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Dopiazeh Aloo

A comforting Persian potato curry made with tender potatoes, caramelized onions, tomatoes, and warm spices for a rich and satisfying meal.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Middle Eastern, Persian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main Curry
  • 4 medium potatoes peeled and cubed
  • 2 large onions thinly sliced
  • 2 medium tomatoes finely chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 3 tbsp olive oil
  • 1 tsp turmeric
  • 1 tsp paprika
  • 0.5 tsp ground cumin
  • 0.5 tsp black pepper
  • 1 tsp salt
  • 0.5 tsp red chili flakes optional
  • 1 cup water
Finish
  • 2 tbsp fresh cilantro chopped
  • 2 tbsp fresh parsley chopped
  • 1 fresh lemon wedges optional for serving

Equipment

  • Large skillet
  • Deep pan
  • Cutting board
  • Wooden spoon

Method
 

  1. Heat olive oil in a large skillet over medium heat.
  2. Cook sliced onions for 8–10 minutes until soft and golden.
  3. Add garlic and cook for 1 minute until fragrant.
  4. Stir in turmeric, paprika, cumin, black pepper, salt, and chili flakes if using.
  5. Add chopped tomatoes and tomato paste and cook for 4–5 minutes.
  6. Add cubed potatoes and toss to coat in the spiced onion mixture.
  7. Pour in water, cover, and simmer on low heat for 20–25 minutes.
  8. Cook until potatoes are tender and sauce thickens.
  9. Finish with fresh cilantro and parsley.
  10. Serve hot with rice, flatbread, or naan.

Notes

Take time to caramelize the onions properly for the deepest flavor. A squeeze of lemon juice before serving brightens the dish beautifully.