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Persian cuisine is renowned for its vibrant colors, aromatic spices, and a delightful blend of flavors that come together to create dishes that are as pleasing to the eye as they are to the palate. From fragrant saffron-infused rice to succulent kebabs, Persian food offers a journey through history, culture, and culinary artistry. One dish that beautifully embodies the essence of this cuisine is Dopiazeh Aloo, a comforting potato curry that combines simplicity with depth of flavor.

Dopiazeh Aloo: A Flavorful Persian Potato Curry!

Discover the comforting flavors of Dopiazeh Aloo, a delightful Persian potato curry that’s easy to make! This recipe features tender potatoes simmered in a fragrant blend of spices, caramelized onions, and rich tomato puree. Ready in just 45 minutes, it’s perfect for a weeknight dinner. Serve it hot with steamed basmati rice or Persian bread for an unforgettable meal. Garnish with fresh cilantro for a burst of color and flavor!
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Ingredients
  

4 medium potatoes, peeled and diced

2 large onions, thinly sliced

3 tablespoons vegetable oil

1 teaspoon cumin seeds

1 teaspoon turmeric powder

1 teaspoon ground coriander

1 teaspoon red chili powder (adjust to taste)

1 cup tomato puree

1 tablespoon fresh lemon juice

Salt, to taste

1/4 cup fresh cilantro, chopped (for garnish)

1-2 green chilies, slit (optional for extra heat)

1/2 cup water

Instructions
 

Fry the onions: Heat the vegetable oil in a large pan over medium heat. Add the sliced onions and sauté until they become golden and caramelized, about 10-15 minutes. Stir occasionally to prevent burning.

    Add spices: Once the onions are nicely browned, add the cumin seeds, turmeric powder, ground coriander, and red chili powder. Stir well for about 2 minutes to allow the spices to bloom and infuse the oil.

      Incorporate potato: Add the diced potatoes to the pan, stirring well to coat them in the spiced onion mixture. Cook for about 5 minutes, stirring occasionally.

        Add the tomato puree: Pour the tomato puree over the potatoes and stir to combine. Add salt to taste. Allow it to simmer for about 5 minutes.

          Add water: Pour in the water, cover the pan, and reduce the heat to low. Let the curry cook for 20-25 minutes, or until the potatoes are tender, stirring occasionally. If using, add the slit green chilies halfway through the cooking process for added spice.

            Finish and serve: Once the potatoes are cooked and the sauce has thickened, stir in the fresh lemon juice. Adjust seasoning if needed. Garnish with chopped cilantro before serving.

              Serving suggestion: Serve Dopiazeh Aloo hot with steamed basmati rice or persian bread. Enjoy the vibrant flavors!

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4