Name: Persian Potato Curry (Dopiazeh Aloo) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Persian
Ingredients: 4 medium Yukon Gold Potatoes, cubed; 1 teaspoon Kosher Salt, adjust to taste; 2 tablespoons Extra Virgin Olive Oil; 2 medium Yellow Onions, sliced; 1 medium Green Bell Pepper, sliced; 3 cloves Garlic, minced; 1 tablespoon Fresh Ginger, grated; 1 medium Red Chili, minced; 1 teaspoon Turmeric Powder; 1 teaspoon Ground Cumin; 1 teaspoon Ground Coriander; 2 medium Tomatoes, chopped; 2 tablespoons Tomato Paste (optional); 2 tablespoons Fresh Lime Juice (can substitute with lemon juice); 1 teaspoon Black Pepper, freshly ground; ¼ cup Cilantro, chopped for garnish

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Introduction

Dopiazeh Aloo is a comforting Persian potato curry that’s rich in flavor yet simple to prepare. With caramelized onions, warm spices, and a fresh lime finish, this dish brings vibrant taste to your table with every bite.

A blue bowl filled with a stew of small yellow potatoes cooked in a thick orange-brown sauce with visible bits of red peppers and onions, garnished generously with chopped green herbs on top. The potatoes have a soft, shiny texture coated with spices visible as small black seeds and specks throughout the sauce. The bowl is placed on a blue cloth with red and green floral patterns, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium Yukon Gold potatoes, cubed
1 teaspoon kosher salt, adjust to taste
2 tablespoons extra virgin olive oil
2 medium yellow onions, sliced
1 medium green bell pepper, sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 medium red chili, minced
1 teaspoon turmeric powder
1 teaspoon ground cumin
1 teaspoon ground coriander
2 medium tomatoes, chopped
2 tablespoons tomato paste (optional)
2 tablespoons fresh lime juice (can substitute with lemon juice)
1 teaspoon freshly ground black pepper
¼ cup cilantro, chopped for garnish

Instructions

Step 1: Boil the cubed Yukon Gold potatoes in salted water until just tender, about 10 minutes. Drain well and set aside to keep them fluffy.
Step 2: In a large saucepan, heat the olive oil over medium heat. Add sliced yellow onions and sauté until caramelized, approximately 8 minutes.
Step 3: Add the sliced green bell pepper to the onions and cook for an additional 3 minutes to soften and blend flavors.
Step 4: Stir in minced garlic, grated ginger, and minced red chili. Cook for 1 minute until fragrant.
Step 5: Add turmeric, cumin, and coriander powders, mixing thoroughly to coat the onion and pepper mixture evenly with the spices.
Step 6: Fold in the chopped tomatoes and cook for about 3 minutes until they soften and release their juices.
Step 7: If using, add the tomato paste along with 1 cup of water. Stir well to form a light sauce.
Step 8: Gently fold in the drained potatoes, squeeze in fresh lime juice, and season with kosher salt and black pepper.
Step 9: Cover the pan and let the curry simmer gently for 15 minutes to allow the flavors to meld.
Step 10: Garnish with chopped cilantro and serve immediately for a fresh, flavorful finish.

Tips & Variations

For deeper taste, let the dish rest for a few hours or refrigerate overnight before serving.
Adjust the heat by adding more or less red chili according to your preference.
Swap Yukon Gold potatoes for red potatoes if you prefer a waxier texture.
Add a dollop of yogurt or a side of flatbread to complement the curry.

Storage

Store leftover Dopiazeh Aloo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through, adding a splash of water if the sauce has thickened.

How to Serve

A close-up of a black bowl filled with a thick potato stew. The stew has three main layers: large soft yellow potato chunks, a rich reddish-brown sauce mixed with small bits of red pepper, and finely chopped green herbs sprinkled on top. The bowl sits on a blue and white patterned cloth over a white marbled surface. There is a fork on the right side near the bowl and green herbs blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this curry?

Yes, you can use red potatoes or even russets, but Yukon Golds are preferred for their creamy texture and ability to hold shape without falling apart.

Is this dish spicy?

The dish has a mild to moderate heat level thanks to the red chili. You can adjust the spice by using less chili or removing the seeds before mincing.