Dopiazeh Aloo Potato Curry

This hearty Dopiazeh Aloo has become my winter comfort food staple. The balance of caramelized onions with tender potatoes creates a curry that's both simple and deeply satisfying, perfect for those evenings when you want something warming without hours in the kitchen.

I discovered this dish during a Persian cooking workshop and have made it almost monthly since. My vegetarian friends always request it when they visit, and even my meat-loving family members ask for seconds.

Ingredients

• Yukon Gold potatoes: their buttery texture holds up perfectly during cooking without falling apart
• Yellow onions: the star ingredient that gives the dish its name dopiazeh meaning two onions
• Fresh ginger and garlic: essential aromatics that form the flavor foundation
• Ground turmeric cumin and coriander: this spice trio creates the classic Persian flavor profile
• Fresh cilantro: adds brightness and color to balance the rich spices
• Tomatoes: provide natural sweetness and create the base for the sauce
• Lime juice: optional but highly recommended for adding a final touch of acidity

Step-by-Step Instructions

Boil the Potatoes:

Fill a large pot with water and add a generous pinch of salt. Add the peeled and chunked potatoes to the cold water then bring to a boil. Cook for approximately 10 minutes until you can pierce them with a fork but they still hold their shape. Be careful not to overcook as they will continue softening in the curry. Drain thoroughly and set aside.

Create the Flavor Base:

Heat olive oil in a large deep skillet over medium heat until shimmering. Add the thinly sliced onions spreading them evenly across the pan. Cook patiently for 8 full minutes stirring occasionally until they become soft and golden brown. This caramelization process creates the sweet foundation of the dish. If using bell pepper add it now and cook for another 3 minutes until slightly softened.

Bloom the Aromatics:

Add the minced garlic grated ginger and chopped chili to the onion mixture. Stir constantly for exactly one minute allowing the heat to release their essential oils without burning them. Immediately add the ground turmeric cumin and coriander stirring vigorously to coat the onion mixture with the spices. Toast the spices for 30 seconds until they become fragrant this awakens their flavor compounds.

Develop the Sauce:

Add chopped tomatoes to the pan and cook for 3 minutes pressing them gently with your spoon to help them break down. If using tomato paste stir it in now for deeper color and richness. Pour in the water while scraping the bottom of the pan to incorporate any browned bits. Bring the mixture to a gentle simmer allowing the flavors to meld.

Combine and Simmer:

Carefully fold the precooked potatoes into the sauce ensuring they get evenly coated without breaking. Season generously with salt and freshly ground black pepper. Reduce heat to low cover the pan and allow everything to simmer for 15 to 20 minutes. Stir occasionally but gently to prevent the potatoes from breaking. The sauce will thicken slightly during this time.

Finish with Fresh Elements:

Remove the pan from heat and stir in the fresh lime juice and chopped cilantro. These fresh elements brighten the rich curry and balance the flavors. Taste and adjust seasoning if necessary adding more salt pepper or lime juice to your preference. Let the dish rest covered for 5 minutes before serving topped with additional cilantro.

Save This

The turmeric is my absolute favorite element in this dish. I remember the first time I made this curry my hands turned slightly yellow from handling it but the earthy warmth it brings to the dish makes it completely worthwhile. My Iranian friend taught me that letting the curry rest overnight allows the flavors to deepen significantly.

Storage and Reheating

This Dopiazeh Aloo actually improves with time as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating add a splash of water as the potatoes tend to absorb the sauce. Heat gently on the stovetop or microwave until just warmed through. Avoid overheating which can cause the potatoes to become mushy.

Traditional Variations

In southern Iran particularly around the Hormozgan province this dish is sometimes made with fish instead of potatoes. Some families add dried limes or lime powder for an intensely tangy note. Another regional variation includes adding a small amount of tamarind paste which introduces a sweet and sour element. While my recipe stays true to the vegetarian version with potatoes I encourage experimenting with these authentic additions if you can find them.

Serving Suggestions

Traditionally Dopiazeh Aloo is served with Persian steamed rice known as chelow which has a distinctive fluffy texture perfect for soaking up the flavorful sauce. A simple yogurt side dish with cucumber and mint makes an excellent cooling accompaniment to balance the warming spices. For a complete meal add a fresh herb platter tadigh crispy rice from the bottom of the pot and pickled vegetables. Finish with sweet Persian tea for an authentic dining experience.

Common Queries

→ What does 'dopiazeh' mean?

'Dopiazeh' translates to 'two onions,' referencing the generous use of onions in this dish for sweetness and depth.

→ Can I prepare this dish without bell pepper or chili?

Yes. Both ingredients are optional and can be omitted or adjusted to taste without changing the core flavors.

→ What potatoes work best?

Yukon Gold or similar waxy potatoes are ideal, as they hold their shape while remaining tender in the curry.

→ Is this dish vegan?

Absolutely. All ingredients are plant-based, making it a wholesome vegan-friendly main course.

→ How can I serve Dopiazeh Aloo?

Enjoy it with flatbread or steamed rice, garnished with fresh cilantro for extra flavor and color.

→ Can this be made ahead?

Yes, its flavors deepen after resting, making it a great option for preparing in advance or meal prep.