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Persian cuisine is a vibrant tapestry woven from the rich cultural heritage of Iran, showcasing an array of flavors, textures, and aromas that entice the senses. With its emphasis on fresh ingredients, fragrant herbs, and a harmonious balance of spices, Persian cooking has earned a special place in the hearts and kitchens of food lovers around the globe. Among the many delightful dishes that represent this culinary tradition, Dopiazeh Aloo stands out as a comforting and hearty option, particularly for those seeking vegetarian fare.

Dopiazeh Aloo: A Flavorful Persian Potato Curry!

Discover the rich flavors of Dopiazeh Aloo, a delightful Persian potato curry that's sure to please! With tender potatoes simmered in a fragrant blend of caramelized onions, garlic, ginger, and spices, this dish is a perfect meal option. Simple to prepare and ready in just 50 minutes, it’s ideal served with rice or flatbreads. Don’t forget to garnish with fresh cilantro and lemon for an extra zing! Perfect for weeknight dinners or special occasions.
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Ingredients
  

4 medium potatoes, peeled and diced

2 large onions, thinly sliced

3 cloves of garlic, minced

1-inch piece of ginger, grated

2 large tomatoes, chopped

1 teaspoon turmeric powder

1 teaspoon cumin seeds

1 teaspoon coriander powder

1 teaspoon red chili powder (adjust to taste)

Salt, to taste

4 tablespoons vegetable oil

1/2 cup water

Fresh cilantro, chopped for garnish

Lemon wedges, for serving

Instructions
 

Prepare the Ingredients: Begin by peeling and dicing the potatoes, slicing the onions, and chopping the tomatoes. Set them aside for later use.

    Fry the Onions: In a deep skillet or pot, heat the vegetable oil over medium heat. Add the sliced onions and sauté until they turn golden brown and caramelized, which should take about 8-10 minutes.

      Add Spices and Aromatics: Once the onions are caramelized, stir in the minced garlic, grated ginger, turmeric powder, cumin seeds, coriander powder, red chili powder, and salt. Continue to cook for an additional 2-3 minutes until the spices are fragrant.

        Incorporate Tomatoes: Add the chopped tomatoes to the skillet and cook until they soften and break down, about 5-7 minutes. Stir occasionally to prevent sticking.

          Mix in the Potatoes: Add the diced potatoes to the mixture, tossing them well to coat in the spice and onion blend. Cook for about 5 minutes.

            Simmer the Curry: Pour in the water, cover the pot, and bring the mixture to a gentle simmer. Cook for about 15-20 minutes, or until the potatoes are tender when pierced with a fork. Stir occasionally and adjust the consistency by adding more water if necessary.

              Final Touches: Once the potatoes are cooked, taste and adjust seasoning if needed. Remove from heat and let it sit for a few minutes.

                Serve: Garnish the Dopiazeh Aloo with chopped fresh cilantro and serve hot with lemon wedges on the side. This dish pairs beautifully with rice or flatbreads.

                  Prep Time: 15 mins | Total Time: 50 mins | Servings: 4