Dopiazeh Aloo (Persian Potato Curry) Recipe
Dopiazeh Aloo is a flavorful Persian potato curry featuring tender cubed potatoes simmered in a rich, spiced tomato and caramelized onion sauce. This comforting vegetarian dish is infused with warm spices like turmeric, cumin, and coriander, making it a perfect accompaniment to Persian rice or flatbread.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Persian
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 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
Spices & Seasonings
- 1 tsp turmeric
- 1 tsp cumin
- ½ tsp coriander
- ½ tsp chili powder (optional)
- Salt & pepper to taste
Liquids & Oils
- 3 tbsp vegetable oil
- 2 cups water or vegetable broth
Instructions
- Caramelize Onions: Heat the vegetable oil in a pot over medium heat. Add the thinly sliced onions and cook them slowly, stirring occasionally, until they become golden brown and caramelized, which enhances their natural sweetness and builds the base flavor of the dish.
- Add Aromatics: Stir in the minced garlic, turmeric, cumin, coriander, and chili powder (if using). Cook and toast the spices for 1–2 minutes, stirring constantly to release their aromas and deepen the flavor.
- Add Tomatoes: Mix in the chopped tomatoes or tomato puree. Cook the mixture until the tomatoes soften and combine well with the onions and spices, forming a rich and fragrant sauce.
- Add Potatoes: Add the peeled and cubed potatoes to the pot. Stir them thoroughly, making sure each potato piece is coated evenly with the onion-spice-tomato mixture for consistent flavor.
- Simmer: Pour in 2 cups of water or vegetable broth to cover the potatoes partially. Cover the pot with a lid and let it simmer gently for 20–25 minutes, or until the potatoes become tender when pierced with a fork.
- Season & Garnish: Taste the curry and adjust salt and pepper according to your preference. Finally, sprinkle freshly chopped parsley or cilantro on top to add a fresh herbaceous note.
- Serve: Serve the Dopiazeh Aloo hot. It pairs wonderfully with fluffy Persian rice (chelow), warm flatbreads, or as a savory component of a mezze platter.
Notes
- For a richer flavor, use vegetable broth instead of water.
- Adjust the chili powder to control the spice level.
- This dish is naturally vegetarian; to make it vegan, ensure no animal-based broth is used.
- Caramelizing the onions slowly is key to developing the dish’s depth and sweetness.
- Leftovers taste great and reheat well, making it a good make-ahead meal.
Keywords: Dopiazeh Aloo, Persian potato curry, Persian vegetarian recipes, caramelized onion curry, easy potato curry
