Name: Dopiazeh Aloo (Persian Potato Curry) Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Persian
Ingredients: 4–5 medium potatoes, peeled and cubed; 2–3 large onions, thinly sliced; 3 garlic cloves, minced; 2–3 tomatoes, chopped (or 1 cup tomato puree); Fresh parsley or cilantro for garnish; 1 tsp turmeric; 1 tsp cumin; ½ tsp coriander; ½ tsp chili powder (optional); Salt & pepper to taste; 3 tbsp vegetable oil; 2 cups water or vegetable broth

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Introduction

Dopiazeh Aloo is a flavorful Persian potato curry that highlights the rich sweetness of caramelized onions combined with warming spices. This comforting dish is perfect as a hearty vegetarian main or a delightful side to accompany rice or flatbread.

A decorative blue bowl with pink and white floral patterns holds a rich, thick stew with large golden-yellow potato wedges covered in a deep reddish-brown spiced sauce. The sauce has a coarse texture with visible spices and herbs. Bright green fresh cilantro leaves are scattered over the top, adding a vibrant contrast, along with small, shiny red pomegranate seeds. The bowl is placed on a wooden board, set against a white marbled surface background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4–5 medium potatoes, peeled and cubed
2–3 large onions, thinly sliced
3 tbsp vegetable oil
3 garlic cloves, minced
2–3 tomatoes, chopped (or 1 cup tomato puree)
1 tsp turmeric
1 tsp cumin
½ tsp coriander
½ tsp chili powder (optional)
2 cups water or vegetable broth
Salt & pepper to taste
Fresh parsley or cilantro for garnish

Instructions

Step 1: Heat the vegetable oil in a pot over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until they become golden and caramelized, about 20-25 minutes.
Step 2: Stir in the minced garlic along with turmeric, cumin, coriander, and chili powder if using. Toast the spices and garlic together for 1–2 minutes until fragrant.
Step 3: Add the chopped tomatoes or tomato puree to the pot. Cook the mixture until the tomatoes soften and blend well with the onions, about 5–7 minutes.
Step 4: Add the cubed potatoes, tossing them to coat evenly with the onion and spice mixture.
Step 5: Pour in the water or vegetable broth, then cover the pot with a lid. Let it simmer gently for 20–25 minutes, or until the potatoes are tender when pierced with a fork.
Step 6: Season with salt and pepper to taste. Garnish with chopped fresh parsley or cilantro before serving.
Step 7: Serve the dopiazeh aloo hot alongside Persian rice (chelow), flatbread, or as part of a mezze spread.

Tips & Variations

For a richer flavor, use vegetable broth instead of water.
Adjust chili powder to control the spiciness, or omit it for a milder curry.
Adding a squeeze of lemon juice before serving brightens the flavors.
Try garnishing with toasted nuts like slivered almonds or pistachios for extra texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth to loosen the curry if it has thickened. This dish can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

A white oval plate filled with a chunky, thick stew of a warm orange color mixed with bright red tomato pieces, green slices of bell pepper, and translucent cooked onion rings scattered throughout. The dish also has soft yellow potato chunks mixed in, all coated in a slightly glossy sauce. Bright green chopped herbs are sprinkled over the top, adding freshness. A silver spoon rests inside the plate on the left side. The plate sits on a white marbled surface with a blue patterned cloth partially under it, creating a cozy and colorful setting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables instead of potatoes?

Yes, root vegetables like carrots or sweet potatoes work well and add a different flavor and texture to the curry.

Is dopiazeh aloo suitable for vegans?

Absolutely! This recipe is completely plant-based, using vegetable oil and broth, making it a great vegan and vegetarian option.