Dopiazeh Aloo (Persian Potato Curry) Recipe- Delicious Recipe Ever

Dopiazeh Aloo (Persian Potato Curry) Recipe- Delicious Recipe Ever: There is a delicious potato soup called Dopiazeh Aloo that originates from Southern Iran and has a somewhat spicy flavor. This recipe for potato curry is a delicious and versatile vegetable side dish that pairs nicely with a wide variety of main meals from cultures in the Middle East and the Mediterranean.

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Dopiazeh Aloo (Persian Potato Curry) Recipe- Delicious Recipe Ever

This potato dish smells great, has lots of onions, and makes you feel good. This dish is often served with meat, like Persian-style rice or barbari bread. You can eat it by itself, though, or with a simple Shirazi salad and a green salad.

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  • pounds Yukon gold potatoes, peeled and sliced into 2-3-inch cubes
  • Kosher salt
  • 2 tablespoons extra virgin olive oil
  • 2 yellow onions, thinly sliced
  • 1 large green bell pepper, thinly sliced
  • 4 garlic cloves, crushed or finely minced
  • 1 (2-inch) piece ginger, peeled and finely grated
  • 1 red chili, deseeded and finely minced
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 medium tomatoes, chopped
  • 1 tablespoon tomato paste (optional)
  • 1 tablespoon fresh lime juice (optional)
  • Black pepper
  • 1 small bunch of cilantro, finely chopped
Dopiazeh Aloo (Persian Potato Curry) Recipe- Delicious Recipe Ever
Dopiazeh Aloo (Persian Potato Curry) Recipe- Delicious Recipe Ever


  1. Get the potatoes ready and boil them. Put the potatoes in a big kettle and cover them with water. Add a lot of salt to the water and boil it over high heat. Put the lid on top of the pan and cook for 10 minutes, or until the potatoes are just soft. Remove the water and set it aside.
  2. Get the green bell pepper and onions ready. Place the pan over medium-high heat and add the olive oil. This is the same pan that was used to boil the potatoes. When the oil starts to shimmer, add the onions and stir them around for about 8 minutes, until they soften and start to brown. Then add the bell pepper and stir it around for about 3 minutes, until it starts to get a little softer.
  3. Put in the fresh scents. The red pepper, ginger, and garlic should be added. For about one minute, stir until the aromatics come out.
  4. Put the spices in. The coriander, cumin, and turmeric should be added. Cover the onion and pepper mix with the sauce.
  5. Put the tomatoes in. For about three minutes, stir the chopped fresh tomatoes in a soft way until they break down and become soft.
  6. Put in the water and tomato paste. After you add the tomato paste and stir it in, add 1 cup of water to make a light sauce.
  7. Season the potatoes and add the lime juice. Add the drained potatoes and mix them in. Lower the heat to a medium level. If you want to use fresh lime juice, add it now. Then, add salt and pepper to taste. Always stir the mixture slowly and evenly. Cover and cook slowly for about 15 minutes so the tastes can blend. Every so often, stir, and if you need to, drop the heat even more.
  8. Add a garnish and serve. Off the heat. Add ¾ of the parsley and stir it in slowly. Put it in a serving bowl and, if you want, add the rest of the parsley on top. Serve right away.

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  • Calories: 197.5kcal
  • Carbohydrates: 35.3g
  • Protein: 4.6g
  • Fat: 5.2g
  • Saturated Fat: 0.8g
  • Polyunsaturated Fat: 0.7g
  • Monounsaturated Fat: 3.5g
  • Sodium: 36.6mg
  • Potassium: 912.3mg
  • Fiber: 5.4gSugar: 5.1g
  • Vitamin A: 558.1IU
  • Vitamin C: 66.7mg
  • Calcium: 45.3mg
  • Iron: 2.1mg
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