Description
Dopiazeh Aloo is a comforting Persian potato curry bursting with aromatic spices, caramelized onions, and fresh herbs. Originating from Shiraz in Southern Iran, this dish features tender cubes of Yukon gold potatoes simmered with turmeric, cumin, coriander, and tomatoes, creating a vibrant and flavorful side dish that pairs beautifully with a variety of mains such as chicken, shrimp, or roast cauliflower.
Ingredients
Potatoes
- 2 pounds Yukon gold potatoes, peeled and sliced into 2-3-inch cubes
- Kosher salt, for boiling and seasoning
Sautéed Vegetables and Aromatics
- 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
Spices and Tomato Base
- 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
Garnish
- 1 small bunch of cilantro, finely chopped
Instructions
- Prepare and boil the potatoes: Place the peeled and cubed potatoes in a large saucepan and cover them generously with salted water. Bring the water to a boil over high heat, cover with a lid, and cook for about 10 minutes or until the potatoes are just tender. Drain and set aside to prevent overcooking during later steps.
- Cook the onions and green bell pepper: In the same saucepan, heat the olive oil over medium-high heat until it begins to shimmer. Add the thinly sliced onions and sauté them, stirring frequently, until they soften and start to caramelize, approximately 8 minutes. Then add the sliced green bell pepper and cook for an additional 3 minutes until slightly softened.
- Add the fresh aromatics: Stir in the crushed garlic, grated ginger, and minced red chili. Cook for about 1 minute to release their fragrance and flavors into the pan.
- Add the spices: Sprinkle in the turmeric powder, ground cumin, and ground coriander. Stir well to evenly coat the onion and pepper mixture, allowing the spices to toast slightly for deeper flavor.
- Add the tomatoes: Add the chopped fresh tomatoes and gently stir. Cook for about 3 minutes until the tomatoes soften and begin to break down, forming a chunky sauce base.
- Add the tomato paste and water: Mix in the tomato paste thoroughly, then pour in 1 cup of water to create a light sauce. Stir to combine all ingredients evenly.
- Add potatoes, lime juice, and seasoning: Gently fold in the drained potatoes. Reduce heat to medium-low, add fresh lime juice if using, and season with salt and black pepper to taste. Stir gently to combine. Cover and simmer for approximately 15 minutes, stirring occasionally, allowing the flavors to meld. Adjust heat as necessary to avoid burning.
- Garnish and serve: Turn off the heat and stir in three-quarters of the chopped cilantro. Transfer the potato curry to a serving dish and sprinkle the remaining cilantro over the top. Serve immediately as a flavorful side dish.
Notes
- Yukon gold potatoes are preferred for their creamy texture, but russets can also be used.
- Adjust the amount of red chili to control the heat level of the dish.
- Tomato paste is optional but adds richness; omit if you prefer a lighter sauce.
- Fresh lime juice brightens the curry but can be left out if unavailable.
- This dish pairs well with rice or flatbreads and protein mains like chicken, shrimp, or roasted vegetables.
- To make this dish vegan and gluten-free, ensure tomato paste and other packaged spices are free from additives.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Entree or Side Dish
- Method: Stovetop
- Cuisine: Persian
