Persian Dopiazeh Aloo

$- 4 medium-sized potatoes, diced into 1-inch cubes - 2 large onions, thinly sliced - 2 tablespoons vegetable oil - 1 teaspoon ground turmeric - 1 teaspoon cumin seeds - 1 teaspoon ground coriander - 2 tablespoons tomato paste - 2 cups vegetable broth - Fresh cilantro leaves, chopped, for garnish This dish starts with simple, fresh ingredients. The potatoes give a hearty base. The onions add sweetness and depth. Using vegetable oil helps to sauté the onions perfectly. Spices bring the dish to life. Turmeric gives a warm color and earthy taste. Cumin seeds add a nutty flavor, while ground coriander balances everything with citrus notes. Don’t forget the tomato paste! It adds richness and a hint of tang. The vegetable broth keeps the dish moist and flavorful. Finally, fresh cilantro gives a pop of color and freshness on top. These ingredients come together to create a comforting and tasty meal. Each one plays a role, making Dopiazeh Aloo a delightful dish to share with family and friends. {{ingredient_image_2}} - Caramelizing the onions Start by heating 2 tablespoons of vegetable oil in a large pot over medium heat. Next, add 2 large onions, thinly sliced. Stir them often for about 10 to 15 minutes. You want the onions to turn a rich golden brown. This step adds deep flavor to your dish. - Adding spices to the onions Once the onions are caramelized, it’s time to add flavor. Sprinkle in 1 teaspoon of ground turmeric, 1 teaspoon of cumin seeds, and 1 teaspoon of ground coriander. Stir well and cook for another 2 to 3 minutes. This will let the spices release their wonderful aromas. - Incorporating tomatoes and potatoes Now, add 2 tablespoons of tomato paste to the pot. Stir it in for about 2 minutes, mixing it well with the heated spices. Then, carefully add 4 medium-sized potatoes, diced into 1-inch cubes. Pour in 2 cups of vegetable broth, along with 1 teaspoon of salt and ½ teaspoon of freshly ground black pepper. Gently mix everything together, ensuring the potatoes are fully coated. - Cooking until tender Bring the pot to a boil, then lower the heat to a gentle simmer. Cover the pot and let it cook for 25 to 30 minutes. Stir occasionally to prevent sticking. You’ll know it’s ready when the potatoes are tender and easy to pierce with a fork. Taste your dish and adjust the seasoning if needed. Allow it to sit for a few minutes before serving to boost the flavors. Timing and temperature are key for great caramelized onions. Start with medium heat. This helps the onions cook slowly. Stir them every few minutes. This keeps them from burning. Aim for a rich golden brown color. This can take about 10 to 15 minutes. Take your time. Rushing can lead to uneven cooking. Tasting and seasoning let you control the dish's flavor. After cooking, taste the Dopiazeh Aloo. This is your chance to make it perfect. If it's bland, add more salt or pepper. A little extra can go a long way. Adjusting spices can boost the overall taste. Don’t be afraid to experiment! Stirring and simmering are vital for a good texture. When adding potatoes, gently stir them in. This helps them mix well with the spices. Keep the heat low when simmering. This allows the flavors to meld together. Stir occasionally to prevent sticking. This keeps your dish smooth and tasty. Pro Tips Caramelize the Onions: Take your time to sauté the onions until they reach a deep golden brown; this will enhance the sweetness and depth of flavor in the dish. Adjust the Spice Level: Feel free to tweak the spices to your liking. Adding a pinch of chili powder or cayenne can give it a nice kick if you enjoy heat. Use Fresh Herbs: For the best flavor, use fresh cilantro as a garnish. It adds a vibrant touch and elevates the overall taste of the dish. Perfect Potato Texture: Check the potatoes towards the end of cooking. They should be tender but not mushy; this will ensure a delightful texture in your Dopiazeh Aloo. {{image_4}} You can switch up the vegetables in Dopiazeh Aloo. Instead of potatoes, try sweet potatoes or carrots. These choices add a different texture and taste. You can also use eggplant or zucchini for a unique twist. Just remember, adjust the cooking time for softer veggies. Want to boost the flavor? Add spices like smoked paprika or chili powder. These spices can give your dish a smoky or spicy kick. You might also try adding fresh herbs, like parsley or mint, for a fresh taste. Experiment with flavors until it feels perfect for you. Dopiazeh Aloo pairs well with warm flatbread or fluffy rice. You can serve it alongside a fresh salad for crunch. Consider a side of yogurt for creaminess. These accompaniments help balance the hearty potato dish. Enjoy your meal with family or friends for a delightful experience. To store leftovers of Persian Dopiazeh Aloo, let it cool first. Place it in an airtight container. This dish stays fresh in the fridge for about 3 to 4 days. When you are ready to eat, just take it out. The best way to reheat Dopiazeh Aloo is on the stove. Pour the dish into a pot and add a splash of water or broth. Heat on low, stirring often. You can also use a microwave. Just cover it loosely and heat in short bursts, stirring in between. To freeze Dopiazeh Aloo, allow it to cool completely. Transfer it to a freezer-safe container. It can last for up to 3 months in the freezer. To defrost, move it to the fridge overnight. Then, reheat it on the stove or in the microwave. Enjoy every bite! Dopiazeh Aloo is a Persian potato dish. It is rich and comforting. The name means "two onions" in Persian, and that's key. The dish uses lots of onions, which adds deep flavor. Historically, Dopiazeh Aloo dates back centuries. It is popular in Persian homes. The dish pairs simple ingredients with warm spices. The result is a tasty meal that feels special. Yes, you can make Dopiazeh Aloo vegan easily. Just use vegetable broth instead of chicken broth. This dish is already meat-free, so it’s a great option. For a creamier texture, add coconut milk. This adds a nice twist to the flavor. You can also include chickpeas for extra protein. They work well with the spices. You can serve Dopiazeh Aloo in a large bowl. Garnish it with fresh cilantro leaves. This adds a pop of color and freshness. For sides, warm flatbread is perfect. You can also pair it with steamed rice. It makes a filling and satisfying meal. Dopiazeh Aloo comes from Iran, a country with rich food traditions. The dish has roots in Persian cuisine. It reflects the culture's love for bold flavors. Onions play a big role in Persian cooking. They symbolize prosperity and health. This dish captures the spirit of family meals in Iran. Enjoying Dopiazeh Aloo connects you with this rich history. You learned how to make Dopiazeh Aloo by using simple ingredients and steps. Start with potatoes and onions, and add spices like turmeric and cumin. Remember to caramelize the onions well for rich flavor. You can try different veggies or spices to make it your own. When storing leftovers, keep them in the fridge or freeze for later. Cooking can be fun and creative. Enjoy this dish with friends and family for a comforting meal. Dive into this delicious recipe and make it yours!$

