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Dopiazeh Aloo (Persian Potato Curry)

Golden potatoes simmered in fragrant turmeric-spiced tomato sauce with caramelized onions and fresh herbs for an authentic Persian curry.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Middle Eastern, Persian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Yukon Gold potatoes peeled and cut into 2-inch cubes
  • kosher salt for boiling water
  • 2 tablespoons extra virgin olive oil
  • 2 large yellow onions thinly sliced
  • 1 large green bell pepper thinly sliced
  • 4 cloves garlic minced
  • 1 2-inch piece fresh ginger peeled and grated
  • 1 red chili deseeded and finely minced
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • salt and black pepper to taste
  • 2 medium tomatoes chopped
  • 1 tablespoon tomato paste optional
  • 1 cup water
  • 1 tablespoon fresh lime juice optional
  • 1 small bunch fresh cilantro finely chopped

Equipment

  • Large saucepan or pot
  • large skillet
  • wooden spoon
  • Grater for ginger

Method
 

  1. Place potatoes in a large saucepan and cover with water. Salt generously. Bring to a boil, cover, and cook for 10 minutes until just tender. Drain and set aside.
  2. In the same pan (dried) or a large skillet, heat olive oil over medium-high heat. Add onions and sauté for about 8 minutes until they soften and start to caramelize.
  3. Add green bell pepper and cook for another 3 minutes until slightly softened.
  4. Stir in garlic, ginger, and red chili. Cook for 1 minute until fragrant.
  5. Add turmeric, cumin, and coriander. Stir to coat the onion and pepper mixture evenly.
  6. Add chopped tomatoes and cook for 3 minutes until they break down. Stir in tomato paste and 1 cup of water to create a light sauce.
  7. Add the par-boiled potatoes and lime juice to the pan. Turn heat to medium-low, cover, and cook for 15 minutes to allow potatoes to absorb the flavors.
  8. Turn off heat. Stir in 3/4 of the chopped cilantro. Garnish with remaining cilantro and serve warm.

Notes

Storage: Stores in the fridge for 3-4 days. The potatoes continue soaking up sauce, making it more flavorful the next day. Freezes for up to 2 months. Substitutions: Use red bell pepper for sweeter flavor. Ground ginger (1/2 teaspoon) can replace fresh. Add chickpeas for extra protein. Traditional Serving: Serve with Persian flatbreads like Barbari or Sangak, or with basmati rice. Pro Tip: 'Dopiazeh' means 'two onions' - the abundance of caramelized onions gives this dish its characteristic sweetness, so don't skimp on them!