Dopiazeh Aloo (Persian Potato Curry) – A Spiced, Comforting Vegan Dish

Dopiazeh Aloo, also spelled Dopiazeh-e Aloo, is a beloved southern Iranian (Shirazi) dish that translates to “twice-onioned potatoes.” This Persian potato curry is simple, comforting, and boldly flavored, with golden sautéed potatoes and a rich base of onions, turmeric, and spices.

Traditionally made without meat, this dish is naturally vegan and gluten-free, relying on the layering of onions and spices for its signature warmth. Dopiazeh Aloo is often served with flatbread, rice, or sabzi (fresh herbs) and can be found in both home kitchens and traditional Persian eateries.

Despite its humble ingredients, the bold seasoning and slow sautéing of onions create a complex, aromatic curry that’s satisfying and full of character.

Ingredients Overview

This curry uses pantry-friendly ingredients to create deep, savory flavor. Each component has a specific role in the final dish:

Main Ingredients:

• Potatoes: The star of the dish. Waxy potatoes (like Yukon Gold or red) hold their shape better when sautéed, but russets create a softer, more melt-in-your-mouth texture.

• Onions: “Dopiazeh” means “double onion,” and this dish uses onions generously. They’re both caramelized and used in the base for a deep, savory backbone.

• Garlic: Adds pungency and depth.

Spices:

• Turmeric: Essential in Persian cooking, it gives the dish its golden color and earthy aroma.

• Black Pepper: Brings gentle warmth.

• Salt: Balances and enhances the natural sweetness of onions and potatoes.

• Optional Spices: Some regional variations include chili flakes or cumin for an extra kick.

Oil:

• Neutral Oil (like sunflower or avocado): Used generously to sauté the onions and potatoes. Olive oil can also be used for added richness.

Optional Additions:

• Tomatoes or Tomato Paste: Occasionally added for acidity and color.

• Green Chilies: Used in more modern or regional adaptations for spice.

• Lemon Juice or Lime: Added at the end for a touch of brightness.

Step-by-Step Instructions

1. Prep the Vegetables

• Peel and dice 4 medium potatoes into ½-inch cubes.

• Slice 2 large yellow onions thinly.

• Mince 3 cloves of garlic.

2. Sauté the Onions

In a large skillet or sauté pan, heat 3–4 tablespoons of oil over medium heat.

Add the sliced onions and cook slowly for 10–12 minutes, stirring frequently, until they are soft and golden. This step builds the base flavor of the dish.

3. Add Garlic and Spices

Stir in:

• The minced garlic

• 1 teaspoon turmeric

• ½ teaspoon black pepper

• Salt to taste (start with 1 teaspoon)

Cook for 1–2 minutes until fragrant and golden.

4. Add Potatoes

Add the cubed potatoes to the pan and stir to coat with the spiced onion mixture.

Cook uncovered for 5–6 minutes, allowing the potatoes to absorb the flavors and start to brown.

5. Simmer

Add ½ cup water to the pan, cover, and simmer on low for 15–20 minutes, or until potatoes are fork-tender and the liquid is absorbed.

Stir occasionally, and add more water if needed to prevent sticking. The goal is a thick, almost dry curry with oil separating slightly at the edges.

6. Finish

Once the potatoes are tender and coated in the rich onion-spice mix, taste and adjust seasoning.

Optional: Add a splash of lemon juice or garnish with chopped fresh parsley or cilantro.

Tips, Variations & Substitutions

• Double the Onions: For an even more authentic “dopiazeh” flavor, use 3 onions and caramelize half separately to stir in at the end.

• Spicy Version: Add 1–2 chopped green chilies or ½ tsp crushed red pepper flakes.

• With Tomato: Add 1 tablespoon of tomato paste after the garlic for a deeper color and umami note.

• Add Protein: For a non-traditional variation, stir in chickpeas or tofu cubes.

• Oil-Free Option: Use a nonstick pan and cook the onions with broth or water, but note this changes the depth of flavor.

Serving Ideas & Occasions

Dopiazeh Aloo is traditionally served with Persian rice (chelow), lavash or sangak bread, and a platter of fresh herbs like mint, tarragon, and radish.

It’s perfect for:

• Meatless Mondays

• Quick Vegan Dinners

• Persian-Themed Menus

• Cold-Weather Comfort Food

• Budget Cooking

Add a side of plain yogurt (or plant-based yogurt) for contrast, or serve with torshi (pickled vegetables) for a tangy counterpoint.

Nutritional & Health Notes

This dish is naturally:

• Vegan

• Gluten-Free

• Nut-Free

Potatoes provide complex carbohydrates and potassium, while onions and turmeric offer anti-inflammatory and antioxidant benefits.

To reduce oil:

• Cut oil to 2 tablespoons and use a nonstick pan.

• Steam or boil the potatoes first, then fold into the onion-spice mixture.

Estimated per serving (1 of 4):

• Calories: ~250

• Carbs: ~35g

• Fat: ~10g

• Protein: ~4g

• Fiber: ~5g

FAQs

Q1: What kind of potatoes are best for Dopiazeh Aloo?

A1: Yukon Gold or red potatoes hold their shape well, but russet potatoes create a softer, melt-in-your-mouth texture. Choose based on your preference.

Q2: Can I make this in advance?

A2: Yes. This curry keeps well in the fridge for up to 4 days and reheats beautifully. The flavors deepen as it rests.

Q3: Is this dish spicy?

A3: Traditional versions are not spicy, but you can easily add green chilies or red pepper flakes if you prefer heat.

Q4: Can I add other vegetables?

A4: Yes. Some versions include eggplant, bell peppers, or tomatoes. Just be sure they’re chopped small and added at the right stage of cooking.

Q5: Is this an authentic Iranian dish?

A5: Yes, Dopiazeh Aloo is a traditional dish from Shiraz, Iran, known for its simplicity and strong onion flavor. It’s considered comfort food in many Persian homes.

Q6: What does “Dopiazeh” mean?

A6: It means “two onions” or “double onion,” referring to the generous use of onions—either double the amount, or used in two stages.

Q7: Can I freeze Dopiazeh Aloo?

A7: Yes, it freezes well. Let it cool completely, then store in airtight containers for up to 2 months. Thaw and reheat gently on the stovetop.

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