Description

Dopiazeh Aloo is a comforting Persian potato curry featuring tender Yukon Gold potatoes simmered with caramelized onions, bell pepper, aromatic spices, and fresh herbs. This flavorful Middle Eastern dish warms the soul and is perfect as a vegetarian or vegan main course.

Ingredients

Scale

Curry Base

4 medium Yukon Gold Potatoes, cubed
1 teaspoon Kosher Salt, adjust to taste
2 tablespoons Extra Virgin Olive Oil
2 medium Yellow Onions, sliced
1 medium Green Bell Pepper, sliced

Aromatics and Spices

3 cloves Garlic, minced
1 tablespoon Fresh Ginger, grated
1 medium Red Chili, minced

Flavor Boost

1 teaspoon Turmeric Powder
1 teaspoon Ground Cumin
1 teaspoon Ground Coriander

Freshness and Texture

2 medium Tomatoes, chopped
2 tablespoons Tomato Paste (optional)
2 tablespoons Fresh Lime Juice (or lemon juice)
1 teaspoon Black Pepper, freshly ground
¼ cup Cilantro, chopped for garnish

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Instructions

Boil Potatoes: Begin by boiling the cubed Yukon Gold potatoes in salted water for about 10 minutes until just tender. Drain thoroughly to keep the potatoes fluffy and set aside.
Caramelize Onions and Cook Peppers: Heat extra virgin olive oil in a large saucepan over medium heat, sauté the sliced yellow onions until caramelized and golden brown, about 8 minutes. Add the sliced green bell pepper and cook together for another 3 minutes, allowing the flavors to meld.
Add Aromatics: Stir in the minced garlic, freshly grated ginger, and minced red chili. Cook the mixture for 1 minute until aromatic and fragrant.
Add Spices: Mix in turmeric powder, ground cumin, and ground coriander, coating the onions and peppers evenly with the warm spices.
Cook Tomatoes: Fold in the chopped tomatoes and cook until they soften and become juicy, approximately 3 minutes.
Add Tomato Paste and Water: Add the optional tomato paste along with 1 cup of water. Stir well to form a light sauce.
Simmer with Potatoes: Gently fold in the drained potatoes and squeeze in fresh lime juice. Season with kosher salt and freshly ground black pepper. Cover the saucepan and let the curry simmer gently for 15 minutes to allow flavors to blend.
Garnish and Serve: Finish by garnishing with freshly chopped cilantro. Serve the Dopiazeh Aloo immediately while warm.

Notes

You can substitute lime juice with lemon juice if preferred.
The tomato paste is optional but adds richness to the sauce.
Use Yukon Gold potatoes for the best texture; avoid waxy or starchy varieties.
Adjust the red chili amount to suit your spice tolerance.
Serve with rice or flatbreads to complete the meal.