Artichoke, Potato, Spinach, & Tofu B’stilla with Poppy Seeds & Rose Petals

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Kerstin Rodgers

Published 2015

  • About

One of the most stunning meals I’ve ever had was at a Moroccan restaurant in LA. We were served vast platters with pyramids of couscous and a b’stilla, an exotic filled pastry pie. Try this easy vegan b’stilla, an explosion of sweet and savory.


  • 2 large potatoes, peeled
  • Olive oil, for frying, oiling, and brushing
  • 1 onion, sliced
  • 2


Boil the potatoes in a medium saucepan, with 1 tsp salt, for 15 to 20 minutes until just about tender. Drain and cut into 1-in [2.5-cm] chunks.

Heat some olive oil in a large saucepan over medium heat, add the onion and cook until soft. Add the garlic, cinnamon stick, potatoes,