Saffron Potatoes

Preheat the oven to 200°C (approximately 400°F).  Peel the potatoes. Rinse the scallions and cut into 4 cm (approximately 1 1/2 inch) long pieces. 

Heat the butter and olive oil in a large pan and sauté the potatoes and scallions for about 3-4 minutes, until browned. Transfer the potatoes and scallions to an ovenproof pot, cover with 400 ml (approximately 1 3/4 cups) of hot water and season with the bay leaf, saffron, cumin, cilantro, salt and pepper. Cover the pot and place in the oven for 30 minutes. Remove the lid and continue cooking for 20 minutes, until most of the liquid has evaporated.