Description
An easy and flavorful Persian-style fried potatoes and onions dish, Do Piazeh Aloo features tender potatoes and golden sautéed onions infused with turmeric, black pepper, and tomato paste. This vegan Iranian recipe is quick to prepare and makes a delicious side or light meal.
Ingredients
Vegetables
- 2 russet potatoes, washed and peeled
- 4 yellow onions, chopped finely
Pan Sauce and Seasoning
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 1/2 tsp salt
- 1/2 tsp turmeric
- 1/2 tsp black pepper
Instructions
- Parboil Potatoes: Bring a pot of water to a boil. Cut the peeled potatoes into ½ inch chunks and add them to the boiling water. Cook for 5-10 minutes until they are almost cooked through but still firm. Drain and set aside.
- Sauté Onions: While the potatoes cook, heat olive oil in a large pan over medium heat. Add the finely chopped onions and sauté until they turn golden brown, which should take about 8-10 minutes, stirring occasionally to avoid burning.
- Add Tomato Paste and Spices: Stir in the tomato paste, salt, turmeric, and black pepper with the onions. Mix well so that the tomato paste evenly coats the onions and the spices are well incorporated.
- Cook Potatoes with Onion Mixture: Add the drained potato chunks to the pan. Stir well to coat the potatoes with the onion and spice mixture. Continue cooking for another 5 to 8 minutes, gently stirring occasionally to avoid breaking the potatoes apart, until the potatoes are fully cooked and flavors meld together.
- Serve: Remove from heat and serve the Do Piazeh Aloo warm as a side dish or light entrée.
Notes
- Be careful not to overcook the potatoes while boiling; they should be firm enough to hold shape during frying.
- You can adjust the turmeric and pepper to suit your taste preferences.
- For added flavor, garnish with fresh herbs like parsley or cilantro if desired.
- This dish pairs well with rice or flatbreads.
- Using olive oil keeps this recipe vegan and adds a subtle fruity flavor.
