Dopiazeh Aloo Persian Potato Curry

This hearty Dopiazeh Aloo (Persian Potato Curry) from the Shiraz region of Iran transforms simple potatoes into a flavor-packed dish that will transport you to Persian kitchens. The name "dopiazeh" literally means "two onions," highlighting the importance of this aromatic ingredient in creating the curry's rich base.

I discovered this recipe during a deep dive into Persian cuisine and was immediately struck by how such humble ingredients could create such complex flavors. My dinner guests have been consistently surprised by how potatoes could be the star of the meal rather than just a side dish.

Ingredients

• Yukon gold potatoes: the starchy yet waxy texture holds shape while absorbing flavors perfectly
• Yellow onions: the foundation of the dish providing sweetness as they caramelize
• Green bell pepper: adds freshness and slight crunch to balance the soft potatoes
• Garlic and ginger: fresh aromatics that create the distinctive Persian flavor profile
• Red chili: provides gentle heat that enhances rather than overwhelms
• Turmeric powder: gives the signature golden color and earthy depth
• Ground cumin and coriander: these warming spices are essential to authentic Persian flavor
• Fresh tomatoes: provide natural sweetness and create the sauce base
• Tomato paste: optional but intensifies the tomato flavor if your tomatoes lack ripeness
• Fresh lime juice: brightens all flavors and cuts through the richness
• Fresh cilantro: adds color and herbaceous notes that elevate the finished dish

Step-by-Step Instructions

Prepare and boil the potatoes:

Cut potatoes into uniform 2-3 inch cubes to ensure even cooking. Add to a large saucepan and cover with cold water starting with cold rather than hot water helps potatoes cook evenly from inside out. Add a generous amount of salt about 1 tablespoon per gallon of water as potatoes absorb flavor while cooking. Bring to a vigorous boil then reduce to medium heat cover and cook for precisely 10 minutes. The potatoes should offer slight resistance when pierced with a fork they will continue cooking later in the sauce. Drain thoroughly in a colander to remove excess moisture.

Cook the onions and green bell pepper:

Return the same unwashed pan to the stove the starchy residue will actually help thicken your sauce later. Add olive oil and heat until it shimmers but doesn't smoke. Add onions in an even layer and allow to cook undisturbed for 2 minutes before stirring this initial browning creates deeper flavor. Continue cooking for about 8 minutes total stirring occasionally until onions develop golden edges and become translucent. Add sliced bell pepper and cook for 3 minutes until slightly softened but still maintaining some texture.

Add the fresh aromatics:

Add minced garlic ginger and red chili all at once. Stir constantly for exactly one minute to prevent burning. The mixture should become intensely fragrant this step releases the essential oils in these ingredients that form the aromatic base of Persian cooking.

Add the spices:

Sprinkle turmeric cumin and coriander evenly over the onion mixture. Stir immediately to coat all vegetables and prevent the spices from burning. Cook for 30 seconds until the spices bloom and become aromatic toasting the spices in oil enhances their flavor compounds.

Add the tomatoes:

Add chopped tomatoes and stir gently. Allow to cook for 3 minutes until they begin to break down and release their juices. Press some tomato pieces against the side of the pan to help them break down more quickly creating a natural sauce.

Add the tomato paste and water:

If using stir in tomato paste and cook for 30 seconds to caramelize slightly removing any raw flavor. Add exactly 1 cup of water slowly stirring constantly to incorporate into a smooth sauce. Allow the mixture to simmer for 2 minutes so flavors begin to meld.

Add potatoes lime juice and seasoning:

Carefully fold in the parboiled potatoes using a wide spatula rather than a spoon to prevent breaking them. Add lime juice if using and season with salt and pepper starting with ½ teaspoon salt and ¼ teaspoon pepper then adjusting to taste. Cover the pan reduce heat to mediumlow and simmer for 15 minutes stirring occasionally with gentle folding motions. The sauce will thicken and potatoes will finish cooking while absorbing the flavors.

Garnish and serve:

Remove from heat and allow to rest for 2 minutes. Gently fold in most of the chopped cilantro reserving some for garnish. Transfer to a warmed serving dish and sprinkle with remaining cilantro. Serve immediately while the aromatics are at their peak.

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The aromatic combination of ginger garlic and chili is what makes this dish truly special. My Persian friend's grandmother taught me that allowing these ingredients to sizzle together for exactly one minute creates the perfect foundation – any longer and they become bitter any less and their flavors don't fully develop.

Storage and Leftovers

This curry actually improves with time as the flavors continue to develop and meld together in the refrigerator. Store in an airtight container for up to five days though the vibrant green of the cilantro will fade slightly. When reheating add a tablespoon of water to revive the sauce and warm gently over medium-low heat stirring occasionally to prevent sticking. Alternatively microwave in one-minute intervals stirring between each until heated through.

Creative Transformations

Leftover Dopiazeh Aloo opens up a world of possibilities beyond simple reheating. Try mashing the cold curry and mixing with whisked eggs to create a Persian-inspired breakfast scramble. Or form the mixture into patties dredge lightly in flour and panfry for crispy potato cakes that make an excellent lunch served with a simple yogurt sauce. You can even stuff the mixture into bell peppers or hollowed tomatoes for a twice-cooked variation that brings new life to leftovers.

Serving Suggestions

While traditionally served as a side dish accompanying grilled meats Dopiazeh Aloo is substantial enough to stand as a main course. Serve with steamed basmati rice or warm flatbread to soak up the flavorful sauce. A simple side of yogurt mixed with cucumber and mint provides cooling contrast to the warm spices. For a complete Persian feast pair with a fresh herb platter (sabzi khordan) containing radishes herbs and feta cheese – the traditional accompaniment to many Iranian meals.

Regional Variations

This particular version of potato curry comes specifically from Shiraz in southern Iran but variations exist throughout the country. In northern regions near the Caspian Sea you'll find versions incorporating local herbs like fenugreek and dill. In eastern Iran closer to the Pakistani border the dish often includes more chili and sometimes dried fruits like barberries for a sweet-sour note. Some families add eggplant or substitute sweet potatoes depending on seasonal availability. The essence remains the same – a celebration of humble ingredients transformed through careful layering of flavors.

Common Queries

→ What kind of potatoes work best here?

Yukon gold potatoes shine for their rich, buttery texture, but other all-purpose potatoes like red potatoes can be used as alternatives for similar results.

→ Is this usually served as a main or a side?

This flavorful dish is traditionally enjoyed as a side, but it pairs wonderfully with a wide variety of mains or can be served on its own with warm bread.

→ How do you get the onions perfectly caramelized?

Sauté the sliced onions slowly over medium-high heat in olive oil, stirring often, until they soften and take on a rich golden brown hue, about 8 minutes.

→ Can I make it ahead or store leftovers?

Absolutely! Let the dish cool completely, then refrigerate in a sealed container for up to 5 days. Reheat gently with a splash of water to loosen.

→ What garnishes or finishing touches work well?

Fresh cilantro adds brightness, while a squeeze of lime brings a lively acidity. Black pepper and extra herbs are also welcome finishing touches.

→ Is this dish suitable for special diets?

This preparation is vegan, vegetarian, gluten-free, and low-lactose, making it friendly to a wide range of dietary preferences.