Persian Dopiazeh Aloo

A hearty Persian potato dish with caramelized onions and spices.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Persian

Servings 4

Calories 250 kcal

Ingredients

4 medium-sized potatoes, diced into 1-inch cubes
2 large onions, thinly sliced
2 tablespoons vegetable oil
1 teaspoon ground turmeric
1 teaspoon cumin seeds
1 teaspoon ground coriander
2 tablespoons tomato paste
2 cups vegetable broth
1 teaspoon salt
0.5 teaspoon freshly ground black pepper
to taste fresh cilantro leaves, chopped, for garnish

Instructions

Begin by heating the vegetable oil in a large pot or Dutch oven over medium heat.
Add the sliced onions to the pot and sauté them, stirring occasionally, for about 10-15 minutes, or until they turn a rich golden brown.
Once the onions are beautifully caramelized, sprinkle in the turmeric, cumin seeds, and coriander powder. Stir well and cook for another 2-3 minutes.
Next, incorporate the tomato paste into the mixture. Stir continuously for about 2 minutes.
Carefully add the diced potatoes into the pot, followed by the vegetable broth, salt, and black pepper. Gently stir to combine all the ingredients.
Bring the contents to a boil, then reduce the heat to low. Cover the pot and let it simmer for approximately 25-30 minutes.
Taste the dish and adjust the seasoning with more salt or pepper if needed.
Once fully cooked, remove the pot from the heat and allow it to sit for a few minutes.

Notes

Serve with warm flatbread or steamed rice. Garnish with fresh cilantro.

Keyword onions, potatoes, spicy, vegetarian