Dopiazeh Aloo (Persian Potato Curry)

Why You’ll Love This Recipe

This curry is wholesome, naturally vegan, and brimming with flavor. It’s made with simple pantry staples, yet delivers a depth of taste thanks to caramelized onions, fresh ginger, chili, and a balanced mix of turmeric, cumin, and coriander. It’s also incredibly versatile—serve it as a side, a main, or even repurpose leftovers into a hearty breakfast scramble.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 pounds Yukon gold potatoes, peeled and cut into 2–3-inch cubes
Kosher salt
2 tablespoons extra virgin olive oil
2 yellow onions, thinly sliced
1 large green bell pepper, thinly sliced
4 garlic cloves, minced or crushed
1 (2-inch) piece fresh 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 cup water
1 tablespoon fresh lime juice (optional)
Freshly ground black pepper
1 small bunch cilantro, finely chopped

Directions

1. Place potatoes in a large saucepan, cover with water, and season generously with salt. Bring to a boil over high heat. Cover, cook for about 10 minutes until just tender, then drain and set aside.

2. In the same saucepan, heat olive oil over medium-high heat. Add onions and sauté until softened and starting to caramelize, about 8 minutes.

3. Stir in the green bell pepper and cook for 3 minutes until slightly softened.

4. Add garlic, ginger, and chili, stirring for about 1 minute until fragrant.

5. Sprinkle in turmeric, cumin, and coriander, stirring to coat the onion-pepper mixture.

6. Add chopped tomatoes and cook for about 3 minutes until they soften and break down.

7. Stir in tomato paste (if using), then add water to create a light sauce.

8. Return potatoes to the pan, add lime juice (if using), and season with salt and pepper. Stir gently to combine.

9. Cover and cook on medium-low for about 15 minutes, stirring occasionally, until flavors meld.

10. Turn off the heat, stir in 3/4 of the cilantro, and garnish with the remaining before serving.

Servings and timing

Servings: 6 (as a side)
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Variations

• Extra Heat: Add more chili or use hot paprika for a spicier kick.

• Tomato-Rich Version: Double the tomato paste for a richer, deeper sauce.

• Leafy Addition: Stir in fresh spinach or kale during the last 5 minutes of cooking.

• Citrus Twist: Replace lime juice with lemon juice for a slightly different brightness.

• Protein Boost: Add chickpeas or lentils for a more filling vegetarian main.

Storage/Reheating

Cool completely before storing in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop with a splash of water, or in the microwave until warmed through. Leftovers can also be mashed, whisked with eggs, and scrambled for a hearty breakfast.

FAQs

What does “Dopiazeh Aloo” mean?

It means “two onions with potatoes” in Persian, referring to the prominent use of onions in the dish.

Is this curry spicy?

It’s mildly spicy from the red chili, but you can adjust the heat to your preference.

Can I use other types of potatoes?

Yes, russet or red potatoes work, but Yukon Golds hold their shape best.

Do I have to peel the potatoes?

Peeling is traditional, but you can leave the skin on for extra texture and nutrients.

Can I make this oil-free?

Yes, use a splash of vegetable broth to sauté the onions instead of olive oil.

Is this dish vegan?

Yes, it’s naturally vegan and gluten-free.

Can I freeze Dopiazeh Aloo?

Yes, freeze in a sealed container for up to 2 months, but the potatoes may soften slightly upon thawing.

What can I serve it with?

It pairs well with rice, flatbreads, grilled chicken, roasted vegetables, or seafood.

How can I make it richer?

Add a splash of coconut milk toward the end for a creamy twist.

Can I make this ahead?

Yes, the flavors deepen over time, making it even better the next day.

Conclusion

Dopiazeh Aloo is a comforting, flavorful Persian potato curry that’s as easy to make as it is satisfying to eat. With its onion-forward taste, warm spices, and tender potatoes, it’s a versatile side or main that can fit into almost any meal. This traditional Shirazi favorite is sure to earn a spot in your regular cooking rotatio

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