Name: Dopiazeh Aloo (Persian Potato Curry) Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Persian
Ingredients: 2 pounds Yukon gold potatoes, peeled and sliced into 2-3-inch cubes; Kosher salt, for boiling and seasoning; 2 tablespoons extra virgin olive oil; 2 yellow onions, thinly sliced; 1 large green bell pepper, thinly sliced; 4 garlic cloves, crushed or finely minced; 1 (2-inch) piece ginger, peeled and finely grated; 1 red chili, deseeded and finely minced; 1 teaspoon turmeric powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 2 medium tomatoes, chopped; 1 tablespoon tomato paste (optional); 1 cup water; 1 tablespoon fresh lime juice (optional); Black pepper, to taste; 1 small bunch of cilantro, finely chopped

Jump to Recipe· 4.3 from 11 reviews

If you’re looking for a soul-satisfying dish that bursts with layers of flavor, the Dopiazeh Aloo (Persian Potato Curry) Recipe is your next kitchen adventure. This comforting recipe from southern Iran’s Shiraz region combines tender Yukon gold potatoes with a vibrant blend of caramelized onions, warming spices, and fresh aromatics, creating an irresistible curry that’s as aromatic as it is delicious. Whether you’re serving it alongside chicken or just enjoying it on its own, this curry promises to become a treasured favorite in your recipe collection.

Ingredients You’ll Need

A metal pot filled with cooked vegetables, showing three main layers: bright red diced tomatoes, thinly sliced green bell peppers, and translucent sautéed onions mixed together, all coated in a light, warm-colored sauce. A wooden spoon is resting inside the pot, angled towards the right side and partially covered in the sauce and veggies. The pot is placed on a white marbled surface, creating a clean and simple background. Photo taken with an iphone --ar 4:5 --v 7

The magic of Dopiazeh Aloo lies in its simplicity. Each ingredient plays a vital role in building the curry’s inviting aroma, rich texture, and vivid color. From earthy turmeric to fresh lime juice, these essentials come together beautifully to create a dish that’s both comforting and exciting.

2 pounds Yukon gold potatoes: These provide the perfect creamy texture and hold their shape well in the curry.
Kosher salt: Essential for seasoning and enhancing every layer of flavor.
2 tablespoons extra virgin olive oil: Adds subtle fruitiness and helps caramelize the onions nicely.
2 yellow onions, thinly sliced: The heart of the dish, these onions give it depth and beautiful sweetness.
1 large green bell pepper, thinly sliced: Adds a fresh, crisp bite and lovely color contrast.
4 garlic cloves, crushed or finely minced: Delivers a fragrant punch that’s key to the curry’s warmth.
1 (2-inch) piece fresh ginger, peeled and finely grated: Brings a bright, zesty background to the spices.
1 red chili, deseeded and finely minced: For a gentle heat that wakes up the palate.
1 teaspoon turmeric powder: Infuses the curry with its signature golden hue and earthy taste.
1 teaspoon ground cumin: Adds a smoky, warm flavor that complements the potatoes perfectly.
1 teaspoon ground coriander: Provides a subtle citrus note that balances the spices.
2 medium tomatoes, chopped: These soften down to create a light yet tangy base.
1 tablespoon tomato paste (optional): Intensifies the tomato flavor and thickens the sauce slightly.
1 tablespoon fresh lime juice (optional): Adds a refreshing brightness just before serving.
Black pepper: For seasoning with a mild peppery kick.
1 small bunch cilantro, finely chopped: Fresh herbal notes that finish the curry beautifully.

How to Make Dopiazeh Aloo (Persian Potato Curry) Recipe

Step 1: Prepare and Boil the Potatoes

Start by peeling and cutting your Yukon gold potatoes into chunky cubes that will hold their texture during cooking. Place them in a large saucepan, cover with water, and add a generous pinch of kosher salt. Bring the water to a boil, then cover the pan and simmer the potatoes for about 10 minutes or until just tender. This step ensures that your potatoes are perfectly cooked but won’t fall apart later.

Step 2: Cook the Onions and Green Bell Pepper

Using the same pan to keep flavors concentrated, heat the olive oil over medium-high heat until shimmering. Add the thinly sliced onions, stirring frequently until they soften and start to caramelize—this usually takes around 8 minutes. The natural sugars in the onions turning golden is where a lot of the curry’s characteristic sweet depth comes from. Follow with the green bell pepper slices, cooking them for 3 more minutes until slightly softened but still vibrant.

Step 3: Add the Fresh Aromatics

Now it’s time to introduce the flavor powerhouses. Toss in the garlic, fresh ginger, and red chili. Stir constantly for about a minute to release their fragrant oils—this combination creates a wonderful aromatic base that sets the tone for all the spice and warmth to come.

Step 4: Add the Spices

Sprinkle in turmeric, cumin, and coriander powders, then mix well to coat the onions and peppers. These spices open up their essential oils when heated, imparting the curry with its earthy, smoky, and slightly citrusy notes, which are essential in authentic Persian cooking.

