Persian Potato Dopiazeh (Printable Version)
Loads of soft potatoes with caramelized onions, spices, and tangy tomato—it’s comfy vegetarian food, perfect for any night.
# What You'll Need:
→ Main Ingredients
01 -
1/2 cup water or veggie broth
02 -
1/2 teaspoon dried lime powder if you want
03 -
1 large tomato chopped up or half a cup of canned tomatoes
04 -
1/2 teaspoon black pepper
05 -
1 teaspoon salt, more or less to your taste
06 -
1/2 teaspoon paprika
07 -
1/2 teaspoon cumin
08 -
1 teaspoon turmeric
09 -
2 cloves of garlic, chopped up
10 -
2 tablespoons of veggie oil
11 -
2 big onions, cut thin
12 -
3 big potatoes, peeled and diced
→ Garnish
13 -
Chopped cilantro or parsley (fresh is best)
# Step-by-Step Guide:
01 -
Right before you eat, throw on some cilantro or parsley. Grab a plate with some flatbread or rice and enjoy while it's hot.
02 -
Give it a taste and see if you want more salt or spices. Now’s the time to mix in that dried lime powder if you're using it.
03 -
Pop a lid on your pan, lower the heat, and let it gently cook for about 15 to 20 minutes. Check and stir once in a while—you're done when the potatoes are soft and saucy.
04 -
Toss in the tomatoes (fresh or canned—it’s up to you) and pour in your water or broth. Mix everything well so it all comes together.
05 -
Now add those potato cubes. Stir so they get soaked with the oniony, spiced mix.
06 -
Drop in the garlic with turmeric, cumin, paprika, salt, and black pepper. Stir and let it get fragrant for a minute.
07 -
Warm up your oil in a big pan over medium. Toss in your onions and cook, stirring off and on, until they’re dark golden and sweet—maybe 10 to 12 minutes.
08 -
Chop your potatoes into small cubes. Slice up the onions thin and mince up the garlic.
# Additional Notes:
01 -
Squeeze a little lemon over the top at the end if you want to brighten things up.
02 -
This gets tastier the next day, so go ahead and make it ahead if you can.