Dopiazeh Aloo Persian Potato Curry
Dopiazeh Aloo Persian Potato Curry is a comforting dish that brings the warmth of Persian cuisine to your table. Tender potatoes simmer in a fragrant, spiced tomato sauce, delivering a delightful explosion of flavors in every bite. This easy-to-make curry is perfect for family dinners or special occasions and pairs beautifully with fluffy rice or warm bread, making it a meal that everyone will love.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Cooking
- Cuisine: Persian
Ingredients
Scale
- 2 large starchy potatoes (about 500g), peeled and cubed
- 2 medium yellow onions, finely chopped
- 3 tbsp tomato paste
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 2 tbsp fresh cilantro, chopped
- 3 cups water (or enough to cover potatoes)
- Salt, to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the chopped onions until golden brown, about 5-7 minutes.
- Add turmeric and cumin; cook for another minute until fragrant.
- Stir in the tomato paste, mixing well.
- Add the cubed potatoes and pour in enough water to cover them. Bring to a boil, then reduce heat and simmer for 20-25 minutes until potatoes are tender.
- Season with salt to taste and stir in fresh cilantro before serving.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 210
- Sugar: 3g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: - For added protein, consider incorporating chickpeas into the dish. - Spice enthusiasts can add red chili flakes for extra heat. - Store leftovers in an airtight container for up to three days; reheat on low heat with a splash of water.