Description
Dopiazeh Aloo is a comforting Persian potato curry featuring tender, cubed potatoes simmered with deeply caramelized onions and warm spices such as turmeric, cumin, and paprika. This vegan dish is rich in flavor with a naturally sweet and savory base created by slow-cooked onions, balanced by a touch of acidity from tomatoes and optional dried lime powder. Perfect for cozy family meals or as a flavorful side, it pairs wonderfully with bread or rice and is both budget-friendly and easy to prepare in under an hour.
Ingredients
For the Dopiazeh Aloo:
- 3 large potatoes, peeled and cubed
- 2 large onions, thinly sliced
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon turmeric
- ½ teaspoon cumin
- ½ teaspoon paprika
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 large tomato, diced (or ½ cup canned tomatoes)
- ½ teaspoon dried lime powder (optional, for tanginess)
- ½ cup water or vegetable broth
- Fresh cilantro or parsley for garnish
Instructions
- Prepare the Ingredients: Peel and cube the potatoes into bite-sized pieces. Thinly slice the onions and mince the garlic to have all ingredients ready for cooking.
- Caramelize Onions: Heat 2 tablespoons of vegetable oil in a pan over medium heat. Add the sliced onions and cook for 10-12 minutes, stirring occasionally, until they become golden brown and deeply caramelized, which forms the foundation of the dish's rich flavor.
- Add Garlic & Spices: Stir in the minced garlic along with turmeric, cumin, paprika, salt, and black pepper. Cook for about a minute until the spices become aromatic, enhancing the overall flavor profile.
- Cook the Potatoes: Add the cubed potatoes to the pan, stirring well to coat them evenly with the onion and spice mixture.
- Add Tomatoes & Liquid: Pour in the diced fresh tomato (or canned tomatoes) and ½ cup of water or vegetable broth. Stir thoroughly to combine all ingredients.
- Simmer: Cover the pan and cook the mixture over medium-low heat for 15-20 minutes. Stir occasionally to prevent sticking and ensure even cooking until the potatoes are tender and the sauce thickens.
- Finish & Serve: Taste and adjust seasoning by adding more salt or spices if needed. If using, stir in the dried lime powder for a subtle tangy note. Garnish with fresh cilantro or parsley just before serving. Serve warm alongside flatbread, lavash, or fluffy rice.
Notes
- You can increase the heat by adding chili flakes according to your preference.
- For extra protein, consider adding chickpeas during the simmering stage.
- Dried lime powder is optional but adds authentic Persian tanginess.
- This dish tastes even better the next day, making it perfect for leftovers or meal prep.
- Use vegetable broth instead of water for a richer flavor.
