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Dopiazeh Aloo (Persian Potato Curry)

A traditional Persian potato and onion curry simmered with turmeric for a comforting, vegan-friendly dish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Course: Main Dish, Side Dish
Cuisine: Iranian, Persian
Calories: 180

Ingredients
  

Main Ingredients
  • 4 potatoes peeled and chopped
  • 3 yellow onions thinly sliced
  • 3 tbsp vegetable oil
  • 1 tsp turmeric
  • 0.5 tsp black pepper
  • 1 tsp salt or to taste
  • 1.5 cups water

Equipment

  • Wide skillet or pan
  • Cutting board
  • Knife
  • Wooden spoon

Method
 

  1. Heat oil in a wide pan over medium heat and add sliced onions.
  2. Cook onions slowly until soft and golden, stirring often.
  3. Add turmeric and black pepper, stirring to release aroma.
  4. Add chopped potatoes and stir to coat with onions and spices.
  5. Pour in water, bring to a gentle simmer, and cover partially.
  6. Cook for 25–30 minutes until potatoes are tender and sauce thickens.
  7. Adjust salt, remove from heat, and serve warm.

Notes

For variation, add tomato paste or crack eggs into the dish during the final cooking stage.