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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.

Ingredients

Scale

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

Find it online: https://topreci.com/dopiazeh-aloo-recipe/