Dopiazeh Aloo

Dopiazeh Aloo is a Persian potato curry that will make you change the way you enjoy the classic potato side dish. This simple yet hearty vegetarian recipe features aromatic spices, tomatoes, and plenty of caramelized onions. Your taste buds will thank you for trying this comforting and satisfying meal. It’s an easy-to-make, budget-friendly, and deeply satisfying dish that brings a taste of Persian home cooking to your table.

Dopiazeh Aloo originates from the southern regions of Iran, especially Shiraz. The name “Dopiazeh” means “two onions”, referring to the generous amount of onions, which are the key ingredient. “Aloo” refers to potatoes, which become even more tender as they cook in the pan and absorb the spices. Unlike heavy curries, this dish is lighter, plant-based, and naturally creamy. Traditionally, it is served with flatbreads or rice, accompanied by fresh herbs and yogurt for added flavor.

The classic version consists of potatoes, caramelized onions, turmeric, and tomatoes, but there are many variations depending on regional influences. My version is spicer, with extra cumin , paprika, red chilli flakes, and cinnamon, adding a bit of heat. On the other hand, if you prefer a milder taste, you can omit tomatoes and add a bit of butter for extra richness. Additionally, you can enhance the dish by incorporating a vegan protein source such as chickpeas or lentils, which also provide a pleasant texture. Finally, for a sweet & savory touch, you can include a hint of pomegranate molasses or a drizzle of lemon juice for a citrusy note.

Before storing the Dopiazeh Aloo in the fridge, allow it to cool down to room temperature to avoid condensation. Then, transfer it to an airtight container and keep in the refrigerator for up to 3-4 days. Alternatively, you can freeze the potato curry in a container or a ziplock bag up to 3 months, and reheat it in a saucepan or microwave.

Ingredients for vegan potato curry

• Potatoes: they are the key ingredient in Dopiazeh Aloo and provide a hearty texture. I boil them before adding them to the pan so that they absorb the spices and flavors, becoming even more tender. Potatoes also absorb excess liquid, helping to balance the dish’s overall consistency, and their starch helps tone down the intensity of chilli and other spices.

• Onions: another key ingredient that creates the flavor foundation of the Dopiazeh Aloo, providing a sweet and savory depth to the curry. As they cook, sliced onions release their natural sugars, turning into caramelized and adding richness.

• Tomatoes: I use cherry tomatoes because their are sweeter and add a subtle tanginess that balances the rich, sweet flavors of the caramelized onions. Tomatoes contribute to the creation of the curry sauce by releasing their juices, helping to form a thick base. Moreover, this ingredient provides a significant amount of moisture, preventing the curry from becoming too dry or thick.

Find the complete recipe with measurements below.

How to make spicy Dopiazeh Aloo

Add the potatoes to a large saucepan, covered them with salted water, cooking until tender. Once ready, drain and set aside. Heat the olive oil in the same pan, then add the thinly sliced onions and cook until caramelized, stirring occasionally.  Add the grated garlic and season with the spices: turmeric, paprika, cumin, salt, and black pepper.

Stir in the boiled potatoes, cut into cubes, and mix well to combine the flavors. 

Pour in the chopped tomatoes and water, then let everything cook for about 10-15 minutes until the sauce thickens.

My tips for creamy potato dish

• Serve topped with freshly chopped coriander, parsley or cilantro.

• You can substitute water with vegetable broth.

• Add a bit of lemon juice or pomegranate molasses to elevate the flavor profile of the potato curry.

Did you try this recipe? Don’t forget to share it with me tagging @nutritiouslysofia on Instagram!

Dopiazeh Aloo

Course: Main, Sides, AppetizersCuisine: vegan, vegetarian

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Ingredients

• Potatoes 3 large

• Onions 3

• Garlic cloves 3-4

• Red chili flakes 1/4tsp

• Turmeric (ground) 1tsp

• Cumin (ground) 1tsp

• Cinnamon ( a small pinch)

• Paprika 1/2tsp

• Salt 1tsp

• Black pepper 1/2tsp

• Olive oil 2tbsp

• Water 1cup (more if needed while cooking)

• Tomatoes 2 cups (cherry tomatoes) or 2 medium tomatoes

• Lemon juice 1/2tbsp

Directions

• Add the potatoes to a large saucepan, covered them with salted water, cooking until tender. Once ready, drain and set aside.
• Heat the olive oil in the same pan, then add the thinly sliced onions and cook until caramelized, stirring occasionally.  Add the grated garlic and season with the spices: turmeric, paprika, cumin, salt, and black pepper.
• Stir in the boiled potatoes, cut into cubes, and mix well to combine the flavors. 
• Pour in the chopped tomatoes and water, then let everything cook for about 10-15 minutes until the sauce thickens.

Notes

• Serve topped with freshly chopped coriander, parsley or cilantro.
• You can substitute water with vegetable broth.
• Add a bit of lemon juice or pomegranate molasses to elevate the flavor profile of the potato curry.