Description
Dopiazeh Aloo is a flavorful Persian potato curry from Shiraz. Cooked with onions, spices, and aromatics, it’s perfect as a side dish with chicken, shrimp, or roasted cauliflower.
Ingredients
- 2 pounds Yukon gold potatoes, peeled and cut into 2–3-inch cubes
- Kosher salt, to taste
- 2 tablespoons extra virgin olive oil
- 2 yellow onions, thinly sliced
- 1 large green bell pepper, thinly sliced
- 4 garlic cloves, crushed or minced
- 1 (2-inch) piece ginger, peeled and finely grated
- 1 red chili, deseeded and minced
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 medium tomatoes, chopped
- 1 tablespoon tomato paste (optional)
- 1 tablespoon fresh lime juice (optional)
- Black pepper, to taste
- 1 small bunch cilantro, finely chopped
Instructions
- Boil the potatoes in salted water for 10 minutes until just tender. Drain and set aside.
- In the same pan, heat olive oil over medium-high heat. Sauté onions for ~8 minutes until softened and caramelized. Add bell pepper and cook for 3 minutes.
- Add garlic, ginger, and red chili, cooking for 1 minute until aromatic.
- Stir in turmeric, cumin, and coriander to coat vegetables.
- Add chopped tomatoes and cook 3 minutes until softened.
- Mix in tomato paste and 1 cup water to form a light sauce.
- Add potatoes, lime juice (if using), and season with salt and pepper. Cover and cook on medium-low for 15 minutes.
- Stir in ¾ of the cilantro. Serve sprinkled with remaining cilantro.
Notes
- Store cooled curry in the refrigerator up to 5 days. Reheat gently with a splash of water.
- Leftovers can be mashed and cooked with eggs for a scramble.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Persian