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Persian cuisine is a tapestry of rich flavors, vibrant colors, and aromatic spices that tell the story of its cultural heritage. Renowned for its diverse range of dishes, Persian cooking often combines fragrant herbs, fresh ingredients, and a variety of cooking techniques that result in a gastronomic experience unlike any other. Among the many delightful offerings of this cuisine is Dopiazeh Aloo, a comforting and traditional dish that showcases the humble potato in a way that is both satisfying and flavorful.

Dopiazeh Aloo: A Flavorful Persian Potato Curry!

Indulge in a warm bowl of Dopiazeh Aloo, a delicious Persian potato curry that's perfect for any meal! With tender potatoes simmered in a blend of fragrant spices like cumin, coriander, and garam masala, this hearty dish is sure to please. Ready in just 45 minutes, it’s easy to prepare and packed with flavor. Serve it with flatbreads or steamed rice, and don't forget the lemon wedges for a zesty finish. Enjoy a taste of Persia at home!
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Ingredients
  

4 medium potatoes, peeled and diced

2 large onions, finely sliced

3 tablespoons vegetable oil

1 teaspoon cumin seeds

1 teaspoon coriander powder

1 teaspoon turmeric powder

2 teaspoons garam masala

2 green chilies, slit lengthwise (adjust to taste)

1 tablespoon tomato paste

1 cup water

Salt to taste

Fresh coriander leaves for garnish

Lemon wedges for serving

Instructions
 

In a large, heavy-bottomed pot, heat the vegetable oil over medium heat. Add the cumin seeds and fry them until they start to sizzle and become fragrant.

    Add the sliced onions and sauté them until they become golden brown, stirring occasionally to prevent burning. This should take about 10-15 minutes.

      Once the onions are browned, add the diced potatoes and stir well to coat them with the onion mixture.

        Mix in the coriander powder, turmeric powder, and slit green chilies. Cook for an additional 3-4 minutes, allowing the spices to infuse the potatoes.

          Stir in the tomato paste and mix thoroughly. Cook for another 2 minutes.

            Add the garam masala and season with salt to taste. Pour in the cup of water and bring the mixture to a gentle simmer.

              Cover the pot and let it cook for about 20-25 minutes, or until the potatoes are tender and cooked through. Stir occasionally to ensure even cooking.

                Once cooked, turn off the heat and let the curry sit for about 5 minutes, allowing the flavors to meld together.

                  Garnish with freshly chopped coriander leaves. Serve hot with lemon wedges on the side.

                    Prep Time: 15 mins | Total Time: 45 mins | Servings: 4

                      Enjoy this hearty Dopiazeh Aloo with warm flatbreads or steamed rice for a complete meal!