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Ingredients

• 1/4 cup  chopped flat-leaf parsley
• 3 tablespoons  chopped cilantro, plus whole sprigs for garnish
• 2 tablespoons  fresh lemon juice
• 1 tablespoon  sweet paprika
• 1 teaspoon  ground ginger
• pinch of  Small saffron threads, crumbled
• 1/3 cup  extra-virgin olive oil
• 1 1/2 pounds  large shrimp, shelled and deveined, tails left on
• 2 1/4 pounds  plum tomatoes, peeled, seeded, and coarsely chopped
• 3   garlic cloves, minced
• 1 1/2 teaspoons  ground cumin
•   Salt and freshly ground pepper
• 3   large carrots, thinly sliced
• 1   large sweet onion, thinly sliced
• 4   large Red Bliss potatoes, peeled and thinly sliced (about 1 1/2 pounds)
• 1   red bell pepper, cut into thin strips
• 1   yellow bell pepper, cut into thin strips
• 1/2   preserved lemon, peel only, thinly sliced
• 1/2 cup  pitted green olives

Description

When Mourad Lahlou First Came To The U.S. From Morocco To Study Economics, He Taught Himself To Cook Because He Was Too Broke To Eat Out. He Had Never Heard Of Famed Mediterranean-food Writer Paula Wolfert Until She Walked Into His First Bay Area Restaura

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