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Overhead view of Persian Potato Curry Dopiazeh Aloo in a wide bowl with golden turmeric sauce, soft potato cubes, and fresh cilantro garnish alongside warm flatbread

Dopiazeh Aloo (Persian Potato Curry)

A classic Persian vegan potato curry built on slow-caramelized onions, warm turmeric, cumin, and tender potatoes simmered in a light spiced tomato broth. Budget-friendly, naturally vegan, and ready in 45 minutes.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Middle Eastern, Persian
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large Yukon Gold potatoes peeled and cut into 1-inch cubes
  • 2 large yellow onions thinly sliced
  • 2 tbsp vegetable oil
  • 2 cloves garlic minced
  • 1 tsp turmeric essential for color and earthy depth
  • 0.5 tsp cumin
  • 0.5 tsp paprika
  • 1 tsp salt or to taste
  • 0.5 tsp black pepper
  • 1 large tomato diced, or 1/2 cup canned diced tomatoes
  • 0.5 tsp dried lime powder optional, adds authentic Persian tartness
  • 0.5 cup water or vegetable broth
  • 1 handful fresh cilantro or parsley for garnish

Equipment

  • Heavy-bottomed pan
  • Sharp chef's knife
  • Cutting board
  • Wooden spoon

Method
 

  1. Peel and cut potatoes into 1-inch cubes. Thinly slice both onions and mince the garlic. Set everything aside before turning on the heat.
  2. Heat vegetable oil in a heavy-bottomed pan over medium heat. Add sliced onions and cook for 10 to 12 minutes, stirring every 2 to 3 minutes, until deeply golden brown. If onions start to catch at the edges, add a small splash of water and stir.
  3. Stir in minced garlic, turmeric, cumin, paprika, salt, and black pepper. Cook for 1 minute, stirring constantly, until the spices bloom and the mixture smells fragrant.
  4. Add the potato cubes and stir well to coat each piece in the spiced onion mixture.
  5. Pour in the diced tomatoes and water or broth. Stir to combine, scraping up any spiced bits from the bottom of the pan.
  6. Cover the pan, reduce heat to medium-low, and cook for 15 to 20 minutes, stirring every 5 minutes, until potatoes are fork-tender and the sauce has thickened.
  7. Taste and adjust salt as needed. If using dried lime powder, stir it in now and cook for 30 more seconds. Garnish with fresh cilantro or parsley and serve warm with flatbread or basmati rice.

Notes

Do not rush the onion caramelization stage as it builds the entire flavor base. Yukon Gold potatoes give the best creamy texture. Add a splash of water if onions start to scorch. Dried lime powder is optional but adds authentic Persian tartness. This dish stores well for up to 3 days and tastes better the next day.