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.

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.

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

Description

Dopiazeh Aloo (Persian Potato Curry) is a cozy, flavor-packed dish from southern Iran made with tender Yukon gold potatoes, caramelized onions, warming spices, and fresh herbs. Naturally vegan and gluten-free, this comforting curry works beautifully as a side or a hearty plant-based main.

Ingredients

Scale

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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Instructions

Boil the potatoes: Place potatoes in a large saucepan and cover with water. Salt generously and bring to a boil. Cover and cook for 10 minutes until just tender. Drain and set aside.
Cook onions and pepper: In the same pan, heat olive oil over medium-high. Add onions and sauté for about 8 minutes until softened and lightly caramelized. Add bell pepper and cook 3 minutes more.
Add aromatics: Stir in garlic, ginger, and red chili. Cook for about 1 minute until fragrant.
Add spices: Sprinkle in turmeric, cumin, and coriander. Stir to coat the vegetables evenly.
Add tomatoes and sauce: Add chopped tomatoes and cook 3 minutes until softened. Stir in tomato paste if using. Add 1 cup water and mix to create a light sauce.
Combine and simmer: Gently fold in drained potatoes. Reduce heat to medium-low. Add lime juice if using, and season with salt and pepper. Cover and simmer for 15 minutes, stirring occasionally.
Finish and serve: Turn off heat. Stir in ¾ of the cilantro. Garnish with remaining cilantro and serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Reheat gently on the stovetop with a splash of water or microwave in short intervals.

Leftover idea: Mash the curry, whisk with 2 eggs, and cook like a savory scramble.

Adjust spice level by increasing or reducing the red chili.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Entree or Side Dish
Method: Stovetop
Cuisine: Persian

Nutrition

Serving Size: 1 serving
Calories: 197.5 kcal
Sugar: 5.1 g
Sodium: 36.6 mg
Fat: 5.2 g
Saturated Fat: 0.8 g
Unsaturated Fat: 4.4 g
Trans Fat: 0 g
Carbohydrates: 35.3 g
Fiber: 5.4 g
Protein: 4.6 g
Cholesterol: 0 mg