Persian Potato Dopiazeh (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
1/2 cup water or veggie broth
02 -
1/2 teaspoon dried lime powder if you want
03 -
1 large tomato chopped or about half a cup canned tomatoes
04 -
1/2 teaspoon black pepper
05 -
1 teaspoon salt (tweak if needed)
06 -
1/2 teaspoon paprika
07 -
1/2 teaspoon cumin
08 -
1 teaspoon turmeric
09 -
2 cloves garlic, minced up
10 -
2 tablespoons vegetable oil
11 -
2 big onions sliced thin
12 -
3 big potatoes, peeled and cubed
→ Garnish
13 -
Chopped parsley or cilantro
# Steps to Follow:
01 -
Right before you dig in, toss chopped cilantro or parsley over the top. Enjoy it warm, maybe with flatbread or spooned over rice.
02 -
Give it a taste. If you want more salt or spice, now’s the time to add it. Dried lime powder gets stirred in at this stage if you like.
03 -
Put a lid on the pan. Keep it gently bubbling over medium-low heat for 15 to 20 minutes. Stir now and then. You’re looking for soft potatoes and a thick yum sauce.
04 -
Toss in diced tomato or canned tomatoes. Next, pour in the broth or water and give it all a good mix.
05 -
Now, drop in your potato cubes. Mix things up so the spiced onions coat every chunk.
06 -
Throw in garlic, turmeric, cumin, paprika, salt, and black pepper. Let those bloom in the pan for about a minute—it'll smell amazing.
07 -
Pour the oil into a big skillet. Set your burner to medium. Slide in the onions and let them cook—stir on and off—until golden and sweet, about 10 to 12 minutes.
08 -
Chop up your potatoes into cubes after peeling. Slice the onions nice and thin. Mince up your garlic cloves.
# Additional Tips:
01 -
A splash of fresh lemon at the end really perks this dish up.
02 -
Letting Dopiazeh Aloo sit in the fridge overnight makes it even tastier. Perfect for prepping ahead.