Dopiazeh Aloo (Persian Potato Curry)

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Dopiazeh Aloo is a simple yet flavorful Persian potato curry made with tender potatoes, caramelized onions, and warm spices. This comforting dish is rich in flavor, thanks to the slow-cooked onions, which create a naturally sweet and savory base that pairs beautifully with the soft potatoes.

I first made Dopiazeh Aloo when I was exploring Persian flavors, and it quickly became a go-to for a cozy, satisfying meal. The magic of this dish lies in its simplicity—the caramelized onions add incredible depth, while the turmeric and spices bring warmth and color. What I love most about this recipe is how it transforms humble ingredients into something truly delicious.

What’s great about this dish is its versatility. You can make it spicier with chili flakes, add tomatoes for a bit of acidity, or toss in chickpeas for extra protein. Serve it with warm lavash, fluffy rice, or as a flavorful side to a Persian feast. Whether you’re new to Persian cuisine or already a fan, Dopiazeh Aloo is a hearty, comforting, and beautifully spiced dish that’s easy to love!

Perfect for:

Cozy family dinners
Vegetarian meals
Meal prepping
Budget-friendly cooking
Fans of Persian cuisine

Why You’ll Love This Recipe

Here are 10 reasons why this Dopiazeh Aloo will become a favorite in your kitchen:

Rich Onion Flavor: The name “Dopiazeh” means “two onions,” highlighting the deep caramelized onion taste.
Simple Ingredients: Made with pantry staples like potatoes, onions, and tomatoes.
Naturally Vegan: This dish is plant-based and packed with flavor.
Customizable Heat: Adjust the spice level to your preference.
Perfect Comfort Food: Warm, hearty, and filling.
Budget-Friendly: Uses affordable ingredients while delivering great taste.
Great for Leftovers: Tastes even better the next day.
Quick and Easy: Ready in under an hour with minimal effort.
Authentic Persian Flavors: A classic dish with deep cultural roots.
Pairs Well with Everything: Enjoy with bread, rice, or yogurt for a complete meal.

Preparation and Cooking Time

Total Time: 45 minutes
Preparation Time: 15 minutes

Cooking Time: 30 minutes
Servings: 4 servings
Calories per serving: Approximately 250-300 calories
Key Nutrients: Carbs: 45g, Protein: 5g, Fat: 8g

Ingredients

For the Dopiazeh Aloo:

3 large potatoes, peeled and cubed
2 large onions, thinly sliced
2 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon turmeric
½ teaspoon cumin

½ teaspoon paprika
1 teaspoon salt (or to taste)
½ teaspoon black pepper
1 large tomato, diced (or ½ cup canned tomatoes)
½ teaspoon dried lime powder (optional, for tanginess)
½ cup water or vegetable broth
Fresh cilantro or parsley for garnish

Ingredient Highlights

Onions: The star ingredient, caramelized for a deep, rich flavor.
Potatoes: Adds heartiness and absorbs the flavors beautifully.
Turmeric & Spices: Provide warmth and earthy depth.
Tomatoes: Balances the dish with a touch of acidity.

Step-by-Step Instructions

Prepare the Ingredients:

Peel and Chop: Cut potatoes into bite-sized cubes. Thinly slice onions and mince the garlic.
Caramelize Onions: Heat oil in a pan over medium heat. Add onions and cook until golden brown, about 10-12 minutes. Stir occasionally.
Add Garlic & Spices: Stir in garlic, turmeric, cumin, paprika, salt, and pepper. Cook for another minute until fragrant.

Cook the Potatoes:

Add Potatoes: Toss the potato cubes into the pan and stir to coat them with the spices.
Add Tomatoes & Liquid: Pour in the diced tomatoes and water (or broth). Stir well.

Simmer: Cover and cook for 15-20 minutes, stirring occasionally, until potatoes are soft and the sauce thickens.

Finish & Serve:

Adjust Seasoning: Taste and add more salt or spices if needed. If using dried lime powder, stir it in now.
Garnish: Sprinkle fresh cilantro or parsley on top.
Serve: Enjoy warm with flatbread or rice.

How to Serve

Here are 10 serving suggestions for Dopiazeh Aloo:

With Flatbread: Scoop up with warm lavash or pita bread.

Over Rice: Serve over steamed basmati rice for a hearty meal.
With Yogurt: Pair with a side of plain or herbed yogurt.
As a Side Dish: Serve alongside grilled meats or kebabs.
With Pickles: Enjoy with Persian pickles (torshi) for extra tang.
With Salad: Pair with a fresh cucumber and tomato salad.
Spicy Version: Add chili flakes or fresh green chilies for heat.
Topped with Nuts: Garnish with toasted almonds or walnuts for crunch.
With a Fried Egg: Add a sunny-side-up egg for extra protein.
Meal Prep: Store leftovers and reheat for easy meals.