Step 5: Add the Tomatoes

Next, add the chopped ripe tomatoes to your pan. Stir gently until the tomatoes soften and begin to break down, about 3 minutes. This creates a lovely base that balances the spices with a hint of natural sweetness and acidity.

Step 6: Add the Tomato Paste and Water

Incorporate the optional tomato paste to deepen the sauce’s flavor and texture, stirring it evenly throughout the mixture. Then pour in 1 cup of water to create a light, simmering sauce that will gently coat the potatoes.

Step 7: Add Potatoes, Lime Juice, and Seasoning

Gently fold in the drained potatoes, stirring carefully so they don’t break apart. Turn the heat to medium-low, add lime juice if you like a bright tang, and season generously with salt and pepper. Cover the pan and let everything cook together for about 15 minutes, allowing the potatoes to soak up all those rich flavors. Stir occasionally and lower the heat if needed to avoid sticking.

Step 8: Garnish and Serve

Once the curry has thickened slightly and the potatoes are infused with spice, turn off the heat. Stir in three-quarters of the chopped cilantro for a fresh herbal lift. Spoon the Dopiazeh Aloo into a serving bowl and sprinkle the remaining cilantro on top for an inviting burst of color and fragrance. Serve immediately and prepare for that first blissful bite.

How to Serve Dopiazeh Aloo (Persian Potato Curry) Recipe

A close-up of a spoon lifting a scoop of a chunky cooked dish from a white bowl, showing a mix of soft yellow layers with a slightly shiny texture, mixed with small bits of red and orange pieces and sprinkled green herbs on top. The base of the dish is thick and looks tender, with visible pieces of soft, cooked vegetables creating a mixed color pattern of yellow, red, and orange shades. The white bowl sits on a white marbled surface with blue patterned tiles partially visible nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh cilantro is traditional and essential for that herbal note, but feel free to add a dollop of plain yogurt or a handful of toasted pine nuts for extra texture and creaminess. A few thin slices of red chili on top add a pretty pop of color and a little kick, making the dish look just as good as it tastes.

Side Dishes

Dopiazeh Aloo pairs wonderfully with fragrant basmati rice, flatbreads like naan or lavash, and simple grilled proteins like chicken or shrimp. You could also serve it alongside a fresh cucumber and yogurt salad to balance the spices with a cool crunch. This versatility makes it an excellent addition to an Iranian-inspired feast or a weeknight dinner.

Creative Ways to Present

For a more casual or party-style serving, try spooning the curry into small bowls and topping each portion with a sprig of cilantro and a wedge of lime. Alternatively, layer the Dopiazeh Aloo over warm toasted bread for a hearty vegetarian open-faced sandwich. The golden potatoes and rich tomato sauce make the perfect base for all sorts of creative twists!

Make Ahead and Storage

Storing Leftovers

This curry keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers a tempting treat. Just be sure to cool the curry completely before storing it to maintain freshness.

Freezing

You can freeze Dopiazeh Aloo for longer storage. Place cooled curry in a freezer-safe container or bag, leaving some room for expansion. It will keep well for up to 2 months. Thaw in the refrigerator overnight before reheating for best results.

Reheating

Reheat gently on the stove over low heat, stirring occasionally. You may want to add a splash of water or broth if the sauce has thickened too much. Alternatively, microwave in short bursts, stirring in between to warm evenly. The potatoes will stay tender, and the sauce will taste as fresh as the day you made it.

FAQs

Is Dopiazeh Aloo spicy?

The dish has a mild heat that comes from the red chili, but it’s not overwhelmingly spicy. You can easily adjust the amount of chili to suit your taste, either leaving it out for a gentler curry or adding more if you like extra heat.

Can I use other types of potatoes?

Yukon golds are recommended because they stay creamy without falling apart, but you could use red potatoes or even fingerlings. Avoid starchy varieties like Russets as they tend to crumble too much during cooking.

Is this dish vegan and vegetarian friendly?

Absolutely! Dopiazeh Aloo is naturally vegan and vegetarian, relying on fresh vegetables and spices for its delightful flavor. It’s a perfect choice for plant-based meals.

What can I substitute if I don’t have fresh ginger?

If fresh ginger isn’t available, ground ginger can be used, though fresh is always better for bright flavor. Use about ½ teaspoon of ground ginger as a substitute and add it with the spices.

Can I make Dopiazeh Aloo ahead of time?

Yes! The flavors develop wonderfully when prepared a few hours or the day before serving. Just reheat gently and add a splash of fresh lime juice and chopped cilantro before serving to refresh the dish.

Final Thoughts

I can’t recommend the Dopiazeh Aloo (Persian Potato Curry) Recipe enough for anyone eager to explore warm, aromatic Persian flavors in a simple yet stunning way. It’s a humble dish that delivers serious satisfaction and makes for a memorable side or main. Give it a try—once you do, it’s bound to become a regular favorite in your kitchen and on your dinner table.