Dopiazeh Aloo Recipe

Introduction

Dopiazeh Aloo is a flavorful Persian-inspired potato stew bursting with aromatic spices and soft caramelized onions. This comforting dish combines tender Yukon gold potatoes with fresh herbs and a hint of tanginess, making it perfect for a cozy meal any day.

Ingredients

• 2 pounds Yukon gold potatoes, peeled and sliced 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, crushed or finely minced
• 1 (2-inch) piece ginger, peeled and finely grated
• 1 red chili, deseeded and finely minced
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 medium tomatoes, chopped
• 1 tablespoon tomato paste (optional)
• 1 tablespoon fresh lime juice (optional)
• Black pepper
• 1 small bunch of cilantro, finely chopped

Instructions

1. Step 1: Prepare and boil the potatoes. In a large saucepan, add the potatoes and cover with water. Salt the water generously and bring to a boil over high heat. Cover the pan with a lid and cook for 10 minutes, or until the potatoes are just tender. Drain and set aside.
2. Step 2: Cook the onions and green bell pepper. In the same pan used to boil the potatoes, add the olive oil and set the pan over medium-high heat. Once the oil begins to shimmer, add the onions and sauté, stirring, until they have softened and started to caramelize, about 8 minutes. Then add the bell pepper and cook, stirring until it has softened slightly, about 3 minutes.
3. Step 3: Add the fresh aromatics. Add the garlic, ginger, and red chili. Stir until the aromatics are fragrant, about 1 minute.
4. Step 4: Add the spices. Stir in the turmeric, cumin, and coriander to coat the onion and pepper mixture evenly.
5. Step 5: Add the tomatoes. Add the chopped fresh tomatoes and stir gently until they soften and break down, about 3 minutes.
6. Step 6: Add the tomato paste and water. Stir in the tomato paste (if using), then add 1 cup of water to create a light sauce.
7. Step 7: Add potatoes, lime juice, and seasoning. Stir in the drained potatoes and reduce the heat to medium-low. Add fresh lime juice (if using) and season with salt and black pepper to taste. Stir gently to combine. Cover and cook gently for approximately 15 minutes to allow the flavors to meld. Stir occasionally, lowering heat if needed to prevent sticking.
8. Step 8: Garnish and serve. Turn off the heat and gently stir in three-quarters of the chopped cilantro. Transfer to a serving dish and sprinkle with the remaining cilantro. Serve immediately.

Tips & Variations

• Use Yukon gold potatoes for their creamy texture, but feel free to substitute with red potatoes if preferred.
• Adjust the heat by adding more or less red chili according to your taste.
• If you don’t have fresh lime, a splash of lemon juice works well as a substitute.
• For extra richness, drizzle a little melted butter over the dish before serving.

Storage

Store leftover Dopiazeh Aloo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, while Yukon gold potatoes are ideal for their creamy texture, you can use red potatoes or even russets. Just be careful not to overcook them as some varieties break down more easily.

Is this dish spicy?

The spice level is mild to moderate thanks to the red chili. You can adjust the amount or omit it completely if you prefer a milder flavor.

Dopiazeh Aloo Recipe

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★★★★★

4.8 from 140 reviews

Dopiazeh Aloo is a flavorful and aromatic Persian-inspired potato dish featuring tender Yukon gold potatoes cooked with caramelized onions, green bell peppers, garlic, ginger, and a blend of warm spices like turmeric, cumin, and coriander. This hearty vegetarian recipe is simmered gently to allow the flavors to meld beautifully, then finished with fresh lime juice and cilantro for a bright, fragrant touch. It makes a comforting side dish or light main course perfect for any season.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 to 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Persian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potatoes

• 2 pounds Yukon gold potatoes, peeled and sliced into 2–3-inch cubes
• Kosher salt, for boiling

Vegetables & Aromatics

• 2 tablespoons extra virgin olive oil
• 2 yellow onions, thinly sliced
• 1 large green bell pepper, thinly sliced
• 4 garlic cloves, crushed or finely minced
• 1 (2-inch) piece ginger, peeled and finely grated
• 1 red chili, deseeded and finely minced

Spices & Flavorings

• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander

Tomatoes & Extras

• 2 medium tomatoes, chopped
• 1 tablespoon tomato paste (optional)
• 1 tablespoon fresh lime juice (optional)
• Black pepper, to taste
• 1 small bunch of cilantro, finely chopped

Instructions

1. Prepare and boil the potatoes: In a large saucepan, add the peeled and cubed potatoes and cover with water. Generously salt the water and bring it to a boil over high heat. Cover the pan with a lid and cook for about 10 minutes, or until the potatoes are just tender when pierced with a fork. Drain and set aside.
2. Cook the onions and green bell pepper: Using the same pan, heat the olive oil over medium-high heat. Once the oil shimmers, add the sliced onions and sauté, stirring occasionally, until they soften and begin to caramelize, about 8 minutes. Add the sliced bell pepper and continue cooking, stirring, until it softens, about 3 more minutes.
3. Add the fresh aromatics: Stir in the minced garlic, grated ginger, and finely minced red chili. Cook for about 1 minute until their aromas are released and fragrant.
4. Add the spices: Sprinkle in the turmeric, ground cumin, and ground coriander. Stir thoroughly to coat the onion and pepper mixture evenly with the spices.
5. Add the tomatoes: Add the chopped fresh tomatoes and gently stir until they soften and begin to break down, about 3 minutes.
6. Add the tomato paste and water: Stir in the tomato paste until fully incorporated, then add 1 cup of water to create a light sauce that will keep the dish moist during simmering.
7. Add potatoes, lime juice and seasoning: Return the drained potatoes to the pan and gently stir to combine with the sauce. Reduce the heat to medium-low. If using, add the fresh lime juice and season with salt and black pepper to taste. Cover the pan and let the mixture cook gently for approximately 15 minutes to allow the flavors to marry. Stir occasionally and lower the heat further if necessary to avoid burning.
8. Garnish and serve: Turn off the heat and stir in about three-quarters of the chopped cilantro. Transfer the dish to a serving bowl and sprinkle the remaining cilantro on top. Serve immediately while warm.

Notes

• If you prefer a spicier dish, you can include the chili seeds or add extra chili.
• The tomato paste and lime juice are optional but add depth and brightness to the dish.
• For an even richer flavor, you can caramelize the onions longer, but be careful not to burn them.
• This dish pairs well with basmati rice or flatbreads.
• Use Yukon gold potatoes for their creamy texture; other waxy potatoes may also work but adjust cooking time as needed.

Keywords: Dopiazeh Aloo, Persian potatoes, caramelized onions, vegetarian potato dish, spiced potatoes, turmeric potatoes