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Dopiazeh Aloo

Dopiazeh Aloo is a traditional Persian potato stew featuring tender chunks of potatoes simmered in a rich tomato and spice-based sauce. The dish develops a hearty, thick consistency with tender vegetables and aromatic spices, offering a comforting and flavorful experience.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Persian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium potatoes peeled and cut into chunks
  • 2 large ripe tomatoes chopped
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 1 teaspoon Persian spice blend such as turmeric, cinnamon, and cumin mixed
  • 2 tablespoons vegetable oil
  • 1 cup water or broth
  • to taste salt
  • to taste black pepper

Equipment

  • Large pot or Dutch oven
  • Knife

Method
 

  1. Heat the vegetable oil in a large pot over medium heat until shimmering. Add the chopped onion and sauté until translucent and fragrant, about 5 minutes, letting the edges turn a light golden.
  2. Add the minced garlic and cook for another minute, stirring constantly to release its aroma without burning. The mixture should become fragrant and slightly bubbly.
  3. Stir in the Persian spice blend, coating the onion and garlic evenly, and cook for 30 seconds to toast the spices and deepen their flavors.
  4. Add the chopped tomatoes to the pot, stirring well. Cook until the tomatoes break down, release juice, and the mixture thickens slightly, about 8-10 minutes.
  5. Pour in the water or broth, then add the potato chunks. Season with salt and black pepper to taste, stirring gently to combine everything evenly.
  6. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer. Cook for about 25-30 minutes until the potatoes are tender and the sauce has thickened, stirring occasionally.
  7. Uncover the pot and check the consistency; the sauce should be rich and coating the potatoes thoroughly. Adjust seasoning with more salt or pepper if needed.
  8. Gently stir the stew to redistribute the flavors and ensure the potatoes are evenly coated with the sauce. Let it sit off the heat for a couple of minutes to settle.
  9. Serve the Dopiazeh Aloo hot, garnished with fresh herbs if desired, alongside bread or rice for a complete meal.

Notes

Feel free to customize the spice blend to your taste, adding a dash of cayenne for heat or fresh herbs for garnish.