Shamday

Peel and dice the potatoes into roughly 2 cm cubes, finely chop the onion, mince the garlic, and roughly chop the tomatoes, keeping all ingredients ready before cooking begins.

Heat the sesame oil in a heavy-bottomed pot over medium heat until shimmering, then add the chopped onion and cook, stirring occasionally, until softened and translucent.

Add the minced garlic to the pot and stir-fry for about one minute until fragrant, taking care not to let it brown.

Sprinkle in the ground turmeric and stir well to coat the onion and garlic mixture, toasting the spice briefly to bloom its flavor.

Add the chopped tomatoes to the pot and cook, stirring and pressing them down, until they break down and begin to form a thick, paste-like base.

Add the diced potatoes and enough water to just cover the contents of the pot, then season with salt and stir to combine.

Bring the stew to a boil, then reduce the heat to low, cover the pot, and simmer until the potatoes are completely tender and the broth has thickened slightly.

Taste and adjust seasoning with additional salt if needed, then serve the shamday hot directly from the pot into bowls.