Dopiazeh Aloo (Persian Potato Curry): 6 Easy Wins

Name: Dopiazeh Aloo (Persian Potato Curry)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Persian
Ingredients: 2 pounds Yukon gold potatoes, peeled and cut into 2–3-inch cubes; Kosher salt; 2 tablespoons extra virgin olive oil; 2 yellow onions, thinly sliced; 1 large green bell pepper, thinly sliced; 4 garlic cloves, minced; 1 (2-inch) piece fresh ginger, grated; 1 red chili, deseeded and finely minced; 1 teaspoon turmeric powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 2 medium tomatoes, chopped; 1 tablespoon tomato paste (optional); 1 tablespoon fresh lime juice (optional); Black pepper, to taste; 1 small bunch cilantro, finely chopped

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If you’ve never tried Dopiazeh Aloo (Persian Potato Curry), friend… you are in for a cozy, flavor-packed surprise. This humble potato dish from southern Iran is the kind of recipe that sneaks into your weekly rotation and refuses to leave. It’s warm, fragrant, gently spiced, and unbelievably satisfying—without a drop of cream in sight.

And here’s the magic: it’s made with simple pantry ingredients. Potatoes. Onions. Spices. A little olive oil. That’s it. Yet when they come together, your kitchen smells like a bustling bazaar and your dinner table feels a little more special.

As Chef Omar would say, cooking doesn’t have to be complicated to be memorable. Sometimes it’s just about treating everyday ingredients with a little love—and maybe a pinch of turmeric.

Let’s dive in.

Why You’ll Love This Dopiazeh Aloo (Persian Potato Curry)

This Dopiazeh Aloo (Persian Potato Curry) checks so many boxes for busy home cooks:

Naturally vegan and gluten-free
Budget-friendly (hello, potatoes!)
Big flavor without complicated steps
Perfect as a side or a vegetarian main
Meal-prep approved

Traditionally from the Shiraz region in southern Iran, this dish is all about onions—“do piazeh” literally means “two onions.” That onion-forward flavor is what gives this curry its rich, slightly sweet backbone.

If you’re juggling work, kids, laundry, and the eternal “what’s for dinner?” question, this recipe is your new best friend.

Ingredients You’ll Need

Before we get cooking, let’s gather everything. Nothing fancy here—just fresh, wholesome ingredients doing what they do best.

2 pounds Yukon Gold potatoes, peeled and cut into 2–3-inch cubes
Kosher salt
2 tablespoons extra virgin olive oil
2 yellow onions, thinly sliced
1 large green bell pepper, thinly sliced
4 garlic cloves, minced
1 (2-inch) piece fresh ginger, grated
1 red chili, deseeded and finely minced
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
2 medium tomatoes, chopped
1 tablespoon tomato paste (optional)
1 tablespoon fresh lime juice (optional)
Black pepper
1 small bunch fresh cilantro, chopped

Chef tip: Yukon Gold potatoes are creamy and hold their shape beautifully. If you’ve ever ended up with potato mush in a stew, you know why that matters.

Step-by-Step: How to Make Dopiazeh Aloo (Persian Potato Curry)

Let’s break it down into simple, manageable steps. No stress. Just steady cooking and delicious results.

1. Boil the Potatoes

Place your cubed potatoes in a large saucepan and cover with water. Salt generously—it should taste like the sea.

Bring to a boil, cover, and cook for about 10 minutes. You want them just fork-tender, not falling apart.

Drain and set aside.

Why parboil? It gives you soft interiors while keeping the outside intact. That way, they soak up the sauce without turning into mashed potatoes.

2. Build the Flavor Base

In the same pan (less dishes—you’re welcome), heat the olive oil over medium-high heat.

Add the sliced onions. Sauté for about 8 minutes, stirring often, until soft and lightly caramelized. This is where the magic starts. Don’t rush it.

Add the green bell pepper and cook for another 3 minutes until slightly softened.

Your kitchen should already smell amazing.

3. Add Fresh Aromatics

Stir in the garlic, grated ginger, and minced red chili.

Cook for about 1 minute, just until fragrant. Not longer—you don’t want burnt garlic.

If things start sticking, lower the heat slightly. Cooking is flexible. You’re in charge.

4. Spice It Up

Add turmeric, cumin, and coriander.

Stir well to coat the onions and peppers. The turmeric will give everything that gorgeous golden glow.

This is the moment when the dish transforms from “simple potatoes” to full-on Persian comfort food.

