Description
Dopiazeh Aloo is a comforting Persian potato curry that beautifully combines tender Yukon Gold potatoes with caramelized onions and aromatic spices. Infused with turmeric, cumin, garlic, and optional chili flakes, this flavorful dish features a tangy tomato base and protein-rich chickpeas, garnished with fresh herbs for a vibrant finish. Perfect for a cozy meal that’s both hearty and wholesome.
Ingredients
Scale
Vegetables and Legumes
- 4 medium Yukon Gold potatoes (for creaminess and flavor)
- 2 medium yellow onions (to caramelize and add sweetness)
- 1 cup tomatoes (fresh or canned, for acidity)
- 1 can chickpeas (drained and rinsed, for protein)
- 1/4 cup fresh herbs (cilantro or parsley, for garnish)
Spices and Flavorings
- 1 teaspoon turmeric (enriches color and flavor)
- 1 teaspoon cumin (adds depth and earthiness)
- 3 cloves fresh garlic (minced, boosts savory essence)
- 1 teaspoon chili flakes (optional, adjust for heat)
Instructions
- Prepare the vegetables: Peel and cut the Yukon Gold potatoes into bite-sized chunks. Peel and thinly slice the yellow onions. Mince the garlic cloves and rinse the canned chickpeas under cold water to remove excess sodium.
- Caramelize the onions: Heat a large skillet over medium heat with a bit of oil. Add the sliced onions and cook, stirring occasionally, until they turn golden brown and develop their natural sweetness, about 10-12 minutes.
- Add garlic and spices: Stir in the minced garlic, turmeric, cumin, and chili flakes if using. Cook for another 1-2 minutes until the spices are fragrant and the garlic is softened, enhancing the aroma of the dish.
- Incorporate tomatoes and chickpeas: Add the tomatoes to the skillet and cook until they begin to break down slightly, creating a rich, tangy base. Then add the chickpeas and stir to combine, allowing them to absorb the flavors.
- Simmer with potatoes: Add the potato chunks to the skillet, stirring to coat them in the spiced tomato mixture. Pour in enough water or vegetable broth to just cover the potatoes. Bring to a gentle boil, then reduce the heat, cover, and let simmer for about 20 minutes or until the potatoes are tender and the curry has thickened.
- Final touches and garnish: Once cooked through, taste and adjust seasoning with salt and pepper if needed. Sprinkle the fresh herbs over the top just before serving to add a fresh brightness to the dish.
Notes
- For a spicier curry, increase the amount of chili flakes or add fresh chopped chili peppers.
- The Yukon Gold potatoes are ideal for this dish due to their creamy texture; however, Russet potatoes can be used as a substitute.
- Serve with steamed basmati rice or warm flatbreads to soak up the delicious sauce.
- This dish can be made vegan and gluten-free.
- Leftovers store well in the refrigerator for up to 3 days.
