Dopiazeh (Dopiaza) - دوپیازه
1 pound ground beef, lamb or turkey
2 large onions, peeled and finely chopped
3 garlic cloves, minced
4 medium-sized potatoes, washed, peeled and cut into small pieces
2 tablespoons tomato paste
1/2 teaspoon turmeric
Salt and pepper to taste
- In non-stick skillet, heat 3 tablespoons of oil on medium heat, add the chopped onions, saute until golden brown. Take half of the the fried onions and set aside.
- Add turmeric, stir, add the garlic and fry for two minutes.
- Add the ground beef, cook until brown. Add the tomato paste and cook for another 5 minutes, add salt, pepper and a pinch of red pepper. Add 1/2 cup of water. Stir.
- Add the cubed potatoes and the remaining fried onions to the beef and potato mixture. Stir well, cover and cook on low heat for 30 minutes. Taste and adjust the seasoning.
Serve warm with rice or warm bread and salad shirazi.
This looks lovely. Thank you for your kind comments on my blog. Look forward to seeing more recipes on your blog.ReplyDelete
oh wow this looks yummy great food hereReplyDelete
Thank you Chow and Chatter for visiting my blog. I am going to visit your blog soon.ReplyDelete
Hi Azita, my first time here;-) I came by from Manina's blog... just by your name. I had an Iranian friend in school and I loved her name:-)ReplyDelete
Do Piaza is such a popular dish in India.. with chicken, meat. We love it, but did not know about the origin of the word.. we call onions piaz/peyaj and do=two in Hindi.
Dear Soma, thank you for stopping by and commenting about this dish. Isn't it interesting how we share the same food with the same name and meaning. I'm going to try dopiazeh with chicken this time.ReplyDelete
This is originally a Kermani dish and it is called: Chogook-Berizoo
(Chogook means Gonjesht)
Great site, so glad I stumbled upon it. My grandmother makes this exact dish but she calls it "khorak" which always sounded generic to me. I'm going to ask her about "Dopiazeh". This is one of my favorites.ReplyDelete
This is an absolute smart and polish website .ReplyDelete
Congrats for all these amazing receipies , well explained , easy to follow and original ingredients.
I'm persian , my husband is from Afghanistan , as we share almost the same language , religion and traditions , our meals sometimes are alike and other times different , I cook meals from both side of the frontiers . I was looking for a Haleem receipe when I found this website .
You are doing a great job , and make me proud ( men I feel older saying that lol) but its true so keep up the great job !
Tashakor aziz , khoda hafez
Salam, thank you very much for your kind comments.I really appreciate it. Mamnoonam!Delete
Just discovered your blog and I am sooo making this for dinner tonight!ReplyDelete
I am Shirazi and the way we make it doesn't have meat. It's just onions, turmeric and potatoes. Your version is healthier though. Thank you for your blog!ReplyDelete
did you use red onions?ReplyDelete
I used red onions for a garnish over the dish.Delete
ya saadgi. ( oh simplicity!) the North Indian version of this dish has garam masala ( Indian advieh ) ginger garlic paste, yoghurt, coriander, cumin, turmeric chilli powder etc etc etc ... but uses the same onions-before-and-after technique, albeit in a curry sauce. The simplicity of this dish with only turmeric chilli and pepper is its strength, will try it out thank youReplyDelete
Oh and Do piaza or “;two-onion”I think refers to the way onions are used twice to give two textures to the dish - the initial fry up and the later simmeringReplyDelete