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Dopiazeh Aloo

Dopiazeh Aloo is a Persian-inspired potato stew cooked with tomatoes, dried lime, and preserved lemon, resulting in a tangy, aromatic dish. The potatoes are simmered until tender, developing a soft texture that absorbs the flavorful broth, with vibrant colors and a rich, hearty appearance.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Persian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium potatoes peeled and cut into chunks
  • 2 large tomatoes chopped
  • 1 tablespoon dried lime crushed or pierced
  • 2 tablespoons preserved lemon finely chopped
  • 1 medium onion finely chopped
  • 2 tablespoons olive oil
  • 1/2 teaspoon turmeric
  • to taste salt and pepper
  • 2 cups water or vegetable broth

Equipment

  • Cast iron or heavy-bottomed pot
  • Knife
  • Cutting board
  • Wooden spoon

Method
 

  1. Heat the olive oil in a cast iron or heavy-bottomed pot over medium heat. Add the chopped onion and sauté until it becomes translucent and fragrant, about 5 minutes.
  2. Stir in the turmeric, and cook for another minute until the spices release their aroma, creating a warm, golden scent.
  3. Add the chopped tomatoes to the pot and cook until they soften and begin to break down, about 8-10 minutes, filling the air with a rich, bubbling sound.
  4. Pour in water or vegetable broth, then add the dried lime and season with salt and pepper. Bring the mixture to a gentle simmer.
  5. Add the peeled potato chunks and chopped preserved lemon to the simmering broth. Cover the pot partially and cook for about 25-30 minutes until the potatoes are tender and the flavors meld.
  6. Uncover and gently stir the dish, allowing any excess liquid to reduce slightly if desired. The potatoes should be soft and coated with a fragrant, tangy sauce.
  7. Taste the stew and adjust seasoning if needed, adding more salt, pepper, or preserved lemon for brightness.
  8. Remove the dried lime before serving for a milder tang, or leave it in for a bolder flavor—it's optional.
  9. Serve the Dopiazeh Aloo hot, spoons ready, with crusty bread or rice if desired, allowing the soft potatoes and tangy broth to shine.

Notes

For a richer flavor, let the stew sit covered off heat for 10 minutes before serving to allow flavors to deepen.