Dopiazeh Aloo (Persian Potato Curry) – Easy Authentic Persian Vegetarian Recipe
Dopiazeh aloo (Persian potato curry) is a warm, comforting dish made with tender potatoes, caramelized onions, and aromatic spices. This authentic Persian recipe is simple yet full of flavor, making it a perfect vegetarian option for family dinners, cozy nights, or anyone looking to explore traditional Persian cuisine.
Equipment
- Large pot or deep skillet
- Cutting board & knife
- Wooden spoon
- Measuring spoons
- Ladle
Ingredients
- 4–5 medium potatoes, peeled and cubed
- 2–3 large onions, thinly sliced
- 3 tbsp vegetable oil
- 3 garlic cloves, minced
- 2–3 tomatoes, chopped (or 1 cup tomato puree)
- 1 tsp turmeric
- 1 tsp cumin
- ½ tsp coriander
- ½ tsp chili powder (optional)
- 2 cups water or vegetable broth
- Salt & pepper to taste
- Fresh parsley or cilantro for garnish
Instructions
- Caramelize Onions: Heat oil in a pot. Add sliced onions and cook slowly until golden and caramelized.
- Add Aromatics: Stir in garlic, turmeric, cumin, coriander, and chili. Toast for 1–2 minutes.
- Add Tomatoes: Mix in chopped tomatoes or puree. Cook until softened and blended.
- Add Potatoes: Stir in cubed potatoes, coating them with the onion-spice mixture.
- Simmer: Pour in water or broth. Cover and simmer for 20–25 minutes until potatoes are tender.
- Season & Garnish: Adjust salt and pepper. Garnish with fresh parsley or cilantro.
- Serve: Enjoy hot with Persian rice (chelow), flatbread, or as part of a mezze spread.
Notes
- Add chickpeas for extra protein.
- Make it spicy with fresh chilies.
- Tomato-free version offers rustic flavor.
- Vegan creamy twist: add coconut milk.
- Rustic mash-style curry thickens the sauce.
- Flavors deepen overnight—great for make-ahead meals.