Additional Tips

Choose the Right Potatoes – Use waxy potatoes like Yukon Gold for a creamy texture or starchy ones like Russet for a softer, mashed consistency.
Perfect the Onion Base – Slow-cook the onions until deeply golden brown to develop the dish’s signature sweetness and depth.
Balance the Spices – Adjust turmeric, black pepper, and chili to your taste, but don’t skip turmeric—it’s essential for color and flavor.
Tomato Paste Boost – Fry tomato paste for a minute before adding other ingredients to enhance its richness and remove any raw taste.
Add a Hint of Tartness – A splash of lemon juice or a pinch of dried lime powder (limoo amani) can brighten the flavors.
Don’t Rush the Cooking – Let the potatoes simmer gently to absorb all the aromatic spices and develop a deep, comforting taste.
Use Fresh Garlic – While optional, adding freshly minced garlic with the onions can add another layer of flavor.
Garnish for Freshness – Sprinkle with fresh cilantro or parsley before serving for a pop of color and freshness.
Pair It Right – Serve with warm lavash, sangak, or fluffy Persian rice for an authentic experience.
Make It a Meal – Add cooked lentils or fried eggplant for a heartier, protein-rich variation.

Recipe Variations

Spicy Kick: Add a teaspoon of red chili flakes or fresh chopped green chilies for extra heat.
Tomato Twist: Stir in diced tomatoes or a spoonful of tomato paste for a tangy, rich base.
Creamy Version: Mix in a splash of coconut milk or heavy cream for a smoother, velvety texture.

Protein Boost: Add cooked chickpeas, tofu, or lentils for extra protein.
Nutty Flavor: Sprinkle roasted almonds, cashews, or walnuts for crunch and depth.
Herb Infusion: Garnish with fresh cilantro, mint, or fenugreek for added freshness.
Tamarind Tang: Mix in a teaspoon of tamarind paste for a sweet and sour balance.
Smoky Edge: Use smoked paprika or char the onions slightly for a deeper flavor.
Ghee-Rich: Replace oil with ghee for a traditional, buttery aroma.
Sweet & Savory: Add a handful of golden raisins or dried barberries for a hint of sweetness.

Special Equipment

Heavy-Bottomed Pan – Ensures even cooking and prevents burning.
Mortar and Pestle – For grinding fresh spices like cumin or coriander.
Microplane Grater – Ideal for grating garlic or ginger into a fine paste.

Mesh Strainer – Helps rinse rice (if serving with Persian rice) or strain spices.
Wooden Spoon – Gentle on nonstick or traditional cookware while stirring.
Sharp Chef’s Knife – For precise chopping of onions, potatoes, and tomatoes.
Spice Grinder – Essential if using whole spices for maximum flavor.
Tadka (Tempering) Pan – Handy for blooming spices before adding them.
Flat Spatula – Helps turn potatoes evenly without breaking them.
Clay or Cast Iron Pot – Enhances slow-cooked flavors if using traditional methods.

FAQ Section

What is Dopiazeh Aloo?
Dopiazeh Aloo is a traditional Persian potato curry made with potatoes, onions, tomatoes, and aromatic spices. It’s a simple yet flavorful vegetarian dish from Iranian cuisine.
Does “Aloo” mean potato in Persian?
Yes! In Persian, “Aloo” refers to potatoes, while in other languages like Hindi, it means “plum.” In this dish, it specifically refers to potatoes.
Is Dopiazeh Aloo spicy?
Not traditionally. Persian cuisine focuses more on aromatic flavors rather than heat. However, you can add chili powder or fresh chilies for extra spice.
Can I add meat to Dopiazeh Aloo?
While it’s traditionally a vegetarian dish, you can add diced chicken, lamb, or beef for a heartier version. Just cook the meat first before adding the potatoes.
What’s the meaning of “Dopiazeh”?
“Dopiazeh” translates to “two onions,” indicating that the dish uses a generous amount of onions to enhance its flavor.
What kind of potatoes work best for this dish?
Waxy or all-purpose potatoes like Yukon Gold hold their shape well and absorb the flavors better. Avoid using overly starchy potatoes like Russets.
How long does Dopiazeh Aloo take to cook?
It typically takes about 30–40 minutes from start to finish, making it a great quick and easy meal.
Can I make Dopiazeh Aloo ahead of time?
Yes! The flavors deepen over time, so it tastes even better the next day. Store it in an airtight container in the fridge for up to 3 days.
What do you serve with Dopiazeh Aloo?
It pairs well with Persian rice (Chelow or Kateh), fresh herbs, yogurt, or flatbread like Lavash or Sangak.
Is Dopiazeh Aloo vegan-friendly?
Yes! The traditional recipe is completely plant-based, making it a perfect vegan or vegetarian dish.

Conclusion

Dopiazeh Aloo (Persian Potato Curry) is a simple yet deeply flavorful dish that highlights the rich, aromatic spices of Persian cuisine. Made with tender potatoes, caramelized onions, and a fragrant blend of turmeric, cumin, and garlic, this comforting curry is both hearty and satisfying. The name “Dopiazeh” translates to “two onions,” emphasizing the dish’s signature ingredient—slow-cooked onions that add natural sweetness and depth.

Customize it by adding tomatoes for a tangy twist, chickpeas for extra protein, or a sprinkle of fresh herbs like cilantro or parsley for a burst of freshness. Serve it with warm lavash, fluffy basmati rice, or a side of yogurt for a perfectly balanced meal.

I can’t wait to see how your Dopiazeh Aloo turns out! Be sure to share your photos on Instagram and tag me—I’d love to see your delicious creations! And don’t forget to leave a comment letting me know how you made this dish your own!