5. Tomatoes & Sauce

Add the chopped tomatoes and cook for about 3 minutes, until they soften and begin breaking down.

Stir in the tomato paste (if using), then add 1 cup of water to create a light sauce.

You’re not looking for a thick stew here—just enough sauce to coat and flavor the potatoes.

6. Bring It All Together

Gently fold in the drained potatoes. Lower the heat to medium-low.

Add fresh lime juice (if using), salt, and black pepper to taste.

Cover and cook for about 15 minutes, stirring occasionally. This is where the flavors marry and get cozy together.

Turn off the heat. Stir in most of the cilantro, saving some for garnish.

Spoon into a serving dish and sprinkle the remaining cilantro on top.

Done. And yes, you absolutely deserve a taste test straight from the spoon.

Dopiazeh Aloo (Persian Potato Curry) served in a blue ceramic bowl with fresh cilantro garnish — Dopiazeh Aloo (Persian Potato Curry) made with tender potatoes, caramelized onions, and warming spices

Chef Omar’s Flavor Tips (Because Little Details Matter)

Don’t rush the onions. That slight caramelization gives depth and a touch of sweetness.
If your sauce looks a little thin, let it simmer uncovered for a few extra minutes. It will reduce beautifully.
Want more heat? Leave some seeds in the chili or add a pinch of red pepper flakes.
Cooking for kids? Skip the chili entirely—it’ll still be packed with flavor.

And here’s a little story: I once made this Dopiazeh Aloo when friends dropped by unexpectedly. I had potatoes, onions, and spices. That was it. We served it alongside roast chicken and warm bread, and everyone asked for the recipe. That’s when I knew—this dish is a keeper.

What to Serve with Dopiazeh Aloo (Persian Potato Curry)

This versatile curry plays well with others:

Grilled chicken
Shrimp skewers
Whole roasted cauliflower
Warm flatbread or rice

It’s hearty enough to stand alone but humble enough to support a main dish. Perfect for weeknights or casual dinner parties.

FAQs About Dopiazeh Aloo (Persian Potato Curry)

Can I make Dopiazeh Aloo ahead of time?

Absolutely. In fact, it tastes even better the next day once the spices deepen. Store it in a sealed container in the fridge for up to 5 days.

How do I reheat it?

Reheat gently on the stovetop with a splash of water, or microwave in short intervals. Stir halfway through so it heats evenly.

Can I freeze this Persian potato curry?

Yes, though the potatoes may soften slightly after thawing. Freeze in airtight containers for up to 2 months.

What can I do with leftovers?

Here’s a fun twist: mash the leftover curry, whisk with 2 eggs, and cook like a scramble. It’s a savory breakfast you didn’t know you needed.

Is this really vegan and gluten-free?

Yes! This Dopiazeh Aloo (Persian Potato Curry) is naturally vegan, vegetarian, gluten-free, and low lactose. It’s a beautiful option when cooking for mixed dietary needs.

A Simple Dish That Feels Special

There’s something comforting about turning basic ingredients into something deeply flavorful. That’s the heart of Dopiazeh Aloo (Persian Potato Curry). It’s not flashy. It’s not complicated. But it’s warm, satisfying, and full of soul.

When you serve this at your table, you’re serving more than potatoes—you’re sharing a tradition rooted in home cooking and generosity.

So grab those Yukon Golds, slice those onions, and let your kitchen fill with the scent of cumin and turmeric. Once you try this Dopiazeh Aloo (Persian Potato Curry), don’t be surprised if it becomes your go-to side dish—or even your quiet little weeknight hero.

More Cozy Recipes to Try Next

If this warm and comforting Dopiazeh Aloo has your kitchen smelling amazing, why stop there? Keep the delicious momentum going with a few handpicked favorites that pair beautifully with bold spices and hearty flavors:

Scoop up every last bite with this soft and fluffy Easy Flatbread Recipe—perfect for turning curry night into a full-on feast.
In the mood for another plant-based comfort dish? This creamy, spice-filled Pumpkin Curry Recipe brings cozy vibes to any weeknight dinner.
For more bold, globally inspired flavors, try this hearty Chickpea and Spinach Curry Recipe that pairs beautifully with rice or warm bread.
Planning a larger spread? This fragrant and satisfying Chicken Biryani makes a wonderful main dish alongside your Persian potato curry.
And if you’d love to explore a more traditional take on this beloved dish, this authentic version of Dopiazeh Aloo (Persian Potato Curry) offers beautiful cultural depth and inspiration.

Mix, match, and make it your own—because the best meals are the ones shared around a table full of flavor.