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Easy Dopiazeh Aloo Persian Potato Curry - Authentic Comfort Food

Dopiazeh Aloo (Persian Potato Curry)

Traditional Persian potato curry with caramelized onions and warm spices
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Main Course, Side Dish
Cuisine: Middle Eastern, Persian
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large potatoes peeled and cubed, Yukon Gold preferred
  • 2 large onions thinly sliced
  • 2 tablespoons vegetable oil
  • 2 cloves garlic minced
  • 1 teaspoon turmeric
  • 0.5 teaspoon cumin
  • 0.5 teaspoon paprika
  • 1 teaspoon salt or to taste
  • 0.5 teaspoon black pepper
  • 1 large tomato diced
  • 0.5 teaspoon dried lime powder optional, or substitute 1 tbsp lemon juice
  • 0.5 cup water or vegetable broth
  • 2 tablespoons fresh cilantro or parsley for garnish

Equipment

  • Heavy-bottomed pan
  • Sharp chef's knife
  • Wooden spoon

Method
 

  1. Cut potatoes into uniform 1-inch cubes and thinly slice the onions into half-moons. Consistent sizing ensures even cooking.
  2. Heat oil in a heavy-bottomed pan over medium heat. Add sliced onions and cook slowly for 12-15 minutes, stirring occasionally, until deep golden brown and caramelized.
  3. Add garlic, turmeric, cumin, paprika, salt, and pepper. Stir constantly for 60-90 seconds until spices become fragrant.
  4. Add cubed potatoes and toss gently to coat with spiced onion mixture. Cook for 3-4 minutes, stirring occasionally.
  5. Pour in diced tomatoes and water or broth. Stir well, scraping up any caramelized bits from bottom of pan.
  6. Cover and reduce heat to medium-low. Simmer for 18-22 minutes, stirring every 5-6 minutes, until potatoes are fork-tender and sauce has thickened.
  7. Taste and adjust seasoning. Add dried lime powder or lemon juice if desired. Garnish with fresh cilantro or parsley before serving.

Notes

Use waxy potatoes like Yukon Gold for best texture. Don't rush the onion caramelization process. If onions brown too quickly, reduce heat. Tastes even better the next day.