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Dopiazeh Aloo (Persian Potato Curry)

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Dopiazeh Aloo is a fragrant Persian potato curry from Shiraz, made with caramelized onions, tender potatoes, and warming spices. Naturally vegan and versatile, it’s a comforting side or main that pairs well with rice, flatbread, roasted meats, or vegetables.

  • Author: Tina
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 servings (as a side)
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Persian
  • Diet: Vegan

Ingredients

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

Instructions

  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.

Notes

  • For extra heat, add more chili or hot paprika.
  • Double the tomato paste for a richer, deeper sauce.
  • Stir in fresh spinach or kale during the last 5 minutes for extra greens.
  • Swap lime juice with lemon juice for a different citrus brightness.
  • Add chickpeas or lentils for a protein boost.
  • Store in the fridge for up to 5 days; reheat gently with a splash of water.

Nutrition

Find it online: https://cheftinaskitchen.com/dopiazeh-aloo-persian-potato-curry/