorbed. Check and correct seasoning.

   
   

9. Transfer to a serving platter, drizzle with olive oil, freshly ground black pepper and sprinkle with the rest of the dill