Persian Potatoes and Onions (Dopiazeh Aloo)
Dopiazeh aloo is a potato and onion dish from Shiraz, Iran. It's vegan, gluten free and ready in about 40 minutes, it works as a light dinner or a side.
Servings: 2 servings
Ingredients
- 2 russet potatoes washed and peeled
- 2 tbsp olive oil
- 4 yellow onions chopped finely
- 1 tbsp tomato paste
- 1/2 tsp salt
- 1/2 tsp turmeric
- 1/2 tsp black pepper
Instructions
- Bring a pot of water to a boil. Cut the potatoes into ½ inch chunks and add them to the boiling water. Cook for 5 to 10 minutes until they are almost cooked. Drain and set aside.
- Meanwhile, heat the olive oil in a large pan over medium heat.
- Sauté the onions in the olive oil until golden brown.
- Add the tomato paste and spices and mix to combine.
- Add the potatoes and stir well. Cook for another 5 to 8 minutes.
- Serve warm, with a squeeze of lemon juice if you like.
Video
Notes
- Tomato paste is optional. Many families leave it out. The simplest version uses only turmeric, salt and pepper.
- Do not skip the parboil. Raw potatoes take long enough to cook that the onions can burn before the potatoes are tender.
- A quick squeeze of lemon at the end brightens the dish.
- Make it more filling by serving it with fried or boiled eggs and lavash on the side.
- Keep leftovers covered in the fridge for up to 3 days and reheat in a skillet.
Nutrition
Calories: 390kcal | Carbohydrates: 61g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Sodium: 665mg | Potassium: 1291mg | Fiber: 7g | Sugar: 12g | Vitamin A: 122IU | Vitamin C: 30mg | Calcium: 78mg | Iron: 3mg