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Here is everything you need for a tasty Persian Dopiazeh Aloo: - 4 medium potatoes (cubed) - 2 large onions (finely sliced) - 2 tablespoons vegetable oil - 1 teaspoon turmeric powder - 1 teaspoon cumin seeds - 1 teaspoon coriander powder - 2 tablespoons tomato paste - 2 cups vegetable broth - 1 teaspoon salt - ½ teaspoon black pepper - Fresh cilantro leaves (for garnish) These ingredients come together to create a warm and hearty dish. The potatoes are the star. They soak up all the flavors from the spices and broth. The onions add sweetness and depth. When you caramelize them, they become rich and golden. The spices bring warmth and a hint of earthiness. Turmeric gives the dish a beautiful color and a slight kick. Tomato paste adds a savory note that balances the meal. The broth ties it all together, making each bite comforting and fulfilling. Don't forget the cilantro! It adds a fresh touch and a pop of color. This dish is not just food; it is an experience. Enjoy every bite! {{ingredient_image_1}} 1. First, heat 2 tablespoons of vegetable oil in a large pot over medium heat. 2. Add 2 finely sliced onions to the pot. Sauté them until they turn golden brown. This takes about 10-15 minutes. Stir them often to cook evenly. 3. Once the onions are caramelized, add 1 teaspoon of turmeric powder, 1 teaspoon of cumin seeds, and 1 teaspoon of coriander powder. Cook for another 2-3 minutes until you smell the spices. 4. Stir in 2 tablespoons of tomato paste. Cook it for 2 more minutes. This helps blend the flavors well. 5. Now, add 4 medium potatoes, cut into cubes. Mix everything gently to combine. 1. Pour in 2 cups of vegetable broth, along with 1 teaspoon of salt and ½ teaspoon of black pepper. 2. Stir the mixture well and bring it to a boil. 3. Once it boils, reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes. This helps the potatoes become tender. Stir occasionally to prevent sticking. 4. After cooking, taste and adjust the seasoning if needed. 5. Remove from heat and let it sit for a few minutes before serving. This process gives you a warm, hearty meal that is full of flavor! To get nice, golden onions, stir them often. This helps them cook evenly. Keep your heat at medium. If it is too high, they may burn. Slow and steady wins this race! When you simmer Dopiazeh Aloo, keep the pot covered. This traps steam and cooks the potatoes faster. Stir every now and then to prevent sticking. If you see it getting too thick, add a bit more broth. Garnishing with fresh cilantro adds color and freshness. Just sprinkle it on top before serving. You can also add a dash of black pepper for a nice touch. Serve Dopiazeh Aloo in a large bowl. It looks great this way! Pair it with warm flatbread or fluffy rice. This makes the meal complete and satisfying. Pro Tips Choose the Right Potatoes: For the best texture, use waxy potatoes that hold their shape well during cooking, such as Yukon Gold or red potatoes. Perfectly Caramelized Onions: Take your time sautéing the onions until they're golden brown; this enhances their sweetness and adds depth to the dish. Enhance the Flavor: Add a splash of lemon juice or a sprinkle of pomegranate seeds just before serving for a refreshing contrast to the dish's richness. Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat gently to maintain the potatoes' texture. {{image_2}} You can switch up the potatoes in Dopiazeh Aloo. Any waxy potato works well. Red potatoes or Yukon Golds add a nice creaminess. You can also use sweet potatoes for a unique twist. If you want to change the broth, use chicken broth instead of vegetable broth. Chicken broth adds a rich flavor that many enjoy. This swap is great for meat lovers. If you like heat, add some chili to the mix. Fresh chili peppers or red pepper flakes work best. This addition gives the dish a nice kick. You can also incorporate other vegetables. Bell peppers add color and a sweet taste. Carrots or peas can give extra texture and nutrition. Don't be afraid to experiment with what you have on hand! Store your leftover Persian Dopiazeh Aloo in an airtight container. This keeps it fresh. You can keep it in the fridge for up to four days. Be sure to let it cool before sealing. This helps prevent moisture buildup. If you want to save it longer, freezing is a great option. Use freezer-safe containers or bags. Make sure to remove as much air as possible. This helps avoid freezer burn. You can freeze Dopiazeh Aloo for up to three months. When you're ready to eat, thaw it in the fridge overnight. For reheating, warm it on the stove over low heat. Stir often to ensure even heating. You can also use a microwave if you're in a hurry. Just cover it to keep the moisture in. What is Persian Dopiazeh Aloo? Persian Dopiazeh Aloo is a hearty potato dish from Iran. It features soft potatoes and caramelized onions. Spices like turmeric and cumin add rich flavor. The dish is often served with rice or bread. Can I make this dish vegan? Yes, this dish is naturally vegan! It uses vegetable broth and no animal products. You can enjoy it without worry if you follow a vegan diet. How can I adjust the recipe for dietary restrictions? You can swap ingredients based on needs. For gluten-free diets, ensure your broth has no gluten. If you need a low-sodium option, use low-sodium broth and reduce added salt. How long does it take to make Dopiazeh Aloo? It takes about 50 minutes to make Dopiazeh Aloo from start to finish. This includes prep time and cooking time. You’ll spend about 15 minutes prepping and 30 minutes cooking. What is the best way to serve Dopiazeh Aloo? Serve Dopiazeh Aloo in a large bowl. Top it with fresh cilantro for color. You can pair it with warm flatbread or steamed rice. This makes a filling and balanced meal. This blog post guides you in making Dopiazeh Aloo, a flavorful dish. We covered the key ingredients and steps to cook it perfectly. You'll learn helpful tips for caramelizing onions and serving suggestions. We also explored variations and storage methods to keep your dish fresh. Remember, you can adjust this recipe to suit your taste. Enjoy creating a warm meal filled with rich spices and textures. Happy cooking!

Persian Dopiazeh Aloo

A flavorful Persian dish made with potatoes and caramelized onions, seasoned with spices and served warm.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Persian
Servings 4
Calories 250 kcal

Ingredients
  

  • 4 medium potatoes, cut into cubes
  • 2 large onions, finely sliced
  • 2 tablespoons vegetable oil
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 2 tablespoons tomato paste
  • 2 cups vegetable broth
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • to taste fresh cilantro leaves for garnish

Instructions
 

  • Heat the vegetable oil in a large pot over medium heat.
  • Add the sliced onions and sauté until golden brown, about 10-15 minutes. Stir occasionally to ensure even cooking.
  • Once the onions are caramelized, add the turmeric, cumin seeds, and coriander powder. Cook for another 2-3 minutes until fragrant.
  • Stir in the tomato paste and cook for 2 more minutes, allowing it to blend well with the spices.
  • Add the cubed potatoes to the pot, followed by the vegetable broth, salt, and black pepper. Mix everything gently to combine.
  • Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for about 25-30 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
  • Taste and adjust the seasoning if necessary.
  • Once cooked, remove from heat and let it sit for a few minutes before serving.

Notes

Serve with warm flatbread or steamed rice for a delicious meal.
Keyword onions, potatoes, spicy, vegetarian